A quick an easy food to make every Friday after Thanksgiving is Turkey Rice Soup. It's a great way to make your turkey stretch to cover several meals! This soup also give you a chance to add other veggies to the soup that you might have had from the day before! Soup is a really nice change from just eating the usual leftovers.
Turkey Rice Soup
Ingredients
2 Tbsp. olive oil
1 onion, diced
3 cloves garlic
3 carrots, chopped
3 celery stalks, chopped
5 cups chicken or turkey broth
3 cups turkey, chopped
3/4 cup brown rice
1 cup mushrooms, sliced
2 cups broccoli, chopped
Directions
- Drizzle olive oil in a large pot over medium heat.
- Toss in diced onions and garlic and stir continuously.
- After 5 minutes, add carrots, celery, chicken or turkey stock, and chopped turkey.
- Turn the heat up to high and let the broth start to boil. Once boiling, add rice. Immediately turn the heat back down to medium-low, cover the lid, and cook for 20 minutes.
- After the rice is cooked, add mushrooms and broccoli.
- Cook for another 5-10 minutes and serve!!!
Another leftover to use is the stuffing. What do we do with all that leftover stuffing? The next recipe answers the question by baking it in a bell pepper! This is a simple and easy way to add some of your favorite leftovers into the bell pepper. Try making this recipe several ways!
Stuffing Stuffed Bell Peppers
Ingredients
4 large bell peppers
1 cup shredded turkey
1/2 cup reduce fat cheese
3 cups leftover stuffing
Leftover broth or gravy
Directions
- Take bell peppers (any color) and cut 1/2-1 inch off the top of the pepper so that you have a removable lid. Then remove the seeds and set aside.
- In a large bowl, mix turkey, cheese and leftover stuffing.
- Add in enough gravy or broth to moisten the mix.
- Stuff the mixture into the bell peppers and top with their "lids".
- Roast in a 450 degree oven for about 30 minutes, until the peppers are tender.
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