Leftover Turkey Part 1

There is so much turkey. Holy Hannah.


And I’m sick. My throat hurts. My head feels cloudy. My body is sore.


First solution? Go to Wegmans and wander around the store aimlessly. Pick out seasonal items such as Sugar Cookie Tea and chocolate candies wrapped in Christmas colors. Okay, this is a quick fix… but it did work.

Kudos to A-Diz for answering my text message: “Pop quiz. I feel lethargic, sick and moody today. Where did I go to make myself feel better?”


She got it!


Second solution? Make soup.

And soup we made! Minestrone to be exact, and though it's good the first night, it's awesome the next day. Thank you Better Homes & Gardens for this one!


What ya need (for 8 entrée servings)
3 14-ounce cans beef broth
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 14-1/2-ounce can stewed tomatoes, undrained
1 11-1/2-ounce can vegetable juice
1 6-ounce can tomato paste
2 teaspoons sugar
1 teaspoon dried Italian seasoning, crushed
1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
Leftover Turkey (as much as you’d like!)
2 cups fresh spinach leaves, cut into strips
2 cups cooked pasta, such as medium shell macaroni or mostaccioli
Finely shredded Parmesan cheese (optional)


What ya do:
1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables and turkey. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
3. Makes 8 servings (12 cups)


And do you still have leftovers? Well good thing... I've got ya covered!