What I like to do with Thanksgiving leftovers - Curried Turkey Soup

I shared this recipe a few years a go but it is one of my favorite recipes to use up some of those Thanksgiving leftovers.


Curried Turkey Soup (I doubled the amounts below so that there was a large amount)
4 tablespoons butter
1 tablespoon curry powder
1/2 cup minced onion
4 - 8 tablespoons flour (depending on the amount of mashed potatoes used)
5-6 cups of stock, warmed
optional ingredients: mashed potatoes (used to thicken), broccoli, asparagus tips
1/2 cup heavy cream
1 large cup of diced turkey (I usually add more, you really can't have too much in the soup in my opinion)
4 tablespoons minced parsley

In a large stock pot, melt butter and stir in curry, cook for 1 minute. Add the onion and cook for about 10 until soft but not browned. Stir in flour, cook for 2 minutes and remove pot from heat and let cool for 2-3 minutes. Vigorously whisk in hot stock, return to hot stove and simmer for one minute continuing to whisk. If using mashed potatoes, add those in now 1 tablespoon at a time until desired thickness. stir in cream while simmering slowly, season. Stir in turkey and other optional veggies, bring to a simmer again, sprinkle with parsley to serve.

Do you have any special recipes that call for Thanksgiving leftovers? Care to share them in the comments?

curried turkey soup

i've had a few requests for this recipe in the past few weeks, so i thought i would share it here.

i look forward to making this soup with thanksgiving leftovers more than i look forward to the actual thanksgiving meal....

curried turkey soup

4 tablespoons butter
1 tablespoon curry powder
1/2 cup minced onion (i keep mine more chopped, i like a lumpier soup i suppose)
4-8 tablespoons flour (this depends on the amount of mashed potatoes used)
5-6 cups turkey or chicken stock, hot
optional ingredients: mashed potatoes, broccoli, asparagus tips, rice.
1/2 cup heavy cream
1 generous cup diced turkey (i usually double this)
4 tablespoons minced parsley

in a large stock pot, melt butter stir in curry powder and cook for 1 minute.
add in the onion and cook for about 10 minutes until very translucent.
meanwhile, heat stock in a separate pan or in the microwave.
stir in flour (NOTE: i would start with 4 tbls first depending on if you're using mashed potatoes), cook for 2 minutes then remove pan from heat and let cool for 2-3 minutes.
vigorously whisk in hot stock and return to stove, simmer for one minute continuing to whisk.
if using mashed potatoes, add them 1 tablespoon at a time until desired thickness.
stir in cream by spoonfuls, simmering slowly.

season with pepper to taste

stir in turkey and other optional veggies and again bring to a simmer.
sprinkle with parsley and serve.

enjoy!

in the kitchen

yes, i actually spent a LITTLE time in my kitchen this week! amazing feeling! i had the duty of making an appetizer to take to my parents house for their little 4th of july gathering. so earlier this week i pulled out my recipe stash and started to go through it. this was also in an effort to find some recipes that i wanted to make prior to hitting the grocery store. i'm trying to organize my meal planning a bit instead of not putting enough effort into it. as my husband would prefer that i stop waiting until 6 pm to think about what i should make for dinner.... anyways... so along my journey through my recipe collection i found a dip recipe for Roasted Red Pepper Dip. i had clipped this recipe from the Post-Gazette one sunday. the recipe is paired with two other recipes that look wonderful, 3-cheese baby burgers with paprika-lemon aioli and muffuleta subs. both are on my list of recipes to try. but the roasted red pepper dip sounded perfect.... easy to make, easy to find ingredients (this needs to be considered with you are grocery shopping with a baby the day prior to a major holiday) and most of all it sounded tasty.

So yesterday morning, i put max down for a nap at 10, pulled my food processor down from the shelf and made this AWESOME dip.
















here's the recipe:
Roasted Red Pepper Dip
1 8 oz package cream cheese, cut up
6 oz feta cheese, crumbled
6 roasted red sweet peppers, drained (i used a 12 oz jar of roasted red peppers in strips and it was just perfect)
1 teaspoon salt (i omitted this, i rarely add salt to anything i make and i figured that with the feta it would be salty enough)
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh mint, lightly chopped (i think i added about 3 tablespoons)
pita chips, crackers or toast points (i served it with plain pita chips)
In a food processor, combine cream cheese, feta cheese, roasted peppers, salt and black pepper. Cover and process until combined. Stir in mint. Serve with pita chips, crackers or toast points. Makes 2 1/2 cups.

it was really really good! it turns this pretty pink/orange color with flecks of bright green from the mint. and the MINT, ooh the mint... adds a great dimension that is really fun for your mouth!

if you're looking for an easy to make dip recipe that will be sure to please, this is a great option!

photo to come soon!