Okay so now you have leftover turkey for weeks. Everyone had a pass to feast yesterday, but now the challenge is to figure out how to eat your leftovers…with less calories than you had yesterday.
Unfortunately, we all know what the first step is….you gotta dump the gravy.
Aside from the obvious turkey sandwiches, you can also try turkey rice bowls, casseroles, or my favorite…turkey noodle soup. Here’s a yummy recipe to try…
Turkey Noodle Soup:
4 cups turkey stock (or chicken stock)
4 cups water
1 small onion, chopped
1 cup carrots, cubed
1/2 cup celery, cubed
2 cloves garlic, diced (optional)
2 cups cooked turkey, cubed (white meat would be best)
1/3 cup fresh dill weed, chopped
1/3 cup fresh parsley, chopped
8 oz. package wide egg noodles
Combine first six ingredients together in soup pot and bring to a boil.
Lower heat and simmer for 20 minutes, until vegetables are tender. Bring the soup back up to a gentle boil and add the rest of the ingredients. Boil until the noodles are tender. Yield: 8-12 servings.
* if you prefer, you can substitute brown or jasmine rice for the noodles.
