Courtesy of Emily Carlin

Courtesy of Emily Carlin

Cindy and I have been married for 20 years now.  In those 20 years we have been attending two Thanksgivings one day after the other.  In order to not lose any participants on my Wife’s side of the family they hold their Thanksgiving on Thanksgiving Eve (yes I know that isn’t a real day) and then on Thanksgiving day proper that leaves us free to attend my families festivities.  These festivities for at least the last 4 years have been at our house.

We have one large room that continues from the kitchen, that allows everyone to eat and socialize in the same room.  While I end up cooking the turkey – it’s my wife’s superbowl.  It is amazing to watch her in her element of party planning.  It gives me further evidence that what ever we do in life as Men, it is likely organized by our wives if we want the event to have any chance of success – we will forget something.

Getting back to the point, by having two Thanksgivings one day after the other, you would think that there would be a ton of Turkey leftovers.  I prepare a brined bird every year.  You can learn more about that in my Magnificent Seven Rules about Brining Post.  My Father-In-Law also prepares a fine bird in a bag on his Treager Grill.  These two birds generally suffice to feeding my side and producing just enough left overs for a couple of sandwiches for Cindy, Connar and I.  This year, my Sisters & their families felt it was important to support their in-laws (I know, crazy right?) and as a result we had quite a bit more turkey on our hands.

So, if you are like the Child Family this year – you need to come up with some creative ways fast to utilize the left over turkey.  I think this is a tasty way to do it – we loved it.

Turkey Pot Pie Soup
Serves 6
Delicious Turkey Pot Pie in a Soup
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 tablespoon butter
  2. 1 Small yellow onion (diced)
  3. 2 Stalks celery (diced)
  4. 1/4 cup all purpose flour
  5. 2 russet potatoes (peeled and diced)
  6. 1 tablespoon chopped fresh sage
  7. 1/2 teaspoon fresh ground black pepper
  8. 2 Cups low sodium chicken broth
  9. 1 cup half-and-half
  10. 2 carrots (peeled and diced)
  11. 3 Cups shredded leftover turkey meat (best if you have a mixture of dark and white)
  12. 1 tablespoon chopped fresh parsley
  13. 1 1/2 Teaspoons kosher salt
  14. 1 cup frozen peas
Instructions
  1. In a large Dutch Oven or a large pot over medium heat melt the butter. Add the aromatics (onion, celery) and allow to soften slightly - about 2 minutes. Then add the flour, and allow to cook an additional minute.
  2. Add the potatoes, sage and cracked black pepper. Add 2 cups of water, chicken broth and the half-and-half. Place a lid on the Dutch Oven and bring to a boil over medium-high heat. Once it has reached the boiling point reduce your heat to a medium and allow to simmer until the vegetables are tender. This will take an additional 4 minutes.
  3. Once the vegetables are tender add the shredded turkey and frozen peas and allow to cook until completely warmed through. About an additional minute.
  4. To serve, add the parsley and the salt to taste. Adjust any season that might be necessary before serving.
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