• Cheyenne Crennan

The Thanksgiving Soup

Still got a ziplock bag of leftover turkey you're sick of? Possibly have a house full of after holiday cough, and runny nose victims? This is for you.


It's more like a... chowder? Stew? Thick-er, creamy-er soup? Let's go with more like a chowder. Either way, it's life changing.



I've had the broth-y, turkey soup. It's absolutely fine, and I like it just the same. But, this...this! I like creamy soup the best. I'm a clam chowder, corn chowder, broccoli cheddar, loaded baked potato fan. I do not like stew. I got sick once and stew was the last thing I ate, anyways, you don't need to hear the rest of that nightmare. Regardless, I won't call it stew. Chowder is better. AND there are stuffing, STUFFING, dumplings. YES. It's like chicken and dumplings, but turkey and stuffings. (lol)



There's potatoes, carrots, celery, broth, flour, garlic, onion, cream, it's everything. You squish the leftover stuffing with whisked eggs for a binder and make these sticky stuffing balls and plop them into the simmering soup, it's e-f&*ing-mazing. It's almost gross to make them, it's like mushing ground beef into eggs and bread crumbs for meatloaf. But, like meatloaf the result is great.



You take your leftover turkey and shred it up. Skin and chop some red potatoes (they cook faster.) Dice up the carrots, celery and onion. Mince the garlic. Drop a lug of canola oil into a heavy bottomed pan, and you are half way there. The rest is, adding prepped ingredients and stirring.



The "tricky" part is getting the soup broth creamy. In my experience the way to get a thick and creamy base is once your chicken broth and water are all boiled in and apart of the soup base, you take a ladle out at a time and whisk it with a TSP of flour. Add the "gravy" mixture back into the soup and whisk. Repeat until you feel like the consistency is perfect. If you want the creamy texture but don't want to have a thick soup, do this step once, then simply add heavy cream to give the milky effect.



Once the entire deal is together, last step, plop your stuffing dumplings into the pot. This is so darn yummy. Warm, simple, quick to throw together with all the stuff you already have and it's not the same reheated turkey dinner you've been eating for 4 days now. Enjoy for lunch with a stiff drink, because the kids are on Thanksgiving break and the playroom looks like a crime scene clean up.



No? Just me?



*If you're looking for vegetarian, simply cut out the turkey and replaced broth with vegetable. We've also had that and it's delicious!

INGREDIENTS:


3 CUPS of shredded, cooked turkey

6 CUPS of chicken OR turkey broth

2 CUPS of water

2 stalks of chopped celery

2 chopped carrots

1/2 chopped white onion

2 cloves of minced garlic

3 CUPS of cooked stuffing

flour

heavy cream, half & half or whole milk


DIRECTIONS:


1. Begin by making the stuffing dumplings, use your leftover stuffing (or make more) and 2 whisked eggs.

2. Blend together like you would for meatloaf.

3. Roll into meatball sized balls. We made six, place on a plate and set aside in the fridge

4. Slice a pad of butter and drizzle some canola oil into a heavy bottomed pot, heat on medium

5. Once melted and at a slight sizzle, add garlic, stir around with spatula, cook for 1-2 minutes until fragrant

6. Add onion, repeat until fragrant, 1-2 minutes

7. Add chopped carrots, stir around, wait 1 minute

8. Add chopped celery, stir around, wait 1 minute

9. Pour in 6 cups of chicken, turkey or vegetable broth

10. Stir occasionally while the broth heats for 3 minutes

11. Add in shredded turkey, stir occasionally, then bring to a simmer, covered

12. Take a soup ladle of broth out of the pot and pour into a side bowl

13. Add a TBSP of flour, whisk

14. Add back into the pot and whisk again, repeat this step until you reach desired thickness, remember that if you want the cream factor, only do this twice and them once whisked together add a little cream and stir. The more flour you add, the more chowder or stew like consistency you will get

15. Once you've reached the consistency you want and creamy factor you like, bring soup to a simmer again by turning up the heat. DO NOT walk away from the soup at this point, you need to stir to avoid buring

16. Once brought to a a nice constant simmer, plop in the dumpling that you made earlier into the soup and cover.

17. Heat for 5-7 minutes, stirring every 30 seconds or so

18. Once all components are warm, serve. Enjoy! Happy holiday season! xo


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