NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI
Repurpose every element of your Thanksgiving leftovers into Michael Chiarello's Next-Day Turkey Soup with Mashed Potato Polpetti recipe from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
- Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
- Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
- In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
- Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
- Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
- To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
- Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
CREAMED TURKEY ON MASHED POTATOES
Use leftover fresh vegetables or your favorite frozen vegetable in this quick dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through. Serve with mashed potatoes.
Nutrition Facts : Calories 372 calories, Fat 12g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 594mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
TURKEY-POTATO CHOWDER RECIPE
This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
- Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
- Ladle into soup bowls; garnish with crumbled bacon.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g
TURKEY AND MASHED POTATO POTPIES
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
- Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
- Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 290 g, Fat 9 g, Fiber 3 g, Protein 21 g, SaturatedFat 4 g
MASHED POTATO AND TURKEY SOUP
Make and share this Mashed Potato and Turkey Soup recipe from Food.com.
Provided by KathieP924
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, melt butter. Add the onion, mushrooms, carrot, and thyme, and saute until the onion is just translucent, about 4-5 minutes.
- Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth.
- Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 243.7, Fat 7.8, SaturatedFat 3.8, Cholesterol 47.7, Sodium 433.9, Carbohydrate 24.1, Fiber 2.4, Sugar 3.4, Protein 19.9
CREAMY TURKEY POTATO SOUP
Made with both leftover turkey and leftover mashed potatoes, Creamy Turkey Potato Soup is a total win win for repurposing and enjoying those holiday dinner leftovers! With its fabulous flavor delivered up in a wonderfully rich and creamy potato base, this tasty soup is pure creamy comfort in a bowl.
Provided by Tracey | The Kitchen is My Playground
Categories Soups
Time 50m
Number Of Ingredients 10
Steps:
- In a Dutch oven or large saucepan, fry bacon until crisp. Drain on paper towels. Crumble and set aside.
- Drain all but 3 tablespoons bacon drippings from pan.
- Over medium to medium-low heat, saute onion and garlic in bacon drippings until tender, about 5-6 minutes.
- Add chicken broth and mashed potatoes to the pan, stirring until potatoes are fully incorporated and no chunks remain. Stir in turkey, sage, and pepper.
- Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
- Add whipping cream. Cook about 3 minutes until heated through; do not allow to boil.
- Stir in crumbled bacon. Taste, and add up to 1/2 teaspoon salt to taste.
- Top individual servings with additional crumbled bacon, chopped fresh parsley, and/or chopped green onions, as desired.
- If you don't have leftover mashed potatoes, cook 3 medium-sized potatoes (about 1 pound in total) to use as the base of the soup. OPTION 1: BAKE - Wash potatoes and pierce several times with a fork. Bake at 400℉ for about 1 hour, or until fork-tender. OPTION 2: MICROWAVE - Place potatoes on a microwave-safe plate and cook for 7 minutes, turning over halfway through cooking. If they're not fork-tender after 7 minutes, microwave in 1 minute increments until done. Let baked or microwaved potatoes stand until cool enough to handle. Then cut in half lengthwise, scoop out the pulp, and use a fork to mash the pulp together with a tablespoon of butter, a pinch of salt and pepper, and a splash of milk. OPTION 3: BOIL - Peel and dice potatoes. Place in a saucepan and add water (or chicken broth) to just cover; add a couple pinches of salt to the water. Cook until fork-tender, about 15 minutes. Drain and mash together with a tablespoon of butter, a pinch of salt and pepper, and a splash of milk.
- The onions will turn brownish from the bacon drippings when sauteeing, which is fine. Just take care to not burn the onion in the hot drippings.
- The amount of salt needed will depend a lot on the saltiness of the bacon. There are times I've made this and not added any salt at all, and other times salting at the end of cooking is needed to brighten the flavors.
TURKEY AND MASHED POTATO CROQUETTES
Looking for a fun way to use up Thanksgiving leftovers? Try these crispy/creamy turkey and mashed potato croquettes. Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to enjoy.
Provided by Eddie Jackson
Time 1h30m
Yield about 18 croquettes
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
- Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.
MASHED-POTATO SOUP
Categories Soup/Stew Potato Quick & Easy Fall Gourmet
Yield Makes about 4 1/2 cups, serving 4 to 6
Number Of Ingredients 9
Steps:
- In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.
LEFTOVER MASHED POTATOES AND TURKEY CASSEROLE
A lovely way to use hard-to-reheat potatoes and gravy, and good alternative to the same-old leftovers after Thanksgiving. Someone should try it with bacon bits under the cheese.
Provided by SunnySmiles
Categories One Dish Meal
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the ingredients in the order given, layered: turkey, gravy, potatoes, and cheese. Try not to squish the potatoes into the gravy, but this is a casserole, so there isn't any worry if you do a bit. The cheese adds a nice bite and flavor, so try not to skip out on it.
- Cover and Bake 350 degrees for 30 minutes.
Nutrition Facts : Calories 356.8, Fat 12.1, SaturatedFat 6.2, Cholesterol 21.6, Sodium 2914.6, Carbohydrate 49.3, Fiber 2.5, Sugar 1.6, Protein 12.7
MASHED POTATO SOUP
This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings (4 quarts).
Number Of Ingredients 9
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil.
Nutrition Facts :
LEFTOVER TURKEY AND MASHED POTATO PIE
Throwing together leftover turkey and mashed potatoes after Thanksgiving turned out to be one of my best kitchen creations!
Provided by Melissa Kay
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
- Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 31.6 g, Cholesterol 80.2 mg, Fat 23.9 g, Fiber 2.5 g, Protein 15 g, SaturatedFat 11.1 g, Sodium 747.8 mg, Sugar 4.1 g
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