Thanksgiving is in October in Canada and in November in the United States. My family is lucky enough to be dual citizens of both countries and that gives us reason to celebrate twice. This is the perfect soup to use up leftovers.
- 2 Tablespoons of butter or ghee
- 1 large onions, chopped
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 4 to 5 cups turkey broth — recipe or buy pre-made
- 3 small carrots, sliced
- 1 teaspoon fresh thyme, chopped (or 1⁄2
- 1 teaspoon fresh rosemary, chopped (or 1⁄2 teaspoon dried
- 1 teaspoon fresh sage, chopped (or 1⁄2 teaspoon dried)
- 1⁄2 teaspoon marioram
- 1/8 teaspoon nutmeg
- 1 1⁄2 cups of mashed potatoes
- 1 1⁄2 cups leftover green beans or Brussel
sprouts or peas
- 1 1⁄2 cups turkey meat, shredded
- sea salt and pepper, to taste
- Right after Thanksgiving dinner, pick all the meat off the turkey and then follow the directions for chicken broth on page 14 at the front of this book.
- The broth will cook all night and be ready to use the next day. You can also buy pre-made chicken or turkey broth.
- In a large pot sauté the onions in butter or ghee for about 5 minutes.
- Add the celery and cook 5 minutes more.
- Add the garlic and stir. Pour in the turkey
- broth. Add the carrots and all the herbs. Bring to a gentle boil and then turn down to simmer. Cook about 15 minutes until carrots are close to done.
- Add the mashed potatoes, left over veggies and turkey. Cook another 5 minutes.
- Add salt and pepper.