For the past week you probably have read an article or seen something on TV about how to cook and carve a turkey. What you probably have not seen is what to do with all the leftover turkey.
Celebrity chef Cat Cora of MSN® and Kraft Kitchen's online cooking show "Chef to the Rescue" has a favorite recipe to help with all that leftover turkey. On her online webisode she shares with viewers how to make turkey and potato cream soup.
Cora says that putting turkey into a soup mix after Thanksgiving prevents the turkey from becoming dry like it often does left in the refrigerator.
RECIPE (makes 8 servings)
4 slices Oscar Mayer Bacon
3 cups sliced leeks, white and tender green parts (alternatives are scallions or green onions)
2 garlic cloves, minced
6 cups low-sodium chicken broth
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1 1/2 cups cooked turkey meat, chopped
1/2 cup Breakstone's or Knudsen Sour Cream
1/3 cup chopped fresh chives or flat-leaf parsley
Triscuit Rosemary & Olive Oil Crackers, for serving
Place a soup pot over medium heat. When it's hot, add the bacon and cook until crisp. Remove the bacon to a plate lined with paper towel to drain. Add the leeks and garlic to the rendered bacon fat. Cook, stirring often, until tender, about three minutes. Add the chicken broth and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Return the soup to the heat and fold in the turkey meat. Season, to taste, with salt and pepper. Ladle into soup bowls and top each serving with a dollop of sour cream, crumbled bacon and sprinkling of fresh chives or parsley. Serve immediately with crackers.
Enjoy and have a happy Thanksgiving!
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