If you are planning on making soup with leftover turkey this Thanksgiving, here's a tip for adding a little extra nutrition for your family. Put into the soup pot 1 cup of plain pumpkin. No one will ever know it's in there. It adds a rich color while supplying immune-boosting nutrients. It also somewhat thickens the broth. I use canned pumpkin, not the pie filling.
Source: A friend told me about this.
By Anne L. from Green Bay, WI
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Easy to make and there is nothing like warm, comfort food on a chilly fall/winter night.
Season turkey thighs with garlic powder, pepper and brown in a Dutch oven or stock pot skin side down first, then flip. (no need to add oil).
In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley, and sage. Bring to a boil; reduce heat, cover, and simmer for 10 to 12 minutes or until vegetables are tender.
Recipe forTurkey Chowder Soup. Boil broth, potatoes, celery and carrots together until tender, approximately 20 minutes. Then add butter. In a blender combine milk and flour. Stir into soup mixture to thicken. It will become like a thin gravy.
To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.