Leftovers are as much a part of Thanksgiving day and weekend as the Macy’s parade, football games, and Christmas shopping. The turkey sandwiches taste delicious the first day or two after Thanksgiving, but we start getting tired of them by Sunday. After that, we make soup and pot pie.
If I had my act together, I would have put that turkey carcass right into a pot and made some stock on Thanksgiving day, but this year was just crazy with the new baby and I completely forgot. (All I want for Christmas is a full night’s sleep…) So last night I made do with some purchased chicken stock and threw the leftover turkey and gravy—yes, gravy—into the pot along with some simple ingredients for our turkey noodle soup. I’ve never added the leftover gravy before, but it just seemed to make sense since it is infused with the flavors of the roast turkey. It thickened the soup a bit and added some depth of flavor that I really liked. The boys each devoured two bowls a piece, so I think this one worked out well.
- 3 or 4 tablespoons olive oil
- 1/2 onion, chopped
- 2 large carrots, cut into small bits
- 2 stalks celery, cut into small bits
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 4 or 5 grinds of fresh black pepper
- 2 pounds leftover turkey meat, skin removed, cut into bite-sized pieces
- 3 (32 ounce/946 ml) containers of homemade turkey stock (or low sodium chicken broth or equal amount of homemade stock)
- 1/2 cup (120 ml) leftover turkey gravy
- 1 sprig rosemary
- 1 sprig thyme
- 8 ounces (226 g) wide egg noodles
- 1 teaspoon fresh lemon juice
- Set the stock pot over medium heat and add the olive oil, allowing it to get warm. Add the onion, carrots, and celery. Cook and stir for about 10 to 15 minutes, allowing the vegetables to sweat, not brown. Add the garlic, salt, and pepper and cook, stirring for another 5 minutes.
- Add the turkey meat and cook, stirring for 5 minutes. Pour in the chicken broth and the leftover gravy. Add the rosemary and thyme and bring to a boil.
- Add the egg noodles and bring back to a boil. Cook over medium heat for about 15 to 20 minutes, then turn the heat down to low and cook for another 20 to 30 minutes.
- Remove the rosemary and thyme sprigs. Stir in the lemon juice and serve.
8 quart stock pot with lid
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