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Leftover Turkey and Vegetable Soup

Looking for a new way to use the pounds of leftover Thanksgiving turkey? We always are too. This year we decided to make a turkey-loaded vegetable soup. The results were so good that we’re considering cooking turkey for soup and saving the leftovers for Thanksgiving 🙂

Thanksgiving Leftovers Vegetable Soup

I have made lots of different soups before, but this one is hands down my new favorite. I am seriously considering roasting another turkey just so we can have another pot of this. The best part is that it was incredibly simple and it was ready to eat in no time. Really though, how can you go wrong if you’re starting off with delicious turkey?? You basically use whatever frozen veggies you have hanging out in your freezer. Go ahead….take a look, if you’re like us you have several partial bags hanging out in there begging to be used! Throw them all in the pot and you’re half way there! This time around we had some frozen corn, pearl onions, green peas and green beans. Our recipe below is really just an outline, feel free to adjust the veggies to your liking. 

Making a big pot of soup is a seriously tasty way to declutter the kitchen. I like making a pot at the end of the year, being sure to clean out whatever I have in the freezer (meats, veggies, whatever else) and even the pantry… this is a great use for those 2/3 empty boxes of pasta that have been in there for months. 

Leftover Turkey and Vegetable Soup
The best way yet to use all that leftover Thanksgiving turkey. A delicious and healthy vegetable soup with tons of turkey.
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Ingredients
  1. 2 Lbs leftover turkey (white and/or dark meat)
  2. 3 C chicken broth
  3. 1 28oz can crushed tomatoes
  4. 1 C frozen pearl onions
  5. 2 C frozen corn
  6. 1 C frozen green peas
  7. 1 C frozen green beans
  8. 1 C celery, diced
  9. 1 C carrot, diced
  10. 2 C water
  11. 1 Tbsp sugar
  12. 1 Tbsp sriracha
Instructions
  1. Add everything to a large soup pot and cook over medium heat for up to 2 hours.
Notes
  1. Feel free to use any and all vegetables of your choice
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What’s your favorite way to use all that leftover Thanksgiving turkey?

Roasted Turkey Breast

What’s the best part of cooking a large Thanksgiving meal? For me it’s smelling a turkey cooking in the oven for a long time. It’s a uniquely “Thanksgiving” aroma.

For our mini-Thanksgiving Jim and I cooked a turkey breast instead of a whole turkey. I read about roasting a turkey at high-heat quickly instead of baking at a lower temp, so I thought this would be a good time to try it out. The turkey came out great, but it was really smoky in the kitchen, so be prepared for that. This was hands-down the juiciest turkey that we’ve even made, and it was also the simplest to make. It’s also so much quicker.

Roast Turkey Breast recipe

Roasted Turkey Breast
Serves 8
The juiciest turkey breast ever.
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Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. 1/2 Stick butter
  2. 1 whole turkey breast
  3. Salt to taste
Instructions
  1. Preheat oven to 450F.
Clarified butter
  1. Melt the butter in a small pot. Spoon out the foam and solids.
  2. Place the turkey breast in a roasting pan and brush with 1/2 of the clarified butter and sprinkle with salt. Use more salt than you think is necessary. If you have an injector you can inject the rest of the clarified butter into the turkey.
  3. Roast the turkey for 1:15 minutes, or until internal temp reaches 160F. Remove from oven and cover with foil. Let rest for 45 minutes. Internal temp should come up to around 175F.
  4. Slice and serve.
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Roasted Turkey Breast recipe

That’s the last Thanksgiving recipe for this week. We’ve got a few more Thanksgiving and holiday recipes coming your way next week. ICYMI, yesterday we posted our favorite mashed potatoes recipe.