My F&W
quick save (...)

Globe-Trotting Turkey

Leftovers take on international accents in three delicious soups

I love Thanksgiving dinner, but I don't like recycling the meal in a sandwich the next day. I'd rather use my leftover turkey in soups accented with far-ranging flavors--Italian, Mexican, Cajun. Making soup is easy (a high priority after the exhausting holiday meal): all you have to do is put together a stock using the turkey carcass, cut up the leftover meat and throw in a few other ingredients. It can be hearty, as in a gumbo-style sausage, tomato and rice soup, or light, as in a rustic escarole and Parmesan soup, which is ideal if you feel you've eaten too much the day before.

Published November 1998
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.