Saturday, November 24, 2012

Turkey Soup

So many things to be thankful for... including leftovers : )

Tonight I made a really yummy and pretty healthy soup, that we all gobbled up, pun intended!  I was searching for recipes to make with our leftover turkey.   You see there was only 6 of us at our house this year, and I went to Costco to get the turkey... smallest bird I could find was 21 pounds. So we have quite a bit of leftovers.

I found this recipe online and adapted it to what I had and what I knew my family would eat.  Here is my version:

Hearty Turkey with Butternut Squash and Quinoa

1 medium sized butternut squash
1 tablespoon olive oil/ or butter
1/2 a large yellow onion or one whole medium onion, chopped up
3-4 garlic cloves, minced
1 1/2 tsp dried oregano
1/2 tsp salt
Freshly ground pepper to taste
4 cups chicken broth or chicken stock
1/4 cup white wine (optional)
1 can of black beans
1 Cup uncooked Trader Joes Harvest Grains (mix of couscous, orzo, quinoa)
2 cups cooked cut up or shredded turkey
Sprinkle bowl with parsley flakes

  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Once cool, cut into cubes
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside. 
  3. Drain water from pan, re-heat pan and warm oil or butter.
  4. Saute onion and garlic until starting to brown, about 8 minutes
  5.  Add in salt, and oregano. pieces of squash, and mashed squash, saute for another minute.
  6. Add in Chicken Broth and can of black beans, bring to a boil
  7. Once soup is boiling, add in Harvest Grains (quinoa/ pasta mix), boil for 10 minutes, then turn to low
  8. Add turkey, and cook on low for 10 more minutes
  9. Serve up and sprinkle with parsley flakes

Cornbread was the perfect completion of this meal.  What did you do with your thanksgiving leftovers?

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