Thanksgiving leftovers are a gift that keeps on giving, and I’ve found myself staring at a fridge full of turkey, craving something more exciting than another sandwich. These turkey soup recipes are my answer, each one a comforting, flavor-packed adventure that turns holiday remnants into craveable meals. From spicy gumbo to zesty pozole, they’ve transformed my post-holiday routine into a culinary celebration. I dove into these recipes with enthusiasm, and the results were so delicious, I’d roast a turkey just to make them again.
As someone who loves reimagining leftovers, I’m obsessed with how these soups blend tradition with global flair, making every spoonful a new experience. They’re perfect for cozy family dinners or impressing friends with your post-Thanksgiving creativity. Drawing from the spirit of hospitality echoing the Caddo word táy:shaʼ, meaning ‘friend’these dishes turn humble ingredients into something extraordinary. Let’s explore the best turkey soup recipes that make leftovers the star of the show.
Each recipe offers a unique twist, from creamy comfort to bold, spicy kicks, ensuring there’s a soup for every palate. They’re easy to whip up, whether you’re a kitchen novice or a seasoned cook, and they maximize every scrap of your feast. Get ready to warm your soul and clear out that fridge with these unforgettable turkey soups.
1. Chef John’s Spicy Turkey Gumbo A Cajun Kick for Leftovers
Chef John’s Spicy Turkey Gumbo was a taste sensation that turned my leftover turkey into a classic Cajun dish. The spicy, smoky taste of the Andouille sausage makes each bite a success, light-years away from those dull soups. I served this on a chilly evening, and it was just such a cozy hug with a bite. It’s a bold reinterpretation to give Thanksgiving new life.
Oven-roasting the roux is genius, abandoning mindless stovetop stirring for rich, nutty flavor. Blend it with turkey, vegetables, and spices, and you have a rich gumbo that’s virtually a new dish. It’s perfect for spicy kick and soul food enthusiasts.
- Sausage Star: Smoky spiciness of Andouille takes turkey leftovers to a new level.
- Roux Hack: Oven-roasted rouge streamlines prep for rich, deep flavor.
- Hearty Vibes: Rich, filling texture perfect for cold winter nights.
- Flavor Depth: Sausage and spices give leftovers the flavor of new.
- Serving Tip: Serve it over rice or cornbread for a true Cajun celebration.
Gumbo is a saver, taking turkey and turning it into a celebratory, spicy feast. It’s easy enough for a weeknight but fancy enough for guests. Overpowering flavors keep the fact that you’re using leftovers a secret. Pull out a bowl and let this soup be the star.
2. Creamy Leftover Turkey and Wild Rice Soup A Creamy, Comforting Cozy
This Creamy Turkey and Wild Rice Soup is snuggling up with a blanket, where the creamy broth is like leaping out of a crackling café. I served it for a family dinner, and everyone asked for seconds of the creamy sensation and sturdy wild rice. It’s a rich remake of leftovers and anything but boring. The ingredients are comfort-food quality, so it’s a holiday cleanup favorite.
Sauté thyme, sage, garlic, celery, carrots, mushrooms, onions, and butter to make a rich base, then add broth and wild rice to soak up the flavor. A sprinkle of heavy cream brings it all together, with a rich, easy, creamy soup. It’s an inside-out, comforting meal.
- Creamy Bliss: The heavy cream adds restaurant-style, rich flavor.
- Flavor Base: Herbs and aromatics provide homey, savory flavor.
- Wild Rice Win: The rice is chewy and textures well in the broth and drinks well.
- Good Flexibility: Can be served with salad or biscuits and eaten as a full meal.
- Comfort Level: Great for cold weather, hugs your tongue.
The rich but homespun quality of this soup makes it a go-to for cleaning out turkey. It’s easy to make and repurposes leftovers as a delight. Serve it over crusty bread for a meal that’s worth indulging in. You’ll wish you had extra leftovers just so you could make it again.
Turkey Wild Rice Soup
Equipment
- 1 Large Soup Pot Heavy-bottomed for even heat distribution.
- 1 Whisk For smooth roux and broth.
- 1 Chef’s knife For dicing and chopping vegetables and turkey.
- 1 Cutting Board For safe ingredient preparation.
- 1 Ladle For serving the soup.
Ingredients
Main
- 6 tablespoons butter
- ¼ cup diced onion
- ¼ cup diced celery
- ⅓ cup all-purpose flour
- 4 cups turkey broth
- ⅓ cup shredded carrots
- 2 cups chopped leftover roasted turkey
- 2 cups cooked wild rice
- ¼ cup chopped slivered almonds
- ½ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- ½ teaspoon lemon juice
- ¾ cup half-and-half
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Dotdash Meredith Food Studios
- Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes. Dotdash Meredith Food Studios
- Gradually whisk in turkey stock until smooth and no lumps of flour remain. Dotdash Meredith Food Studios
- Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes. Dotdash Meredith Food Studios
- Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes. Dotdash Meredith Food Studios
- Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately. Dotdash Meredith Food Studios
Notes
3. Turkey Pozole A Mexican Fiesta in a Bowl
Turkey Pozole is a festive ride to Mexico, and my initial bite was breathtaking, crunchy, tart, flavorful. Replacing turkey for pork transforms this classic New Year’s standby into a brilliant Thanksgiving leftover. The toppings tortilla chips, cabbage, lime add crunch and zing. It’s a celebration, interactive dinner that’s an absolute hoot.
Simmer turkey in a rich broth with hominy and top with fresh garnishes for a personalized bowl of perfection. The simplicity of the recipe keeps the bold flavors in the spotlight, and this is a perfect meal for a quick but exciting dinner. It’s a global influence that transforms your turkey into the best.
- Garnish Game: Tortilla chips, cabbage, lime add crunch and zest.
- Light But Heavy: Hominy and turkey provide an enriching, joyful base.
- Speedy Prep: Simple steps to vibrant flavors in under an hour.
- Party Flair: Garnishes are a clean slate for holiday pizzazz.
- Cultural Twist: Mexican culture reimagined with leftover holidays.
Pozole’s in-your-face flavors transform turkey into a party, ideal for family get-togethers or relaxing nights with friends. The interactive toppings put a smile on every bite. This soup will change your perception of leftovers.
Turkey Pozole
Equipment
- 1 Large Dutch Oven For sautéing and simmering the pozole.
- 1 Chef’s knife For dicing vegetables and turkey.
- 1 Cutting Board A stable surface for ingredient preparation.
- 1 Large Stirring Spoon Heat-resistant, for sautéing and stirring.
- 1 Measuring Spoons and Cups For accurate ingredient quantities.
Ingredients
Main
- 3 tablespoons olive oil
- 2 medium yellow onions cubed
- 2 medium fresh poblano chile peppers seeded and cut into 1/2 inch strips
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 quarts turkey broth
- 4 cups cubed cooked turkey
- 2 15 ounce cans cannellini beans, drained and rinsed
- 2 15 ounce cans white hominy, drained
- 1 4 ounce can chopped green chile peppers
- 1 cup water or as needed (Optional)
- salt and pepper to taste
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
- Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.
Notes
4. Day-After-Thanksgiving Turkey Carcass Soup Zero-Waste Comfort
Ms Chef Esh’s Turkey Carcass Soup is zero-waste bliss, and I couldn’t believe how she transformed bones and stuffing into a soul-nourishing bowl. Using the entire carcass creates a profound, rich broth that’s Thanksgiving magic. Adding in leftover stuffing creates a savory flavor that’s pure genius. It’s comfort food that pays respect to every bite of your feast.
Braise the carcass with spices to yield a deep, savory broth, and finish with turkey meat and stuffing for an opulent, cohesive dish. The response of reviewer mammamoey”turkey for Christmas just to make this again!”tells a lot. It’s a dish that’s ideal for you as frugal and opulent in one.
- Carcass Magic: Bones give a deep, flavorful foundation for broth.
- Stuffing Star: Leftover stuffing adds distinctive, umami depth.
- Zero-Waste Win: Uses every last bite to make a sustainable meal.
- Hearty Appeal: Rich, comforting texture for satisfying dinners.
- Make-Ahead Tip: Broth is simple to prep ahead for easy assembly.
A Valentine to Thanksgiving, turning leftovers into holiday food. Perfect for cold winter nights and makes you a kitchen superhero. The stuffing and the rich broth make each bite memorable. You’ll want to cook another bird just for it.
Day-After-Thanksgiving Turkey Carcass Soup
Equipment
- 1 Large Stockpot Minimum 8-quart capacity for simmering
- 1 Fine-Mesh Skimmer or Ladle For skimming foam and removing solids
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 picked-over turkey carcass
- 1 ½ cups leftover stuffing
- 1 onion peeled and diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1 tablespoon poultry seasoning
- 1 teaspoon ground sage
- 2 bay leaves
- 2 ½ quarts chicken broth
- 1 cup water or as needed (Optional)
- ½ teaspoon garlic salt or to taste
- ground black pepper to taste
- 2 cups uncooked regular long-grain white rice
- 1 16 ounce package frozen green peas
Instructions
- Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves. Dotdash Meredith Food Studios
- Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour. Dotdash Meredith Food Studios
- Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin. Dotdash Meredith Food Studios
- Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes. Dotdash Meredith Food Studios
- Stir in peas and continue to simmer until rice is tender, about 10 minutes more. Dotdash Meredith Food Studios
- Adjust seasonings to taste before serving. Dotdash Meredith Food Studios
- Serve hot and enjoy! Dotdash Meredith Food Studios
Notes
5. Lemon Turkey Soup A Refreshing, Light Cleanse
Gitano’s Lemon Turkey Soup is a refreshing pause after indulgent holiday meals, and my first bowl was a cleanse for the palate with soul. The lemony zip cuts richness, and it is a warm but light option. It is perfect when you want to step away from excess but require comfort. The soup is a bright, revitalizing reboot.
Sauté vegetables, mix with turkey and broth, and top with a citrus zip for a light holiday dish. Gitano does it to perfection: “perfect for post-holiday lightness.” Serve over a side salad to make a refreshing meal. A zesty twist that’s guaranteed to keep it interesting.
- Lemon Lift: Revitalizing, citrus notes restore after big meals.
- Light Touch: Calorie-conscious version without losing taste.
- Quick Prep: Easy assembly for a speedy, post-holiday dinner.
- Flexible Side: With salad or bread for flexibility.
- Palate Zing: Lemon brings zing of flavor to turkey.
The elegance and sheen of this soup make it the solution for Thanksgiving recovery. It’s quick, healthy, and perfect for a light appetite. The lemony zest has you wanting more. It’s an invigorating taste of your leftovers.
6. Butternut Squash Noodle Soup with Turkey Fall Flavors in Every Bite
The Turkey Butternut Squash Noodle Soup is a seasonal favorite that swept me up with its smoky, sweet taste. Noodles made from butternut squash replace pasta with a natural, earthy spin yet stay comforting. Chipotle sneaking heat provides heat, perfect for warming on cool autumn evenings. It’s a twist on repurposing turkey leftovers.
Sauté vegetables, add chipotle and broth, and cook with squash noodles and turkey to serve a bowl of tasty goodness. Sweet squash and the spicy heat balance each other and create a hearty, lively dish. Serve with crusty bread for a meal like autumn in a plate.
- Squash Swap: Spiralized butternut for a healthy, delicious noodle.
- Chipotle Kick: Smoky heat brings warmth and intensity.
- Seasonal Star: Fall flavors star in every comforting bite.
- Nutrient Boost: Veggie-heavy for a guilt-free indulgence.
- Easy Prep: Simple steps for a stunning, hearty soup.
This soup’s seasonal flair and healthy twist make it a post-holiday favorite. It’s quick to make and feels indulgent without being heavy. The butternut noodles are a game-changer for veggie lovers. You’ll savor every bite of this fall masterpiece.
Butternut Squash Noodle Soup with Turkey
Equipment
- 1 Large stockpot or Dutch oven For simmering the soup
- 1 Cutting Board
- 1 Chef’s knife For chopping vegetables and preparing squash
- 1 Vegetable Peeler Essential for peeling butternut squash
- 1 Spiralizer or Julienne Peeler For creating uniform butternut squash noodles; a sharp knife can also be used for careful julienning
Ingredients
Main
- 6 cups low-sodium chicken broth
- 3 ribs celery chopped
- 0.5 white onion chopped
- 1 teaspoon chopped garlic
- 0.75 teaspoon Mexican oregano
- 0.25 teaspoon ground chipotle chile pepper or to taste
- 0.75 butternut squash peeled and cut into noodle shapes
- 2 cups diced cooked turkey
- 1 teaspoon chopped fresh cilantro or more to taste
Instructions
- Peel and chop the celery and white onion. Mince the garlic. Peel the butternut squash and carefully cut it into thin noodle shapes using a spiralizer, julienne peeler, or a sharp knife.
- In a large stockpot or Dutch oven, combine the low-sodium chicken broth, chopped celery, chopped white onion, minced garlic, Mexican oregano, and ground chipotle chile pepper.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, then add the prepared butternut squash noodles to the pot.
- Continue to simmer gently for about 8-10 minutes, or until the butternut squash noodles are tender-crisp, being careful not to overcook them to maintain their integrity.
- Stir in the diced cooked turkey and allow it to heat through completely, which should take just a few minutes.
- Stir in the fresh cilantro. Taste the soup and adjust seasonings as needed, adding more chipotle for heat or salt to preference.
- Ladle the hot soup into individual serving bowls.
- Garnish with additional fresh cilantro if desired before serving warm.
Notes
7. Spicy Southwest Leftover Turkey Soup A Tex-Mex Triumph
Spicy Southwest Turkey Soup is bold Tex-Mex heat that turned my leftovers into a party. Paprika, cumin, and lime juice combine to create a crunchy, lively broth that’s not boring at all. I served it for a dinner party, and guests went wild over the spicy kick. It’s a one-pot meal that’s as much of a party as it is tasty.
Sauté the onions, peppers, and jalapeños, then add spices, broth, turkey, black beans, and corn for a lively, filling blend. A splash of lime juice at the end livens up each bite, as avocado and tortilla strips provide filling garnishes. Melanie Kay’s encouraging dispatch”everyone had seconds!”convinces everyone.
- Beguiling spices of paprika and cumin bring Tex-Mex flavor fireworks.
- Tart zip of lime juice livens up the filling broth.
- Garnish Fun: Avocado, cilantro, tortilla strips for customizable crunch.
- Quick Prep: Easy one-pot speed for quick, colorful meals.
- Crowd Hit: Perfect for a party, no one goes home hungry.
This bold, colorful personality is an After Thanksgiving glow, turning turkey into a fiesta. It’s easy, versatile, and perfect for serving a crowd. The deep flavors have everyone grabbing more.
8. Day After Thanksgiving Turkey Pho A Vietnamese Odyssey
Kim’s Turkey Pho is an aromatic, exotic escape that sent my leftovers on a gastronomic holiday. Star anise, cinnamon, and ginger infuse the broth with warmth, and newer additions of jalapeños and basil provide snap. The initial bite was revelatory: light and full-bodied in satisfaction. It’s an excellent use for leftover turkey.
Simmer broth and aromatics, add fish sauce and turkey, and serve atop rice noodles with a mountain of fresh herbs on top. Garnishes are the key to the dish, and each bowl is an individual work of art. Kim’s husband’s “do again!” is proof of its addictiveness.
- Aromatic Broth: Star anise, ginger, cinnamon for aromatic depth.
- Fresh Garnishes: Basil, cilantro, jalapeños for colorful customization.
- Light Yet Rich: Umami-rich broth tastes light but satisfying.
- Noodle Base: Rice noodles soak up flavor for perfect texture.
- Quick Prep: Fast assembly for gorgeous, international dishes.
The international flavor of Pho is a winner, transforming turkey into Vietnamese heaven. It’s perfect for adventurous eaters and chilly nights. The fresh garnishes elevate every spoonful to perfection. This soup will have you fantasizing about leftovers.
Day After Thanksgiving Turkey Pho
Equipment
- 1 Small skillet For toasting spices and charring aromatics.
- 1 Large Stockpot For simmering the turkey broth.
- 1 Large Pot For cooking rice noodles.
- 1 Colander For draining cooked noodles.
- 1 Fine-Mesh Strainer Crucial for a clear pho broth, removing all solids.
Ingredients
Main
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 2 whole cloves
- 1 whole cardamom pod
- 1 star anise pod
- ½ onion peeled (Optional)
- 1 2 inch piece fresh ginger, peeled and smashed
- 8 cups water or more as needed
- 1 turkey carcass
- 1 16 ounce package dried flat rice noodles
- ¼ cup fish sauce
- salt to taste
- 1 cup shredded cooked turkey
- ¼ onion thinly sliced (Optional)
- 1 tablespoon shredded fresh basil leaves Optional
- 1 tablespoon chopped fresh cilantro Optional
- 1 lime cut into wedges (Optional)
- 1 tablespoon chili garlic sauce such as Sriracha, or to taste (Optional)
Instructions
- Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
- Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
- Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
- Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
- Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.
Notes
9. Turkey Matzo Ball Soup Soul-Nourishing Comfort
Chef John’s Turkey Matzo Ball Soup is the epitome of comfort food, and my first bowl was like getting a big hug from a Jewish grandma. The rich turkey broth is the highlight, with soft matzo balls soaking up every part of the rich flavor. It’s a holiday twist on a timeless classic that excels on cold winter days. This soup is soul food at its finest.
Sim the carcass to make a deep, full-bodied broth, and add turkey and matzo balls for a restorative, comforting meal. The airy, light matzo balls are just right opposite rich broth. A classic comfort dish that makes leftovers extraordinary.
- Broth Magic: Rich, full-bodied foundation made from turkey carcass.
- Matzo Bliss: Light, airy texture provides comforting bliss.
- Hearty Yet Light: Satisfying without overpowering with post-holiday heaviness.
- Classic Appeal: Timeless Jewish comfort food with a hint of Thanksgiving.
- Crowd-Pleaser: Perfect for family dinner, warms the heart of every single soul.
Ease and richness of the soup is the reason it’s a Thanksgiving staple, turning leftovers into a comforting dinner every time. Easy to make and tastes like a labor of love. Feed it love and it’ll disappear. Comfort in every bite.
Miso Matzo Ball Soup recipes
Equipment
- 1 Large Pot For heating the broth and assembling the soup
- 1 Whisk For dissolving the miso paste
- 1 Chef’s knife For slicing ginger and green onions
- 1 Cutting Board For safe and efficient preparation
- 1 Ladle For serving the soup
Ingredients
Main
- 4- 6 cups chicken broth I used turkey broth as I always make broth from the carcass of the leftover thanksgiving bird. You can also use vegetable broth if you prefer
- 6 Tbsp shiro miso white miso
- 1 Tbsp about soy sauce
- A few slices of ginger
- a few green onions sliced fine
- 1 batch matzo balls as directed below:
Instructions
- Prepare your matzo balls according to your preferred recipe; they should be fully cooked and ready to be added to the soup.
- In a large pot, bring the chicken, turkey, or vegetable broth to a gentle simmer over medium heat.
- While the broth simmers, scoop the shiro miso into a small bowl. Ladle a small amount of warm broth into the miso and whisk vigorously until the miso is fully dissolved into a smooth paste.
- Carefully pour the dissolved miso mixture back into the large pot of simmering broth, stirring constantly to ensure it is evenly incorporated.
- Add the soy sauce and a few thin slices of fresh ginger to the pot. Stir well to combine all flavors.
- Reduce the heat to low and let the soup gently simmer for 5-7 minutes, allowing the flavors to meld, but do not let it come to a rolling boil after the miso has been added.
- Taste the broth and adjust seasoning with additional soy sauce if desired, keeping in mind the saltiness of the miso and broth.
- Just before serving, gently add the prepared matzo balls to the warmed soup, allowing them to heat through for 1-2 minutes without overcooking.
- Ladle the Miso Matzo Ball Soup into individual serving bowls, ensuring each bowl gets a few matzo balls and plenty of broth.
- Garnish generously with finely sliced green onions before serving hot.
Notes
10. Leftover Turkey Curry Soup with Coconut Milk A Creamy, Exotic Escape
Coconut Milk Turkey Curry Soup is a rich, spice-filled adventure that transported my leftovers to the islands. The coconut milk and curry spices create a creamy, luxurious broth that’s pure indulgence. I had it on a cold evening, and it’s a keeper. It’s an exotic, spicy reworking that reinvents turkey.
Sauté sweet potatoes, onions, and peppers, season with curry powder and broth, and finish with coconut milk, peas, and turkey. A sprinkle of cilantro and squeeze of lime add a burst of color to the dish, balancing sweet, savory, and spicy. It’s a colorful dish that’s a plate vacation.
- Curry Kick: Savory spices meld together for a concentrated, international flavor.
- Coconut Cream: Decadent, yet balanced comfort in rich, creamy texture.
- Lime Lift: Zesty finish illuminates each rich spoonful.
- Veggie Power: Sweet potatoes and peas bring nutrition and heft.
- Serving Tip: Serve with naan or rice for a satisfying experience.
This curry soup’s global flair makes it a standout, turning turkey into a tropical treat. It’s quick, customizable, and perfect for adventurous palates. The creamy-spicy balance is addictive. You’ll want this on repeat all season.
11. Turkey Tom Kha Gai Thai Comfort with a Twist
Chef John’s Turkey Tom Kha Gai is a Thai dish that turned me into a five-star chef with my leftovers. Coconut milk, chili, and lemongrass unite to form a rich, spicy broth that’s nothing short of magic. My first bowl was an explosion of flavor that left me wanting more. It’s comfort food with a global twist that’s both exciting and comforting.
Simmer spices, lemongrass, and galangal in the broth, and add turkey and coconut milk to create an aromatic, rich base. Finish with chili oil, cilantro, and lime for a splash of color. Modifier S.E. ‘s adjustments, such as lime rind, demonstrate its versatility and charm.
- Thai Flavors: Lemongrass, galangal, chili for depth of scent.
- Coconut Bliss: Rich broth to offset spice and richness.
- Garnish Glory: Chili oil, cilantro, lime for personal zing.
- Quick Prep: Fast assembly for restaurant-quality meals.
- Adaptable Twist: Flexible ingredients for easy substitutions.
The spicy, pungent taste of Tom Kha Gai is a standout post-Thanksgiving, turning turkey into Thai delight. Wow your guests or treat yourself to its bold tastes and garnishes. Every spoonful is an adventure. It’s a taste the adventurous will not want to miss.
Turkey Tom Kha Gai
Equipment
- 1 Large Pot or Dutch Oven For simmering the soup
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons and Cups
Ingredients
Main
- 6 cups turkey broth
- 2 stalks lemongrass bruised and sliced
- 1 3 inch piece fresh ginger, sliced
- 2 tablespoons chopped fresh cilantro stems
- 2 kaffir lime leaves sliced, or more to taste
- 1/2 teaspoon red pepper flakes or more to taste
- 1 pound cooked turkey cut into small cubes
- 1 cup clamshell mushrooms separated
- 2 tablespoons fish sauce
- 2 teaspoons palm sugar
- 1 13 ounce can coconut milk
- 1/4 cup lime juice
- 1/4 cup green onions chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon chili oil or more to taste
Instructions
- Prepare the aromatics: bruise lemongrass stalks and slice them, slice fresh ginger, chop cilantro stems, and slice kaffir lime leaves.
- In a large pot, combine turkey broth with the prepared lemongrass, ginger, cilantro stems, and kaffir lime leaves. Bring to a simmer over medium heat.
- Add red pepper flakes to the simmering broth, adjusting the amount to your preferred spice level.
- Add the cubed cooked turkey and separated clamshell mushrooms to the pot. Continue to simmer gently for about 5-7 minutes, allowing the flavors to meld and ingredients to heat through.
- Stir in the fish sauce and palm sugar, ensuring they dissolve completely and the flavors are well distributed.
- Pour in the coconut milk. Heat through gently, but do not bring the soup to a vigorous boil after adding the coconut milk, as this can cause it to split.
- Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust the seasoning with additional fish sauce, palm sugar, or lime juice as needed to achieve a balanced sweet, sour, and salty profile.
- Ladle the hot soup into individual serving bowls.
- Garnish each serving generously with chopped green onions and fresh cilantro leaves.
- Finish with a drizzle of chili oil, if desired, for an extra layer of heat and flavor, and serve immediately.
Notes
12. Leftover Turkey and Lentil Soup with Spinach Hearty, Nutritious Comfort
Turkey and Lentil Soup with Spinach is a nutritional-bursting powerhouse that left me full and satisfied. Rich lentils, tender turkey, and perky spinach constitute a dense, filling bowl that’s pure comfort. I served it at a family lunch, and the crowd devoured its heartiness. It’s a nutritional-bursting way to adore your leftovers.
Sauté mirepoix with paprika and cumin, include lentils and broth, and finish with spinach and turkey for rich, earthy soup. Spices heat up, lentils add plant protein. Serve with crunchy bread for an indulgent-sounding but healthy meal.
- Lentil Power: Earthy lentils add protein and filling texture.
- Spice Warmth: Paprika, cumin for savory, aromatic base.
- Spinach Boost: Fresh greens add nutrition and a splash of color. Crunchy bread provides a perfect crunchy texture.
- One-Pot Ease: Simple prep for a complex, satisfying flavor.
- Bread Pairing: Crusty bread makes it a complete, cozy meal.
This soup’s hearty, healthy profile makes it a post-holiday hero, turning turkey into a nourishing delight. It’s easy to make and perfect for feeding a crowd. The lentils and spinach elevate every spoonful. You’ll feel good about every bite.
Smokey Turkey & Lentil Soup With Garlic Cheese Croutons
Equipment
- 1 Large Pot or Dutch Oven For simmering the soup
- 1 Baking Sheet For toasting the croutons
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- FOR THE CROUTONS:
- 2 cups Bread Of Your Choosing I Used Great Harvest Nine Grain
- 2 Tablespoons Olive Oil
- 3 cloves Garlic Minced
- ½ teaspoons Garlic Salt
- 1 teaspoon Dried Oregano
- ½ cups Parmesan Cheese Shredded
- FOR THE SOUP:
- 1 Tablespoon Olive Oil
- 1 cup Onions Diced
- 5 cloves Garlic Minced
- 6 cups Low Sodium Chicken Stock
- 1 cup Dried Mixed Lentils Rinsed
- 1 Tablespoon Smoked Paprika
- ½ teaspoons Garlic Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- 1-½ cup Celery Chopped
- 1-½ cup Carrots Sliced
- 2 cups Turkey Or Chicken Cooked And Shredded
- 3 cups Power Greens I Used Kale, Spinach, And Swiss Chard
- ½ cups Parmesan Cheese Shredded For Serving
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, toss cubed bread with 2 tablespoons olive oil, 3 minced garlic cloves, rac{1}{2} teaspoon garlic salt, and 1 teaspoon dried oregano. Stir in rac{1}{2} cup shredded Parmesan cheese until evenly coated.
- Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crisp. Set aside.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until softened, about 5-7 minutes.
- Add 5 minced garlic cloves, 1 tablespoon smoked paprika, rac{1}{2} teaspoon garlic salt, 1 teaspoon garlic powder, and 1 teaspoon pepper to the pot. Sauté for 1-2 minutes until fragrant.
- Stir in the rinsed dried mixed lentils, 6 cups low sodium chicken stock, chopped celery, and sliced carrots.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until lentils and vegetables are tender.
- Add the cooked, shredded turkey or chicken to the soup and heat through for 5 minutes.
- Stir in the power greens (kale, spinach, and Swiss chard) and cook for another 2-3 minutes, just until wilted.
- Taste the soup and adjust salt and pepper as needed.
- Ladle the hot soup into bowls. Garnish generously with extra shredded Parmesan cheese and the crispy garlic cheese croutons.
Notes
A Leftover Revolution in Every Bowl
These turkey soups, aromatic pho, spicy gumbo demonstrate leftovers have the potential to be the centerpiece on your Thanksgiving-following table. My kitchen test runs of these recipes converted fridge chaos into year-long longed-for meals, one proof after another of taste and creativity. They’re perfect for cold winter evenings, family dinners, or impressing guests with global charm. Your turkey deserves this much devotion.
- Worldwide Flavors: From Mexican to Thai taste for all.
- Simple Preparation: One-pot recipes for hectic post-holiday lives.
- Customizable Delight: Spices and garnishes for personal bowls.
- Zero-Waste Victory: Use carcass, stuffing, and turkey for maximum taste.
- Comfort Element: Warming, comforting soups for warm autumn nights.
Make yours with customizable mix-and-match garnishes, spices, or sides from comforting cream to exciting heat. These soups are versatile, so you can make do with what you have while delivering big flavor. Fill a pot, get in on these soups, and repurpose your leftovers into a warm, comforting meal.
