Well, all our leftovers are gone, except a lone piece of pumpkin pie that no one is really craving any more. We stayed home for Thanksgiving, and since most of the side dishes aren't gluten free or paleo (or healthy in any way), we managed to avoid gaining any weight by not having any of them! We had turkey, Brussels sprouts, mashed sweet potatoes and apples, and crustless pumpkin and pecan pie. (Ok, the pecan pie wasn't healthy at all either but Steve ate most of it! That's why you get married!)Anyway, our bird was 13 pounds, so we had quite a lot of meat left, and I made a turkey vegetable soup. It is super delicious and worth all the veggie chopping I had to do! Of course, I modified the original recipe.
TURKEY VEGGIE SOUP
2 T olive oil
1 medium red onion, chopped
4 medium red potatoes, diced (we had the fingerling size, so I used 12 since I didn't add any of the beans the original recipe called for)
2 celery ribs, chopped
2 carrots, chopped
2 bay leaves
1 zucchini, cut in half lengthwise then diced
2 tea. Old Bay seasoning
1 can diced tomatoes with sauce
4 cups chicken broth + 1 cup water (because that's all we had and I needed more juice!)
3/4 tea. salt
1/2 tea pepper
2 1/2 C turkey, cooked and diced (it was probably more than this - whatever was left!)
1. In a large soup pot, cook the veggies and bay leaves on medium-high for 8 minutes.
2. Add the rest of the ingredients.
3. Cover and simmer for 20 minutes on low.
4. Discard bay leaves before serving.
I was kind of scared the first taste I took, but I must've had extra pepper on the spoon because it seemed spicy, and ended up being delicious! You could probably use any veggies to change it up.
And then I had a bowl of peppermint ice cream to celebrate.
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