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Save us from sandwiches

The weekend after Thanksgiving calls for something more. Try a turkey soup, or zing it up with turkey curry.

By ASSOCIATED PRESS
Published November 19, 2006

ADVERTISEMENT [AP photo] Turn Thanksgiving leftovers into Mashed Potato and Turkey Soup.

Turkey, stuffing and cranberry sauce sandwiches are a great way to use up Thanksgiving leftovers . . . for all of a day. Beyond that they have about as much appeal as relatives who miss the hint that dinner's over.

So this year try something slightly more old-school - soup. In terms of doing justice to turkey and taters, nothing treats them better.

The trouble with Thanksgiving leftovers is they dry out. Quickly. You can resuscitate mashed potatoes with milk and turkey with gravy only so many times before you end up with soup, anyway.

Combining them in a soup fixes the moisture problem. It also produces an exceptional soup, in part because the not-so-raw ingredients already are packed with so many - and so many complementary - flavors.

Substitute leftover turkey in your favorite chicken salad recipe or consider it in any dish where you use a rotisserie chicken.

Curried Turkey also makes use of leftovers. Serve it over rice for a hearty dinner.

Mashed Potato and Turkey Soup

2 tablespoons butter

1 medium yellow onion, diced

2 cups (8 ounces) sliced button mushrooms

1 medium carrot, coarsely grated

1 teaspoon dried thyme

4 cups low-sodium chicken broth

3 cups mashed potatoes

2 cups chopped cooked turkey

Salt and freshly ground black pepper, to taste

- In a large saucepan over a medium-high flame, melt the butter. Add the onion, mushrooms, carrot and thyme and saute until the onion is just translucent, about 4 to 5 minutes.

- Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth. Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper.

Makes 6 servings.

Source: Associated Press

Curried Turkey

2 cups milk

2 chicken bouillon cubes

2 cups diced peeled apples

1 cup chopped onion

1/4 cup vegetable oil

2 tablespoons all-purpose flour

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon lemon juice

4 cups diced cooked turkey

2 cups hot cooked rice

- In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

Serves 6.

Source: www.allrecipes.com

[Last modified November 17, 2006, 09:13:32]