It may seem early to be thinking about how you are going to use your Thanksgiving leftovers since you probably haven’t even bought your turkey yet. But the best way to make sure that your leftovers don’t get pushed to the back of the refrigerator is to have a plan for how you are going to use them up.
On Thanksgiving night, IÂ clean the meat off the turkey andÂ place the turkey bones in theÂ slow cooker to make turkey broth. The next morning I wake up to delicious turkey broth and have the base for several delicious recipes.
The best way to ensure your family doesn’t get tired of leftovers is to create new and surprising flavor combinations with your leftovers. If you just reheat turkey and mashed potatoes they will probably get bored, but if you use the mashed potatoes in a Pierogi Casserole and the turkey inÂ Curried Turkey Salad or Lasagna Soup they will probably forget that they are eating leftovers.
Alea's Turkey Lasagna Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, mined
- 1 stalk celery, thinly sliced
- 2 cups carrots, julienned
- 1 3/4 cup diced tomatoes (or 14.5 oz.can)
- 1 3/4 cups tomato sauce (or 15 oz. can)
- 6 cups turkey broth (How to make Turkey Broth in a Slow Cooker)
- 1 tablespoon parsley
- 1 1/2 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- 8 - 10 lasagna noodles, broken into large pieces
- 2 cups leftover turkey, diced
- 2 cups fresh spinach
- 1/2 cup grated cheese
- Add olive oil, onion, garlic, carrots and celery to a large pot. Saute on medium-high heat for 5 -6 minutes or until onions begin to become translucent.
- Add tomatoes, tomato sauce, broth, and spices and bring to a boil.
- Add noodles and simmer until al dente, approximately 10 minutes.
- Add turkey and spinach and cook until spinach is wilted.
- Top each bowl of soup with 2 tablespoons of cheese.