(WZZM) - How does this sound for dinner tonight, turkey, stuffing and some cranberry sauce?
You say you had all of that on Thursday and Friday too?
We all know that Thanksgiving can leave us with a lot of leftovers. You don't want it all to go to waste, but eating the same stuff until it's gone is kind of boring.
So we asked Amy Sherman with Spartan Stores to show you some creative and healthy ways to put those leftovers to use in Get Git.
Click on the video link to watch the segment. The recipe is below.
Tuscan Turkey Soup
- Carcass from a 12- to 14-pound roast turkey or 6 pound turkey wings
- 4 quarts water
- 3 medium leeks, greens reserved and white and pale green parts washed and chopped
- 1 head garlic, peeled
- 1/4 cup olive oil
- 1 1/2 tablespoons chopped rosemary
- 3 carrots, chopped
- 3 celery ribs, chopped
- 2 cans fire roasted diced tomatoes
- 1 chunk parmesan cheese rind
- shredded leftover turkey, if you have some
- 8 ounces dried egg pasta, any shape, cooked according to package directions, drained
- 5-8 ounces baby spinach
Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7 to 10-quart heavy pot, uncovered, skimming froth, 3 hours.
Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
Pour stock back into pot. Add the garlic and bring to a simmer. Cook until the garlic is soft, about 20 minutes. Using an immersion blender, blend the garlic into the broth. In another pot, add in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes.
Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes, cheese rind and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper. Add the turkey and the spinach, remove the parmesan rind.
Serve the soup with the pasta. I add the pasta right when I'm serving so that it doesn't absorb all the broth and make the soup too thick.