The best thing about Thanksgiving is the turkey. The second best is using the leftovers to make soup.
This soup requires dark bone stock. I’ve posted my stock recipe here.
Here’s the recipe:
- 2-3 cups leftover Turkey, cut into chunks
- 4 Carrots, peeled and cut into large dice
- 4 cloves Garlic, minced
- 2 stalks Celery, diced
- 8 oz Portabella Mushrooms, sliced
- Half a bag Dutch Gold Potatoes, cut into medium chunks
- Half a large Vidalia onion, diced
- Bouquet garni (1 sprig Sage, 2 sprigs Rosemary, small handful of Thyme, 1 Parmesan cheese rind, 2 bay leaves, little over half the tops of 1 bundle Italian parsley)
- Turkey bone stock
- Salt and pepper to taste
- 6 Tbs butter
- The reserved fat of three rashers of bacon
- 1/3 cup Sour Cream
- 1 splash Heavy Cream
- Parmesan for grating (optional)
- Handful of diced Iltalian Parsley leaves
Melt bacon fat and butter in a large pot over medium heat. Add potatoes and cook a few minutes, then add carrots, garlic, celery and onions. Stir and cook about 3 to 5 minutes. Add mushrooms, 1/4 tsp salt and pepper. Cook until mushrooms begin to soften, about 3 or 4 minutes. Add turkey and give it a good stir. Add stock, and herb bouquet, then bring to a boil. Reduce to a simmer and cook for 1 hour.
Add diced parsley, sour cream and a splash of heavy cream. Let the soup warm through and then taste, add salt and pepper as needed. Remove herb bouquet and serve with a little parmesan grated over top, of desired.
I love chili. And when I lived in Warwickshire, one of my favorite things was walking into town to hit the Jacket Potato truck for lunch. A nice walk, great lunch, and some time to myself.
Now that I’m back home in the States, I miss that potato truck.
Anyway, here are the recipes:
- 6 Russet potatoes, scrubbed clean and poked with a fork
- Aluminum foil
- A little salt
- Olive oil or vegetable oil
Preheat oven to 400°F. Oil potatoes and sprinkle all sides with salt. Wrap in foil and roast for 30 minutes to an hour, depending on the size of the potatoes.
Remove from oven and set on a rack to cool slightly.
- Half a sweet Vidallia Onion, diced
- 8 cloves garlic, minced
- 2 pounds ground beef (I use ground round)
- Olive or vegetable oil, enough to coat the bottom of the pot
- 2 cans dark red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 4 Tbs Chili powder
- 4 Tbs AP flour
- 2 tsp Cumin
- 1/2 tsp Smoked Paprkia
- 1/4 to 1/2 tsp Black ground Pepper
- 1 tsp Salt
- 1 bottle Boston Lager
- 2 cups Beef Broth
- Sour Cream
- Shredded Sharp Cheddar Cheese
Heat oil in a large pot and saute the garlic and onions. Add ground beef and cook on med high heat until all pink is gone from the meat. Add seasonings and stir, then add beans and mix well. Add beer and broth and stir.
Bring to a boil and then reduce heat to low. Simmer 2 hours in lidded pot.
(This can also be served over rice or mashed potatoes. I usually make the chili with rice and then use the leftovers to make these potatoes!)
Open the foil and split the potatoes lengthwise, leaving bottom skin intact. Use a for to fluff out the potato. Add a little butter, salt and pepper, then top with cheese. Ladle some chili over the potatoes and add a dollop of sour cream and a little sprinkle of cheese. Serve.