Steamy bowls of turkey soup from the Thanksgiving Day leftovers are a tradition in our family. This one dish provides a great activity that everyone enjoys helping create a day or two after the big day, it’s never the same, and it teaches sustainability… using the whole bird, most of the leftovers, and lots of love.

Each generation adds their flair… the addition of white wine came in a few years back and what starts out as a lighter, brothy soup the first day, usually ends up a thick, creamy version after the leftover gravy is added the second day. Sometimes there is no turkey meat leftover and rustic handmade pasta noodles are added. Sometimes a little of the turkey stock is held out for a simple and perfect Tortellini en Brodo. Sometimes the left over bread or stuffing is added for an American take on Ribolita, a thick Tuscan bread soup drizzled with olive oil!

The point is… make it your own and you can’t go wrong!

Mangia bella!
Chef Cosmo & paSous

Turkey Soup Thanks!
A rustic and hearty turkey soup made from the Thanksgiving turkey stock, fresh veggies, left over side dishes, and gratitude!

Serves: depends on how much control you have and if you’re serving anything with it!

1 med white onion, chopped
1 stalk of celery, chopped (include some top leaves)
5 small carrots, chopped
4 med zucchini, chopped
4 garlic cloves, chopped fine
1/4 cup extra virgin olive oil
8 cups fresh turkey stock from the Thanksgiving Day bird
2-3 cups bite-sized chopped turkey pieces, white and dark, whatever is left over
Left over side dishes of your choice (see below): veggies, stuffing, gravy, etc.
1/2 C white wine, whatever you’d like to drink with this bowl of love, we’d recommend a creamy Chardonnay or crisp Sauvignon Blanc
1/2 cup parsley, finely chopped
1 Bay leaf
1/2 t sage, dried leaves (fresh, use 1-2 T leaves, chopped)
1 T thyme, fresh chopped
1/4 t red chili pepper, powder or flakes
sea or gray salt and fresh ground black pepper to taste

• put chopped fresh veggies, garlic and oil in a cool pan, heat up together and caramelize for 5-8 minutes until golden, but still firm
• add veggies to stock, wine, and seasonings and bring to a boil
• turn heat down to simmer for 10-15 minutes
• add turkey meat and left over sides when soup is finished and heat is turned off
• season with salt and pepper to taste
• best if warmed up and eaten the next day… if you can wait that long!

Extras: If you have veggie leftovers from the big dinner and want to throw them in, do it… green beans, corn, spinach, broccoli, and even sweet potatoes, stuffing or gravy. Make it your own delicious memory of a great day! Keep in mind the leftovers are already well cooked so add them in at the end. You can also add pasta, rice or legumes… just adjust your stock up to accommodate the carbohydrate cooking.