Behold the day-after-Thanksgiving sandwich. Juicy turkey breast, a layer of stuffing (or dressing, if you're a Southerner) and a touch of cranberry mixed into the mayonnaise recreate the holiday dinner bite after glorious bite. However, you can only have so many turkey sandwiches before the glory subsides and it's just another plate of leftovers.
When you are at that point and you still, somehow, have turkey meat left, it's time to try something new. Soup? Been there. Pot pie? Done that. In the spirit of the "cronut," the "stuffle," and countless other hybrid foods, we give you (the not-so-cleverly-named) Turkey Pot Pie Soup.
A touch of flour and some half-and-half transports this concoction from mere soup to pot pie territory. Otherwise, the ingredients are the same. Why sage? Because it's still thriving in our garden. Dried herbs (parsley, rosemary, thyme) or whatever you have on hand will work just fine. We made a homemade stock from our turkey carcasses, but go ahead and allow yourself to use store-bought turkey or chicken stock or broth. If you're feeling creative, get out a cookie cutter and bake some puff pastry into festive shapes. Or be lazy like us and serve it with bread or biscuits.
2 tablespoons unsalted butter
1 small yellow onion, diced
2 stalks celery, diced
1/4 cup all-purpose flour
1 1/2 tablespoons chopped fresh sage
2 carrots, peeled and diced
4 cups turkey stock
1 cup half-and-half
1 1/2 cups your favorite (or your leftover) vegetable (we used a can of peas, drained)
3 cups leftover turkey meat, chopped into bite-sized pieces
kosher salt and freshly ground black pepper, to taste
Melt butter in a large soup pot. Add onion and celery, and cook until onions are translucent, about 2 minutes. Add flour and cook another 2 minutes. Stir in sage and carrots. Pour in broth and half-and-half, cover, and bring just to a boil. Reduce heat to low and simmer, partially covered, for 10-15 minutes, until carrots begin to soften. Add the peas (or other vegetable) and turkey and cook about 5 more minutes until meat is warmed through. Season to taste with salt and pepper.