About 8 to 10 Servings
1 pound of cooked turkey meat (white and dark meat)
Extra virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, diced
2 stalks celery, diced
Red bell pepper, diced
2 cups carrots, sliced or cubed
½ cup leftover turkey gravy (optional)
1 cup leftover stuffing (optional)
2 32 fl oz. of chicken or vegetable stock
Salt and freshly ground black pepper
1 tsp thyme
1 tsp parsley
1 tsp dill
2 Bay Leaves
Remove turkey meat from bones and tear or cut into smaller pieces. Reserve several large bones for the soup.
In a large soup pot, add 2 tablespoons of olive oil. Over medium high heat, sauté garlic, onion, celery and red bell pepper until soft, about 5 minutes.
Add turkey meat and bones, carrots, gravy, stuffing, stock, spices and bay leaves. Cover with lid and let simmer on low heat until carrots are tender or about 30 minutes.
Remove turkey bones and bay leaves before serving.
This recipe is a great way to use up leftovers from Thanksgiving dinner. Adding a bit of the leftover stuffing and gravy gives this soup great flavor.
The best way to make a flavorful soup is by adding the leftover turkey bones. However, if you use this approach, you must be very careful to pick out the small pieces of bones. A safer, faster approach is to add a few large bones to the soup which can easily be removed once the soup is ready.
You can add any other vegetables including parsnips, mushrooms, green beans and corn.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.