Next Day Turkey Soup With Mashed Potato Polpetti Recipes

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MASHED POTATO AND TURKEY SOUP



Mashed Potato and Turkey Soup image

Make and share this Mashed Potato and Turkey Soup recipe from Food.com.

Provided by KathieP924

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 medium yellow onion, diced
2 cups button mushrooms, sliced
1 medium carrot, coarsely grated
1 teaspoon dried thyme
4 cups low sodium chicken broth
3 cups mashed potatoes
2 cups cooked turkey, chopped
salt & freshly ground black pepper, to taste

Steps:

  • In a large saucepan over medium-high heat, melt butter. Add the onion, mushrooms, carrot, and thyme, and saute until the onion is just translucent, about 4-5 minutes.
  • Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth.
  • Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 243.7, Fat 7.8, SaturatedFat 3.8, Cholesterol 47.7, Sodium 433.9, Carbohydrate 24.1, Fiber 2.4, Sugar 3.4, Protein 19.9

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

Use leftover turkey to simmer up this healthy easy-to-make pasta soup using Progresso® chicken broth, sweet potatoes and green beans.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 6

Number Of Ingredients 12

2 cloves garlic, crushed and finely chopped
2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh sage leaves, if desired
2 cartons (32 oz each) Progresso™ chicken broth
1 bay leaf
2 cups green beans, cut into 1-inch pieces*
1 sweet potato, diced*
1/2 cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat

Steps:

  • In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 55 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

Make and share this Next Day Turkey Soup recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Whole Turkey

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus
1 onion, minced
1 carrot, halved lengthwise, plus
1 carrot, minced
1 stalk celery, plus
1 stalk celery, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
3 cups vegetables (cooked or left over veggies)
1 tablespoon fresh sage leaf (chopped)

Steps:

  • Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.
  • Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)
  • Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  • In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
  • Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
  • Let simmer for 5 more minutes and serve.

Nutrition Facts : Calories 92.8, Fat 4.9, SaturatedFat 0.9, Sodium 775.7, Carbohydrate 6.4, Fiber 1.4, Sugar 3.2, Protein 5.6

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