Thanksgiving is a time of leftovers! My husband loves to make a whole turkey, and not only during the holidays! So I have gotten creative about the leftovers into sandwiches, and casseroles. But this year I did something different. He made a practice turkey before thanksgiving and so we have a boatload of leftovers. After we carved the turkey, I picked the carcass of extra meat, which is often something I’d use in a casserole, or as a side with my breakfast, and thought I could easily toss these bits into soup!
Here’s what I made:
3 cups cooked turkey pieces (could be chopped, but I used the pieces I picked from the carcass)
2 (16oz) boxes of chicken or vegetable broth
1 tsp parsley flakes
1/4 tsp black pepper
salt to taste
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
1/4 pearled barley
Toss everything in a large saucepan and bring to a simmer. The barley takes some time, so it will have to simmer for about 45 minutes. Then toss in the turkey pieces. By adding the turkey last, it will keep it moist! Nobody wants dry turkey! Let simmer another 10 minutes to warm the turkey and let it soak in some flavors. Then enjoy!
THM E meals are low fat, healthy carb meals. Because of this, white meat is best. Most of the bits I picked off our turkey carcass came from the breast, right off the rib cage, but I did have some dark meat in there. Overall, the soup is not fatty since the broth is 0 g fat as well.
How do you use your thanksgiving leftovers?