Next Day Turkey Soup

Ingredients

• 2 quarts chicken broth
• 1 turkey carcass, all meat removed
• 1 onion, halved, plus 1 onion, minced
• 1 carrot, halved lengthwise, plus 1 carrot, minced
• 1 whole stalk celery, plus 1 more stalk, minced
• 2 bay leaves
• 3 cups dark turkey meat
• 2 garlic cloves, smashed
• 2 tablespoons olive oil
• 1 carrot, minced
• 1 stalk celery, minced
• 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
• 1 tablespoon chopped fresh sage leaves

Directions

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.

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Turkey Meatballs

Herbed Turkey Meatballs with a Cranberry Barbecue SauceMakes 16-20

Ingredients:meatballs:

• 1 pound ground turkey
• 1/3 cup oats
• 1 egg, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons Worchestershire sauce
• 2 tablespoons sage, minced
• 1 tablespoon rosemary, minced
• 1 tablespoon thyme, minced
• 1 tablespoon chives, thinly sliced
• salt and pepper to taste

cranberry bbq sauce:

• 12 ounces cranberries
• ½ cup orange juice
• ¼ cup molasses
• 3 tablespoons honey
• 2 tablespoons light brown sugar
• 2 chipotle peppers in adobo
• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• ¾ teaspoon cinnamon

Directions:1. Preheat oven to 375°F.
2. Place all ingredients for the turkey meatballs in a large mixing bowl and mix together until just combined. Season with salt and pepper.
3. Take two tablespoons of the mixture and form into a meatball. Place onto a lightly greased baking sheet and repeat until all of the turkey mixture has been used.
4. Bake for 20 to 25 minutes or until lightly browned and completely cooked through.
5. For the sauce: Place first six ingredients into a saucepan and stir. Bring the mixture to a simmer, over medium to medium-low heat.
6. Once the cranberries begin to macerate, about 10 minutes, stir in the remaining ingredients.
7. Simmer for 30 minutes, stirring occasionally until the sauce has thickened and reduced by 1/3. Serve with meatballs.

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