It’s Time to Take Turkey Leftovers Out of the Freezer

After gorging on turkey on Thanksgiving and Christmas, I got truly sick of it.  That’s why I carefully packaged up the leftovers and popped them in the freezer for a day when I’d appreciate them. 

Well, that day arrived.  After rummaging through an overcrowded freezer, I was actually excited to see a package labeled Christmas Turkey Leftovers.  A few nights ago I made Turkey Stuffed Tortillas--cut up pieces of turkey as a filling for a heated tortilla, topped with grated cheese, guacamole and salsa.

Then I used up some more
as part of a topping for Thai Chicken Pizza, my version of one of California Pizza Kitchen’s popular offerings. 

Last night I made Turkey and Vegetable Noodle Soup, a perfect way to finish off the turkey leftovers.

Turkey and Vegetable Noodle Soup – serves 4 

1 tablespoon olive or canola oil

1 small onion, roughly chopped

1 stick celery, sliced into 1/4-inch slices

1 carrot, sliced into 1/4-inch slices

1 red or green bell pepper, cut into bite-size pieces
1 teaspoon chopped garlic

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1 teaspoon salt

1/4 teaspoon black pepper

6 medium mushrooms, cut into quarters

1 medium yellow squash or zucchini, cut into 1/2-pieces

1/3 cup corn kernels (optional)

1 1/2 cups leftover turkey, cut into bite-size pieces

1 cup canned beans

2 cups chicken stock or water + more if needed

4 oz. dried angel hair pasta 

Begin heating the olive or canola oil in a medium pot over medium high heat.  Add the onion, celery, carrot, bell pepper pieces and garlic, cook for about 5 minutes, or until they begin to soften, stirring frequently.  

Add the ginger, cumin, coriander, turmeric, salt and black pepper and stir until incorporated.  Then add the mushrooms, zucchini and corn, if using, and cook for 2 minutes, stirring frequently. 

Add the turkey, beans and chicken stock or water and bring to a boil.  Then add the angel hair pasta.  Stir well so that the noodles are submerged.  Cook for a further 5 minutes, stirring occasionally.  Add 1/2 cup more stock or water if the soup seems too thick. 

Serve immediately or set aside and reheat when needed.

  

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