Turkey Redux

How many helpings of leftovers have you had?

I’m tucking in to my second: lunch was a turkey sandwich on rye with homemade cranberry relish and baby spinach; dinner will be the turkey vegetable soup simmering on the stove.

I may be enjoying it alone. Catherine’s at work and will get dinner there. Basil loathes leftovers and merely tolerates turkey. Putting both notions in the same meal is pretty much a deal breaker for him. (Really, most anything that isn’t a big juicy steak is a deal-breaker for him.) But I think the leftovers are  the best part of Thanksgiving. Hash topped with the leftover mashed potatoes is tomorrow’s supper.

Back when I worked as a journalist, we were extra busy at this time of year keeping the Food section going. Thanksgiving recipes, then Thanksgiving leftover recipes before we ran headlong into the cookie exchange that filled pages and pages. In that spirit, I share my Turkey Noodle Soup, a recipe pulled years ago from Cooking Light‘s MyRecipes.com and doctored today with ditalini rather than noodles and a few handfuls of chopped spinach.

This recipe is quick, easy, and, like all soups, quite forgiving. Change up the veggies; make a bigger batch; use a different shape pasta. The flavors are terrific (the garlic will surely help the cold I’m fighting) and it’s filling.

Happy Day After Turkey Day!

Turkey Noodle Soup

Turkey Noodle Soup

1 cup (1/4-inch-thick) sliced carrot

3/4 cup chopped onion

4 garlic cloves, minced

1 cup (1/4-inch-think) sliced celery

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

6 cups chicken broth

3 oz. uncooked noodles

1 Tblsp. low-sodium soy sauce

1 bay leaf

2 cups shredded turkey

• Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
• Add carrot, onion and garlic; saute 5 minutes or until onion is lightly browned
• Add celery, salt and pepper; saute 3 minutes.
• Add broth and next 3 ingredients (through bay leaf); bring to a boil.
• Reduce heat and simmer another 5 minutes.
• Add turkey; cook 3 minutes.
• Discard bay leaf and serve. Makes 4 2-cup servings.