So I'm getting a little sick of turkey sandwiches. I can't even imagine eating through another Tupperware container full of the bird slapped on pieces of white bread with plenty of mayo.That's why I decided to reinvent the rest of my Thanksgiving leftovers with a fairly typical second (or third) day dish - turkey soup. I looked through a few recipes on various web sites and came up with my own spin on it. Which pretty much means I threw in a bunch of miscellaneous veggies in my fridge that I needed to get rid of. The results were pretty tasty!
Without further ado...
Turkey and Dumpling Soup
What you need
2 tbsps. olive oil
2 yellow onions, chopped
3 potatoes, peeled and chopped
3 carrots, peeled and chopped
1/2 delicata squash, peeled and chopped
4 springs fresh thyme
2 bay leaves
salt
pepper
6 cups turkey broth (I buy the Kitchen Basics natural kind)
Leftover turkey (I used about a Tupperware container full... one of the square ones that fits an entree)
2 cups kale
3 cups white bread
2 eggs
2 tbsps. flour
What to do
Heat the olive oil in a soup pot and when hot add the onions. Cook several minutes till soft. Add the potatoes, carrots and squash and cook for about 10 minutes so they start getting tender. Stir in some salt, pepper, the leaves from the thyme and the bay leaves. Let cook about five minutes.
Add the broth to the mix and bring to a boil. When it comes to a boil add turkey and let simmer as vegetables get soft.
Meanwhile, crack the eggs into a bowl, add some salt, pepper and the flour and beat. Break the bread into pieces and combine. Then mold the mixture into balls. Add the dumplings into the soup and let cook. Toss in the kale and let everything simmer together until the dumplings float and the veggies are somewhat soft. Enjoy!
