Ready to do something with leftovers?

Published 2:30 am Saturday, November 25, 2017

The big day has passed but there may be some turkey left. I always try to give some ideas about how to use your leftover turkey and this year found a great soup that I think will please.

As for using the leftover turkey, you can usually use the white and dark meat for all the leftover recipes. Try to be thorough when picking the turkey carcass of meat, and don’t forget to turn the bird over. Securely wrap and refrigerate leftover turkey, since it will keep up to four days. If your turkey was brined or is kosher, the meat will already be quite salty. Go easy when adding salt to dishes using leftovers. And just remember that any recipe using turkey would also work well with chicken, or use thick-cut turkey breast from the deli. (This is what I did since I didn’t do a turkey this year.)

This soup is a cross between a white bean soup and a French onion soup. It is hearty and makes a really good meal.


From ‘Fine Cooking Magazine’ Oct/Nov 2017.

Turkey, Escarole, and White Bean soup with Cheesy Crouton

Kosher salt

1 cup small pasta, I used small shell pasta

2 Tbs. olive oil, more as needed

1 large sweet onion, coarsely chopped (about 1 ½ cups)

5 medium clove garlic; 4 minced and 1 halved lengthwise

1 ½ qt. unsalted chicken stock

2 Tbs. Dijon mustard; more to taste

Freshly ground black pepper

1 large head escarole (about 1 lb.), cut crosswise into 1/2-iinch-thick ribbons about 6 cups) I could not find this so used collards from the garden and they were fine

2 cups diced (1/2 inch) cooked turkey

1 15.5-oz. can cannellini beans, drained and rinsed

¼ tsp. crushed red pepper flakes

1 baguette

8 slices Swiss cheese

Fresh lemon juice

2 tsp. finely chopped fresh flat-leaf parsley

Bring a medium pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water until cool.

Heat the oil in a 4-to-5-quart Dutch oven or other heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until soft and just beginning to brown, about 7 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.

Add the stock, bring to a boil over high heat then reduce to a simmer. Add the mustard, ½ tsp. salt, and ¼ tsp. pepper, and stir to combine. Add the escarole (collards) in batches, waiting until it begins to wilt before adding more. Stir in the turkey, pasta, beans, and pepper flakes. Season to taste with mustard, salt, and pepper. Cover and keep warm.

Position a rack 6 to 8 inches from the broiler and heat the broiler on high. Cut four ½-inch-thick slices of baguette on a sharp diagonal. Brush lightly with olive oil, then rub each slice with the garlic hales. Cover each slice of bread with the cheese (2 pieces each), cutting the cheese to fit. Broil until the cheese melts and browns slightly about 2 minutes.

Divide the soup among four bowls and season to taste with lemon juice. Float a crouton on top, sprinkle with the parsley and serve.

Don’t leave out the croutons. They really make this memorable.