This weekend is Canadian Thanksgiving.
I know. We celebrate it early. But there’s something to be said about a harvest festival being timed to coincide with the harvest!
At my house, we celebrated Thanksgiving last weekend; my sister and her girls were in town to run the CIBC Run for the Cure and my husband will be in hospital over the actual holiday weekend, missing his favorite turkey dinner.
Although we did a pretty good job on our 16 pound bird, there was still enough for two ‘leftover’ meals and some turkey soup. Now I always make turkey soup after Thanksgiving and Christmas, but I don’t always write down the recipe, making it hard to re-create the occasional masterpiece that comes out of my kitchen.
Here’s my 2011 Thanksgiving Turkey Soup recipe (makes 8 generous servings)
- diced leftover turkey (I used about 600 g; if you have more, feel free to use it; note that the calorie count and protein content per serving will go up)
- 2 cups cooked and cooled brown rice
- 2 cups sliced mushrooms
- 3 leeks, white ends and some green, sliced
- 3 cloves garlic, crushed
- 8 cups low sodium turkey stock (I made mine by boiling the turkey carcass for about 2 hours and running the liquid through a colander to remove any remaining skin and bones)
- 2 Tbsp basil pesto (mine was home-made, you can used pre-made if you like)
- 2 Tbsp olive oil
- Heat olive oil over medium heat in a large stock pot.
- Add leeks, mushrooms and garlic. Cook, stirring often, until softened.
- Add stock, pesto and turkey. Bring to a boil, then turn heat down and simmer for 30 min.
- Add cooked rice. Heat thoroughly and serve. Very, very yummy!
Today’s Friday (again!). That means it’s time for the weekly Friday Fitness Blog Hop. Click on the picture below and be amazed at where you end up!