when I'm cookin' him! Our Christmas turkey has been roasted, sauteed, tossed, pulled and eaten for days. Here are some ideas for leftover turkey.
|A modern Cobb with turkey, avocado, cherry tomatoes, carrot, sautéed zucchini, and roasted potatoes. Topped with green onions and a dijon balsamic vinaigrette.|
|Spicy Turkey, White Bean & Swiss Chard Soup inspired by Closet Kitchen|
2-3 cups turkey (pulled or chopped - I pulsed the turkey slightly in the food processor)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 28 ounce can diced tomatoes
1 15 ounce can white beans, rinsed
1 bunch swiss chard, rough chopped or torn
1/2 teaspoon oregano
1 bay leaf
1/4 red pepper flakes
1 Parmesan rind
chicken or turkey stock|
1 handful parsley
S&P to taste
Heat the oil in a stock pot or large Dutch oven, add onion and saute until tender, add garlic and saute for another minute or two. Add turkey, celery, carrots, tomatoes, white beans, swiss chard, oregano, bay leaf, and red pepper flakes. Mix well and allow to cook for a few minutes. Add Parmesan rind and stock to cover all ingredients. Bring to a boil, reduce the heat and simmer for 30-60 minutes. Remove the bay leaf and Parmesan rind. Season with S&P. Serve with chopped parsley and grated Parm.
This made about 2 and a half quarts of soup - we are set for the winter chill!
I am now headed off to begin our New Year's Eve dinner - a jazzy salad and seafood entree. Hope it's good!