Family was in town over the weekend. We took advantage of the opportunity and celebrated Thanksgiving Saturday night. The whole non-enchilada enchilada. Turkey. Dressing. Mashed potatoes. Pumpkin pie. And yes, there were vegetables. Lots of greens–mustard, turnip, collards, kale–all chopped up and lightly sauteed in olive oil and garlic–the only healthy thing on the whole table.
I ate too much, felt like crap and swore off all non-essential edibles for maybe 12 hours. Typical post Thanksgiving pig-out remorse. Before going to bed I threw the remains in the stockpot and set the stove to simmer. By the time we woke up Sunday the entire house smelled like turkey soup.
But I was sooooo DONE with turkey.
I drained the stock, stuck it in the fridge and hoped it would just go away.
By Monday afternoon I was feeling kindly towards turkey again. So I took out the stock, dressed it up and turned it into soup. Some sort of cross between turkey and minestrone.
Check it out. Carrots, celery, onions, mushrooms, tomatoes, kale, beans, turkey and stock. This is towards the end, after I tossed in a handful of Italian herbs.
Here is is with some shredded Parmesan cheese. Sourdough baguette, a little butter and that was dinner. Another option is to drop a big spoon of plain yoghurt right smack in the middle. Mmmm…yum.
And by the time Thanksgiving rolls around we’ll be done with the leftovers. YAY!!!