Tired of turkey yet? No? Neither am I. I could eat turkey leftovers from thanksgiving for a long time after the holiday. The trick is that I never eat it the same way each time. I’m pretty sure that people have an adversion to leftovers because they don’t get creative enough with them. Thanksgiving is the perfect time to find that creativity and try something different. I have a great recipe to use up some of those turkey leftovers but in a new way. Whether you want to use up the turkey, veggies, or gravy, this covers it all. It even uses up the leftover rolls!
Turkey Pot Pie Soup
2 cups chopped turkey
1 cup leftover gravy
1 cup milk
1 cup leftover veggies, chopped if needed (any veggie will work)
1 teaspoon salt
1/2 teaspoon pepper
a corn starch slurry (1 tablespoon corn starch and 1 tablespoon cold water)
4 rolls sliced and buttered
4 scoops of stuffing(optional)
Place the gravy and milk in a medium soup pot on medium heat and stir until it starts to bubble.
Once its bubbling, place the slurry in the pot and stir. Turn the heat to low and keep stirring until it thickens. Once thick, add in turkey, veggies, salt, and pepper. Taste for seasoning.
Place sliced and butter rolls in the toaster(or in an oven at 400 degrees) and toast until golden brown(about 5 minutes in the oven).
Place one scoop of warm stuffing in the bottom of your soup bowl. Pour the soup on top of the stuffing and place a toasted roll on top of the soup.