ah, leftovers. i am going to skip right past thanksgiving, since i've never cooked a thanksgiving dinner and don't plan to anytime in the near future, and head straight to leftovers. i made this soup a couple weeks ago with chicken, but there's no reason not to sub it out for turkey. looking for other uses for leftover turkey? check out a few of my favs after the break.
swap out cooked chicken breasts (and in one case, ham) for cooked turkey in shaker chicken noodle soup, chicken cordon bleu soup, 44 clove garlic soup with chicken, chicken, leek, & mushroom soup, light & quick white chicken chili, toasted orzo chicken soup, chicken & wild rice soup, fall apple chicken salad with maple mustard vinaigrette, risotto with peas & chicken, chicken marsala risotto, grilled turkey, onion, and garlic panini, cheesy potato soup with ham
or add cooked turkey to one of these meatless meals pasta e fagioli [pasta & beans], tomato, bean, & barley soup, poached pear & brie salad
creamy chicken stew with bacon
adapted from framed cooks
30 minutes, serves 4
1/2 pound bacon, cut into bite size pieces
1 onion, chopped
4 carrots, sliced
2 celery stalks, sliced
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
1 large potato, diced
3 cups shredded cooked chicken or turkey
1 cup half & half
- cook bacon in a large dutch oven over medium heat until crisp. remove and set aside. remove all but about a tablespoon of bacon fat in the pan.
- add onion, carrot, celery, salt and thyme and cook until the vegetables soften, about 5 minutes. if your vegetables start to brown, turn down the heat; you want them to soften, not brown.
- sprinkle flour over the vegetables and stir constantly for 2 minutes.
- slowly add broth while stirring the vegetables. add the potatoes and bring to a simmer. cook for about 10 minutes, or until the potatoes are soft.
- add chicken or turkey and half & half and simmer for 5 minutes. season with salt and pepper. serve bowls of stew topped with crispy bacon.