Thanksgiving left a lot of food in my fridge -- mostly turkey -- turkey wings; turkey legs ; turkey everything...turkey carcass...yup. I used the turkey bones to make a rich, marrowy stock that served as the base for the soup that I made last night. The soup is so easy -- you can use veggie leftovers and add new veggies to the soup for a rich, winter stew. It features spinach, carrots, potatoes, corn and ditalini pasta. I love this recipe because you can eat it immediately, store some in the fridge and freeze the rest in heavy-duty bags for another night. The stew will last 3-6 months in the freezer if properly packaged. This soup pairs well with crust bread and butter. The Recipe
Ingredients: 3 cups cooked turkey, shredded 1 cup corn, fresh or frozen 2 carrots, chopped, 3 potatoes (I used yellow), chopped 7 cups water and/or stock from the bones A handful of spinach 1 cup ditalini pasta Directions: 1. Bring the stock to a boil. Meanwhile, shred the chicken if you haven't already. 2. Add everything and bring back to a boil. 3. Turn down to simmer for an hour or so...until everything is tender You can set it and forget it. 4. Serve hot or cool and package in the freezer.
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