I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You'd think after feeding 18 people there would be no more food left over, but oh contraire! Our two refrigerators are still as packed as my belly.
The perfect light meal that knocks out some of that left over bulk is the classic day-after-Thanksgiving meal: Turkey Soup. I promise, a nice warm bowl of this will calm that overstuffed tummy.
Turkey Soup
You could also substitute chicken. Want it even lighter? Make it without noodles.
1-1/4 pounds boneless turkey meat
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1/4 teaspoons dried thyme
1/4 teaspoons dried basil
1/2 teaspoon chopped fresh rosemary
1 quart homemade broth from turkey carcass
1 cup water
2 carrots cut into thin rounds
1 cup small pasta (such as shells or bowties)
2 celery stalks, chopped
1/2 cup chopped fresh parsley
Juice of 1/2 lemon
Handful of fresh spinach
Salt and freshly ground pepper
Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary. Saute on medium heat until onions begin to brown, about 5 minutes.
Increase heat to high, add broth and water and bring to a simmer. Add carrots and cook until tender, about 10 minutes.
Add the pasta and celery and cook until just tender, about another 5 minutes. Then add turkey meat and spinach. Stir in parsley and lemon juice.
Makes 6 servings.
I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You'd think after feeding 18 people there would be no more food left over, but oh contraire! Our two refrigerators are still as packed as my belly.
The perfect light meal that knocks out some of that left over bulk is the classic day-after-Thanksgiving meal: Turkey Soup. I promise, a nice warm bowl of this will calm that overstuffed tummy.
Turkey Soup
You could also substitute chicken. Want it even lighter? Make it without noodles.
1-1/4 pounds boneless turkey meat
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1/4 teaspoons dried thyme
1/4 teaspoons dried basil
1/2 teaspoon chopped fresh rosemary
1 quart homemade broth from turkey carcass
1 cup water
2 carrots cut into thin rounds
1 cup small pasta (such as shells or bowties)
2 celery stalks, chopped
1/2 cup chopped fresh parsley
Juice of 1/2 lemon
Handful of fresh spinach
Salt and freshly ground pepper
Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary. Saute on medium heat until onions begin to brown, about 5 minutes.
Increase heat to high, add broth and water and bring to a simmer. Add carrots and cook until tender, about 10 minutes.
Add the pasta and celery and cook until just tender, about another 5 minutes. Then add turkey meat and spinach. Stir in parsley and lemon juice.
Makes 6 servings.