Is Turkey one of your favorite meats? I admit it’s not for me, but it’s still one I enjoy. I mostly have it around the holidays, although I admit it’s my meat of choice when we are making subs or getting sandwiches at restaurants and sandwich shops. Since most people have turkey for Thanksgiving, I wanted to make sure I shared at least a few recipes with y’all that would be great for some of that leftover meat.
Not sure about you, but we always have leftovers after Thanksgiving (we prepare WAYYY too much food). Other than making sure there are plenty of tupperware dishes for guests to take home leftovers, I also think it’s great to have a few recipes in mind for the next week to use up all the leftovers. Of course, you can freeze a lot of the meat but in case you want to use, this creamy Vegetable Turkey Soup is perfect. It’s flavorful and tastes a lot like a Turkey Noodle Soup, which is perfect to enjoy with the cooler weather. 🙂
Rotini, turkey, carrots and celery!
We’re always sucker for a good soup recipe, so we were glad we found another keeper that could be used with turkey (or chicken or ham, really). We hope you like it!
For more hearty soups, check out:
- 6 tablespoons butter, cubed
- 5 medium carrots, chopped
- 3 celery ribs, sliced
- ¼ cup flour
- 1 teaspoon dried thyme
- 1 teaspoon parsley flakes
- ¼ teaspoon pepper
- 10 cups chicken broth
- 3 cups rotini pasta
- 2 cups cubed cooked turkey
- 1 cup half & half
- In a large pot, heat butter over medium heat. Add carrots and celery; cook and stir 8-10 minutes or until tender.
- Stir in flour and seasonings until blended; gradually stir in chicken broth.
- Bring to a boil. Add pasta. Reduce heat, and simmer, uncovered for 8-10 minutes.
- Stir in turkey and cream; heat through (do not boil). Enjoy WARM!