When Thanksgiving comes to our home, it’s a joyous time of celebration in giving thanks for all of the blessings the Lord has been so generous to entrust to us. And as much as I love to cook, I try to keep the menu as simple as possible so there’s more time to spend on what matters most – family!
In fact, that’s my goal all-year long – simple, healthy meals that nourish my family without a lot of time and fuss.
A perfect way to accomplish that goal is to ensure there’s always leftovers, especially when it comes to roasting meat. That’s why I’m all about getting the biggest bird that will fit in my roasting pan.
My philosophy is, if I’m going to pull-out all of the stops to make this bird fabulous, then I’d like to get as many meals out of this big boy as possible. Having lots of leftover turkey meat means… lots of delicious meals later that take a lot less time to make!
So as my sweet hubby and boys clear the table after our Thanksgiving feast, I get started on my little post-Thanksgiving tradition of seeing how quickly I can strip the remaining meat from the bones for use in making delicious future meals like this creamy turkey veggie soup.
Of course, the secret to incredibly flavorful and healthy soup is homemade stock. And a good stock starts with the bones. So once it’s just bare bones, the turkey carcass goes right into the slow cooker along with some onion, carrots, celery and whatever herbs I have on hand. Then, I cover it with filtered water and allow the stock to simmer away overnight.
The next day, I remove the bones, strain the stock and smile proudly that we now have some healthy homemade turkey stock perfect for making quick, savory soups, salads and casseroles for easy weeknight dinners.
P.S. For even more delicious ways to use leftover roast turkey (or chicken), check out “6 Favorite Recipes Using Leftover Turkey.”
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