Thanksgiving Leftovers: Turkey Pot Pie SoupPosted: November 29, 2015
In the midst of these last few crazy weeks (2 days until final paper is due, 2 weeks until performance weekend), I wanted to jot down the recipes I’ve made in order to use up our Thanksgiving leftovers. We had a very relaxed Thanksgiving, with most of my family coming over to M’s mum’s house. Naps occurred, and plenty of food was eaten! I brought pecan pie, apple pie, maple custard pie, and a dish of my Gluten Free Knock Off Pepperidge Farm’s Cornbread Stuffing. And the necessary pre-dinner pickles and olives. It’s a family tradition!
We came home with a huge amount of pie (surprise, surprise), a lunch’s worth of vegetables, and enough turkey and stuffing to stretch for a couple of meals. I also made sure to bring home some of the bones from the turkey, so that I could make some broth for this soup! I boiled the bones a second time after making the soup. I’ll make a gravy from that tonight to go with sausages and Yorkshire Pudding and greens. Tomorrow, I’m planning to use up the last of our turkey in Turkey and Broccoli Quiche to give us plenty of leftovers for lunches this week.
The soup is a nice mixture of leftovers and fresh foods (mostly the remaining fresh veg left over from preparing other thanksgiving dishes), and makes a hearty dish from a fairly small amount of food. It has all of the flavors of pot pie, without the fuss. I served my soup with pie crust points. One of the crusts that I made the day before, while prepping desserts, shrank too much during it’s par bake. I made another crust, but I saved the first and finished baking it laid flat. This added the perfect crunchy bite to accompany my soup! This soup is very forgiving. Use whatever meat and vegetables that you have on hand and need to use up: chicken, potatoes, green beans, and peas would all be splendid!
Leftover Turkey Pot Pie Soup
Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes
- 1 tsp. butter
- 4-5 button mushrooms, diced
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1/2 onion, diced
- 1 small sweet potato, diced
- 1 clove of garlic, minced
- 1 c. shredded, cooked turkey**
- 3 c. turkey (or chicken) broth*
- 1 Tbsp. Worcestershire sauce
- 1 c. milk
- 1-2 Tbsp. cornstarch
- 1-2 Tbsp. cold water
- salt & pepper
- fresh thyme, for serving
*To use up more leftovers and save some money, make your broth from the bones of your turkey/chicken! I roasted the bones at 450 degrees F for 20 minutes, placed the bones in a pot with 1 quart of water and boiled, covered, for 20-30 minutes. I then cracked the lid and let the broth reduce by about a quarter, just so that the flavor was more concentrated.
**I used white meat in this recipe, knowing that the dryness of the meat would, obviously, not be a problem in this soup.
Once all of the vegetables are chopped, melt the butter in a soup pot and add the diced sweet potato. Stir to cover the vegetables in the butter and place the lid back on. Allow the vegetables to sweat for a minute. Repeat this process by adding, first, the carrots, then the onion and celery, and finally, the mushrooms and garlic. When the vegetable mixture is soft and the onions are translucent, add the broth. Bring to a boil, turn down the heat, and simmer, covered with the lid, for 10 minutes. Stir in the Worcestershire sauce and milk. In a small dish, mix the cornstarch and cold water until smooth, then add to the simmering soup. Cook for another minute or two, until the soup has thickened. Taste the soup, and then add salt and pepper to taste. Ladle into bowls and garnish with fresh thyme leaves.