Tuesday, December 16, 2014

What I Ate: Turkey Soup & Sandwich

It's soup season. So far, I've shared a potato leek soup and a broccoli & cheddar soup, both of which are on the denser, heavier, higher caloric content side. Today's soup is much lighter, though, the accompanying sandwich is on the naughtier side. Anyway, I've previously shared a turkey soup recipe here (which incorporated leftover roasted vegetables and kale). This one's more of a classic take and it's equally delicious.

And I know it's been weeks since Thanksgiving, but I wanted to share a leftovers meal because it was delicious and with Christmas approaching, it's likely that you'll be roasting another bird and you'll need something to do with the leftovers. I just want to give you a little inspiration. Or, you might be reading this next Thanksgiving, making plans for your future leftovers. Who knows?
Ingredients:
soup
1 tablespoon oil
1 celery stalk, chopped
1 carrot, chopped
1 shallot, diced
2 cups leftover turkey meat, diced
turkey bones (2 to 4, leg bones are good)
3 cups vegetable stock
3 cups water
4 sprigs thyme, stripped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup ditalini pasta

sandwich
roll
leftover turkey, sliced
grated fontina cheese
1 tablespoon butter
3 tablespoons hot sauce
1 clove garlic
1 jalapeno, sliced


Here are the recipe pages:
Here's an alternate soup recipe, which is a good one if you're a fan of bacon:

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