Christmas Cooking For Dummies
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Most people have a mountain of leftover turkey the day after the big Thanksgiving meal. This soup is a creative and easy way to make use of those tasty leftovers, even if they are just scraps.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 10 servings

5 tablespoons unsalted butter

1 onion, chopped

1 garlic clove, minced

3 celery stalks, diced

3 carrots, peeled and diced

1 teaspoon thyme

1 teaspoon sage

3 large all-purpose potatoes, peeled and diced

1/2 cup frozen corn kernels

1/2 cup frozen lima beans

6 cups turkey or chicken broth

1 1/2 pounds (about 3 cups) cooked leftover turkey, diced or shredded

1/2 cup frozen peas

1 cup heavy cream

1 cup whole milk

Salt and pepper to taste

  1. Melt the butter in a large, heavy-bottomed soup pot over medium heat. Add the onion, celery, carrot, thyme, and sage and cook until the vegetables soften, about 12 minutes.

  2. Add the potatoes, corn, lima beans, broth, and turkey and bring to a boil over high heat. Turn the heat down to medium and simmer until the potatoes are tender, about 15 minutes.

  3. Add the peas, cream and milk, season with salt and pepper, and heat over medium heat, but do not let the soup boil. Serve immediately or cool and store in an airtight container for up to 3 days. Reheat gently.

You don’t have to use the precise frozen vegetables listed in this recipe. Use whatever you have or even leftover vegetables from the night before. Just replace with equal amounts. If you use cooked, leftover vegetables, just add them in Step 3 with the cream and milk.

Per serving: Calories 294 (From Fat 171); Fat 19g (Saturated 11g); Cholesterol 72mg; Sodium 735mg; Carbohydrate 21g (Dietary Fiber 3g); Protein 11g.

About This Article

This article is from the book:

About the book author:

Dede Wilson, CCP, contributes to Bon Appétit and Pastry and Design magazine and to NBC's Todayshow. She is also the Food and Entertaining expert for

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