I’m always on the search for new ways to use up leftover turkey, which is what led me to this delicious soup. It’s loaded with fresh veggies and herbs, and you can substitute different veggies depending on what you have on hand. For instance, I used green beans instead of zucchini. Serve with crusty bread and enjoy in front of a roaring fire!
Heartland Turkey and Vegetable Chowder
-from The New Thanksgiving Table by Diane Morgan
This is a hearty, chock-full-of vegetables chowder using leftover turkey. I make variations on this recipe throughout the winter when I have leftover chicken. See what’s fresh in the produce aisle and feel free to vary the vegetables. You could use kale instead of Swiss chard, or even substitute spinach, adding it at the last minute. Add green beans in place of the zucchini, if desired. Serve this soup with a loaf of crusty French bread for a perfect one-course meal. – Diane Morgan
4 strips bacon, chopped
1 large yellow onion, cut into 1/2-inch dice
2 large ribs celery, trimmed and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
8 cups turkey stock or canned low-sodium chicken broth
1 medium zucchini, cut into 1/2-inch dice
2 cups chopped deribbed Swiss chard leaves
2 cups diced of roast turkey (1/2-inch dice)
1 tablespoon minced fresh sage
1 tablespoon fresh thyme
Salt and freshly ground pepper
In a heavy 6- to 8-quart Dutch oven with a lid, cook the bacon over medium heat, stirring frequently, until crisp and browned. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Set aside. Pour off all but 3 tablespoons of fat from the pan and return it to medium heat. Add the onion, celery and carrots. Sauté, partially covered, stirring occasionally, for about 5 minutes until the vegetables are soft but not browned.
Add the potatoes, squash, and stock. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Partially cover the pot and cook for about 15 minutes until the potatoes and squash are tender. Add the zucchini, Swiss chard, turkey, sage, and thyme. Cook for 5 minutes longer. Add the bacon and season to taste with salt and pepper. Ladle the soup into warmed bowls and serve immediately. The soup an be made up to 2 days in advance. Cover and refrigerate.