soups on

Here is a tasty option for some of those Thanksgiving leftovers once the stuffing and gravy have been finished off. By adding some stock, and diced turkey, along with a little bacon (never a bad idea) and a few winter vegetables you can create another meal that will warm you up on a chilly evening.  And thankfully you don't have to even turn on the oven. 

Enjoy!
Shannon


Roast Turkey and Winter Vegetable “Chowder”
Adapted from The Thanksgiving Table by Diane Morgan

3 slices bacon
1 large yellow onion, cut into ½ inch dice
2 ribs celery, cut into ½ inch dice
2 large Yukon potatoes cut into ½ inch dice
1 butternut squash, peeled, halved lengthwise, seeded and cut into ½ dice
7 cups turkey stock or canned low-sodium chicken stock
1 medium zucchini, cut into ½ inch dice
2 cups chopped, de-ribbed swiss chard leaves
2 cups ½ inch dice of roast turkey or one Rotisserie Chicken
1 Tbsp. fresh sage, torn
1 Tbsp. fresh thyme leaves
Salt & freshly ground pepper
In a heavy 6-quart stock pot, cook the bacon over medium heat, stirring frequently, until browned. Remove with a slotted spoon to plate. Set aside.

Pour off all but 2 Tbsp. of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.

Add the potatoes, squash and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot, and cook until the potatoes are tender, about 15 minutes.

Add zucchini, swiss chard, turkey, sage, thyme and the reserved bacon. Cook 5 minutes longer.

Add salt and pepper to taste. Ladle the soup into warmed bowls and serve.