Merry Christmas! I hope everyone is enjoying their day with family and friends. Remember, if you overindulge, don’t worry, check your guilt at the door and move on! These negative feelings and emotions around food only contribute to our body’s stress response, which doesn’t help anything in the end.
I know everyone is in the middle of their Christmas morning brunch, turkey dinner, stuffing and red wine, but I thought I’d throw out my favorite turkey soup recipe to make use of all of those fabulous leftovers in the next couple of days. This is one of my favorite parts of Christmas. I have childhood memories of a delicious pot of soup simmering on the stove on Boxing Day and this is something that I continue to do to this day!
Do you have any holiday traditions? I’d love to hear from you!
Keyrsten’s Turkey Leftover Soup
Makes 6-8 servings
· 1 tbsp avocado oil
· 4 celery stalks, chopped into bite sized pieces
· 4 carrots, chopped into bite sized pieces
· 1 onion, chopped
· 4 cloves garlic, chopped
· 1 tsp dried thyme
· ½ tsp dried sage
· 1 turkey carcass with most of the meat removed
· 1 tbsp apple cider vinegar
· 2 bay leaves
· 1 ½ cups brown rice
· 1 large sweet potato, cut into bite sized pieces
· 1 cup frozen green peas
· 2 cups cooked turkey meat, from dinner last night J
· Lemon zest
· Salt and pepper, to taste
Heat the avocado oil in a large soup pot over medium heat. Add celery, carrot, onion, garlic, thyme and sage and sauté for a few minutes until softened. Add turkey carcass, apple cider vinegar and bay leaves; cover carcass with water and bring to a boil. Add rice and sweet potatoes, cover and simmer for about 1 hour. Once rice is cooked and sweet potatoes are softened, add frozen peas and cooked turkey meat to heat through. Add lemon zest, salt and pepper to your taste. Enjoy!