After your hedonistic Thanksgiving meal, it’s probably safe to say your leftover turkey has turkey, yes? Well never fear, we’ve figured out a tasty way to upcycle that bird. Behold chef Bradley Gilmore’s tasty (and mercifully uncomplicated) leftover turkey soup recipe. Gilmore—who rules the roost at Ignite Wood Fire Grill in Lenexa—says this hearty soup should appease the masses for days to come. “This soup is easy to make—no muss, no fuss—and still has lots of flavor,” he says. “The last thing you want to do after Thanksgiving is more cooking.”
The World’s Best Leftover Turkey Soup
(serves 6-8)
Ingredients:
1 ½ pounds turkey, shredded or diced
8 cups stock, chicken or homemade from turkey carcass
4 medium carrots, small diced
4 celery ribs, small diced
1 medium red onion, small diced
3 cloves garlic, minced or microplaned
½ bulb fennel, small diced
2 bay leaves
2 teaspoons dried thyme
1 teaspoon of marjoram
2 tablespoons chopped fresh parsley
2 cups yellow lentils, cooked
½ teaspoon chili flakes
3 tablespoons extra-virgin olive oil
Salt to taste
Fresh cracked pepper
Directions:
In a large stockpot, gently heat oil over medium/high heat until it begins to shimmer. Add carrots, celery, onions, fennel. Turn to medium heat and sauté for 5 to 7 minutes. Add garlic and chili flakes and sauté together for another 2 to 3 minutes or until aromatic. Add stock, bay leaves, thyme, margarine. Bring to a simmer while tasting vegetables for doneness, approximately 3 to 5 minutes. Fold in turkey and cooked lentils, adding salt to taste. To serve fold in parsley and cracked pepper. Serve piping hot—and enjoy!