Creamy Turkey Vegetable Soup

Well, the final Thanksgiving leftovers recipe is here and all you need are those odds and ends vegetables, a little turkey meat and that fabulous turkey carcass. This recipe is more of a guideline than a structured recipe. It lays out the idea for soup making from what you have left in the refrigerator and your pantry. What you need to pay attention to is the ratio of non-starchy vegetables and starchy vegetables. They are balanced so that the carbs are reduced. I have added a couple of options to the recipe and the decision is yours if you want to add them or not. One of them is a little unusual. I used pureed cannellini beans, or white beans, to give the soup a little extra body and protein. The second option is heavy cream in the soup. You can use as little or as much as you like or just skip it altogether and have a very low fat, low carb version that is still absolutely delicious. I hope you enjoy.

Creamy Turkey Vegetable Soup

Ingredients:

Turkey Stock:

1 turkey carcass, break the large bone in half
2 carrots, cut into 2 or 3 pieces each

1 large stalk celery, cut into 2 or 3 pieces

1 whole garlic head, cut in half through the middle

1/2 medium onion, peeled with root end left in tact

12 black peppercorns

1/2 tsp. kosher or sea salt

3 sprigs fresh thyme, whole

1/2 cup parsley stems and tops

1 bay leaf

1 tsp. ground sage or 4 fresh whole sage leaves

16 cups (1 gallon) water

Place all of the ingredients into a large stock pot and add the water. Bring to a simmer on high heat. Reduce the heat and simmer for about 1 hour. Let stock cool down enough to handle and strain. Set stock aside to cool about 1 hour and then skim the fat off of the top.

Soup:

2 slices bacon, reserve 1 Tbsp. bacon fat

1 cup carrots, chopped

1 cup celery, chopped

1 cup leeks or onions, sliced

1/2 cup white wine (optional)

1 cup sweet potato, diced

1 cup white potato, diced

1 cup turnips, diced

2 cups nappa cabbage, sliced thin

2 cups eggplant, diced

2 cups cauliflower, diced

4 cups turkey, diced

1 - 15.5 ounce can Cannellini beans, rinsed, drained and pureed (optional)

1 cup heavy cream (optional)

pinch nutmeg (add if cream is used)

salt and pepper to taste

Preheat a large stock pot on medium high heat and add the diced bacon. Cook until brown and crispy. Remove with slotted spoon to paper towel to drain. Pour off all but 1 tablespoon of the bacon fat. Add the carrots, celery, leeks and season with salt and pepper if desired. Using a wooden spoon scrape up the brown bits on the bottom of the pot as the vegetables cook. Cook for about 2 or 3 minutes and add the wine if desired. Cook for another minute or two and then add the rest of the vegetables. Pour in the turkey stock and stir well to combine. Increase the heat and bring to a simmer. Reduce heat slightly, partially cover the pot and simmer for about 20 minutes or until the vegetables are tender. Crumble the bacon and add with the turkey.

To puree the cannellini beans, rinse under cool running water and drain well. Place in a blender or the bowl of a food processor. Add a ladle of soup stock and pulse until pureed and smooth. Add back to the soup and stir well. Continue to cook for about 5 minutes and taste for seasoning.

Stir in the heavy cream and nutmeg. Continue cooking soup for another 10 minutes. Taste for seasoning.

Nutrition Facts

Includes All Options

24 - 1 Cup Servings

Amount Per Serving

Calories 180.6

Total Fat 9.8 g

Saturated Fat 4.4 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 3.7 g

Cholesterol 38.7 mg

Sodium 209.4 mg

Potassium 377.0 mg

Total Carbohydrate 10.7 g

Dietary Fiber 2.3 g

Sugars 0.7 g

Protein 12.6 g

Turkey and Fixin's Casserole

This recipe has been made so it is flexible enough to change depending on what vegetables you have leftover after Thanksgiving. I kept it to the typical pot pie style vegetables as many of those were used in my other recipes for Thanksgiving. So, you might still find some of these raw vegetables in the refrigerator or you might still have some dishes left over with these vegetables in them. If you are using leftover dishes then of course skip the vegetable cooking. Either way, use what you have to make this delicious casserole and make sure you have some Faux-Tato or Maple Sweet Potato Whip leftover for the topping. I hope you enjoy.

Turkey and Fixin's Casserole

Ingredients:

1 cup turnips, diced

3/4 cup carrots, diced

1 cup green beans, cut into 1" pieces

3/4 cup celery, sliced thin

1/2 medium onion, diced

3/4 cup mushrooms, sliced

3 cups turkey, diced

2 Tbsp. unsalted butter

1 clove garlic, minced

2 Tbsp. all purpose flour

1 cup low sodium turkey or chicken stock

1/2 cup heavy cream

2 tsp. fresh thyme

1 tsp. ground sage

1/4 cup fresh parsley, chopped

1 1/2 cups leftover Faux-Tato (or Maple Sweet Potato Whip)

1 tsp. paprika

2 Tbsp. Parmesan cheese, grated (optional)

salt and pepper

vegetable spray

Preheat oven to 425'

Place turnips and carrots in a medium pot and cover with water and salt if desired. Bring to boil on high heat and cook for 7 minutes. Add the green beans and cook for another two or three minutes or until the vegetables are tender. Drain and reserve in a large bowl.

Lightly coat a large saute pan with the vegetable spray and place on medium high heat. Add the celery, onions and mushrooms and saute for about 10 minutes or until tender. Transfer vegetables to large bowl with turnip mixture. Add diced turkey.

Melt the butter in the same saute pan and add the garlic. Saute about two minutes and add the flour and stir with a whisk constantly for about 2 or 3 minutes. Slowly add the turkey stock and whisk constantly. Add the cream, thyme and sage. Season with salt and pepper if desired. Bring to a simmer, reduce heat and continue simmering for about 3 to 5 minutes until the sauce reduces and thickens. Pour sauce into bowl with the reserved vegetable mixture, add the parsley and blend well. Transfer mixture to a large casserole or deep pie dish. Cover with Faux-Tato, spread evenly and sprinkle with paprika and grated Parmesan cheese if desired. Bake for 30 to 40 minutes or until the top is browned.

Nutrition Facts (includes grated cheese)

6 Servings

Amount Per Serving

Calories 300.7

Total Fat 16.3 g

Saturated Fat 9.3 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 4.3 g

Cholesterol 92.4 mg

Sodium 238.3 mg

Potassium 735.0 mg

Total Carbohydrates 14.1 g

Dietary Fiber 3.8 g

Sugars 2.2 g

Protein 25.3 g

Turkey Empanadas

What a tasty way to use up some of that turkey from Thanksgiving. A southwestern blend of vegetables and spices mixed with turkey and cheddar cheese. You can't go wrong. All packaged neatly in phyllo dough and baked until golden brown and crispy. They freeze well and can be warmed up right from the freezer to serve another time. That is, if they last that long. I hope you enjoy.

Turkey Empanadas

Ingredients:

1 clove garlic, minced

2 Tbsp. onion, finely chopped

3/4 cup sweet potato, finely diced

1/2 cup red bell pepper, finely chopped (if you like it real spicy add a bit of diced jalapeno also)

1 Tbsp. chili powder

1/2 tsp. cumin

3/4 cup water

2 Tbsp. cilantro, finely chopped

2 cups turkey, small dice

1 cup reduced fat cheddar cheese

5 Tbsp. unsalted butter, melted

18 sheets phyllo dough, defrosted according to package directions

vegetable spray

Preheat oven to 375'

Lightly coat a medium saute pan with vegetable spray and the garlic, onion, sweet potato, bell pepper, chili powder and cumin. Saute for about a minute or two to toast the spices. Add the water and stir. Cook on medium heat about 8 to 10 minutes or until the water has evaporated and the vegetables are tender. Cool and place in a large bowl. Add the cilantro, turkey and cheddar cheese and toss well to blend.

Melt butter in microwave. Keep phyllo dough on a sheet pan and cover with a dampened kitchen towel or paper towel. Working with one sheet at a time, lightly brush butter across the sheet and fold in half lengthwise. Place a tablespoonful of the filling about 1/2" from the bottom. Fold the bottom up over the filling. Lightly brush the dough above the filling with butter. Grasping the corner with the filling gently fold over the the opposite side to form a triangle. Now, fold the triangle up onto the dough, then fold left (or right) and up again and continue until you reach the top of the dough. If needed lightly dab with butter to seal the edge. Place on a sheet pan that has been covered with parchment paper. Repeat this process until the dough and filling are used. Brush the tops of each empanada with a little butter so it will brown nicely. Bake for 20 to 25 minutes or until they are golden brown and crispy.

If you are going to freeze any don't brown them all the way and remove from oven after about 15 minutes. They can be cooled and frozen at this point to be reheated in the future.

Nutrition Facts

18 Servings

Amount Per Serving

Calories 114.8

Total Fat 5.1 g

Saturated Fat 2.6 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 1.6 g

Cholesterol 20.7 mg

Sodium 121.9 mg

Potassium 93.7 mg

Total Carbohydrate 9.5 g

Dietary Fiber 0.7 g

Sugars 0.1 g

Protein 7.4 g

Turkey Salad with Cranberries and Apples

Delightfully different, this turkey salad is savory with a hint of sweetness. A great balance of flavors in the dressing produces that certain something that will have people asking you "What's your secret?" This salad is light, delicious and full of holiday flavor and uses many of the leftover ingredients you may still have in the refrigerator. Serve on a bed of greens or in a wrap; it's up to you. I hope you enjoy.

Turkey Salad with

Cranberries and Apples

Ingredients:

1/2 cup reduced fat mayonnaise

1/2 cup reduced fat sour cream

1 Tbsp. apple cider or malt vinegar

1 Tbsp. + 1 tsp. Splenda

1/2 tsp. cinnamon

1/4 tsp. ground ginger

2 tsp. lemon zest

2 cups turkey, diced

1 cup celery, diced

1/2 cup apples, chopped

1/2 cup cranberries, chopped

1/2 cup walnuts, chopped

1/4 cup parsley, chopped

1 Tbsp. chives, chopped

salt and pepper

Prepare the dressing first by mixing the mayonnaise, sour cream, vinegar, Splenda, cinnamon, ginger and lemon zest in a small bowl. Season with salt and pepper if desired. Combine the rest of the ingredients in a large bowl and add the dressing. Blend well to coat. This produces a well dressed salad. If you prefer your salad less moist just add half the dressing at a time until until the desired consistency is reached. Refrigerate for 1 to 2 hours to marry the flavors.

Nutrition Facts

8 - Heaping 1/2 Cup Servings

Amount Per Serving

Calories 171.9

Total Fat 11.5 g

Saturated Fat 2.5 g

Polyunsaturated Fat 6.4 g

Monounsaturated Fat 2.4 g

Cholesterol 30.0 mg

Sodium 173.0 mg

Potassium 231.3 mg

Total Carbohydrates 5.9 g

Dietary Fiber 1.4 g

Sugars 0.6 g

Protein 12.3 g