Welcome to Love Your Food: A Delicious Winter Recipe to Tackle Turkey Leftovers

As we welcome the new year, many of us are tired of turkey after Christmas. But fear not! We have just the solution for you - a warm and comforting turkey soup that's perfect for using up those leftovers and is sure to be a hit on cold winter days.

To start, let's take a look at the ingredients we'll need. We'll be using some carrots, celery, garlic, bay leaves, little baby potatoes, an onion, chicken stock, and of course, our leftover turkey from last week's spatchcock turkey roasted turkey episode. Now that we have all our ingredients ready, it's time to get started.

First things first, let's heat up a pot and add a little bit of oil - in this case, some beautiful cold-pressed canola oil. Once the oil is hot, we'll start by cutting up our veggies. The thing that will take the longest to cook is the carrot, so we'll start with that. We'll cut it into four along the long way, but not too small - we want a little bit of texture in there. Now, let's add the carrots to the pan and get them cooking. As they start to cook, we can chop up our other veggies - celery, onion, and garlic - as well as leaving some chunky pieces of garlic for added flavor.

Now that all our veggies are chopped, it's time to add them to the pot with the carrots. We'll give everything a little stir and add a pinch of salt to help bring out those flavors. Next, we'll add in our bay leaf and let all the ingredients cook together for a bit until the onions become translucent. While the onions are cooking, we can prepare our potatoes - the really little ones will just be cut in half, but if they're bigger, feel free to cut them into quarters as well.

Once the onions have wilted and the potatoes are ready, it's time to add in our turkey. We'll chop it up into a rough dice and reserve any leftover skin for later use. Now that everything is together, let's stir things up and take a look at how our soup is progressing. The potatoes should be cooking nicely, and if they're not quite done yet, we can mash one against the side of the pot to check on their progress.

Now that everything is ready, it's time to add in our turkey. We'll give the soup a little stir to heat everything through, and then... it's done! Our delicious turkey soup is ready to be served immediately. You can serve it with a sprinkle of chopped green onion on top, some crusty bread, or crackers - however you like it.

This recipe is a must-have for any winter weather day. It's a hearty and comforting soup that's sure to warm your belly and lift your spirits. And the best part? It's made using leftover turkey, so you can tackle those pesky leftovers once and for all. So go ahead, give this recipe a try, and let us know what you think in the comments below!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week in the new year we know everyone's pretty sick of turkey after Christmas but if you have some leftovers it is time for some warm turkey soup that we're going to show you how to make today this is a great easy soup to make use up those turkey leftovers and is really nice warming when it's cold out so let's get going with some ingredients starting off here we have where you're gonna use some carrot some celery what we have here is some garlic and a bay leaf we also have some little baby potatoes one onion and we also are going to use some chicken stock if you have made your own chicken stock you can use that obviously and our leftover turkey this is from our spatchcock turkey roasted turkey episode from a few weeks ago so first we're gonna get a pot on some heat and we're gonna put a little bit of oil in there we are using some of our beautiful cold-pressed canola oil here and we're gonna start by cutting up our veggies so the thing that will take the longest to cook is the carrot so we're gonna start with that easiest to just get that cut into four along the long way and then we're not going to cut it too small this is a soup we do want a little bit of texture in there so we're gonna cut it into a pretty rough dice here nice big pieces and of course that's gonna take the longest to cook so we're just going to put that in the pan right away with the oil and just get that cooking give it a little bit more time to cook so well that is starting to cook we're going to chop up or other vegetables here we have some celery here and as you can see a little finer than the carrots just a regular combination of carrots celery and onion commonly called mirepoix very common soup base and we're gonna chop our garlic as well and again if you do like your garlic and you want to have a little bit of texture in there at the end then that is just fine it doesn't have to be super super fine we're gonna leave this a little bit chunky so there are a little nice little pieces of nice sweet garlic in there as well there you go we're also gonna chop up our onion now of course this time of year it's around here at least it's not always easy to get really excellent onions that are local so if your onions are a little a little peak it'd this is a great use for them because I mean they're gonna be in a soup you're not really gonna notice them all that much so great time to use up your onions we actually did need to give these a little bit of a rinse after we got the skin off and then we're just gonna give them also a little bit of a rough chop so you see chef Caleb here is doing oh he's gonna get rid of that little a little bit of skin that came in the middle and very much like a French style and then a nice little rough dice there again that doesn't need to be super super small it's going to all come together in the soup there you go once you have all your vegetables chopped properly we're gonna get those into the pot with the carrots and we're just going to give that a little bit of a stir I'll make sure that all of those veggies get a little bit of a coating of salt woods getting some salt in there and a nice stir get some of that oil on them you can tell obviously that we have not added any stock yet that is coming later but now is the time you can add your bay leaf and we're just gonna wake up all those flavors and let them cook together for a little while until they're the onions become a little bit more translucent meanwhile we are gonna get our potatoes ready now the really little ones we're just gonna cut those in half if some of them are a little bigger then by all means cut them in four which we are doing here yeah some of these were a little big so we're definitely gonna cut those in four and once once things have come a little translucent in there we're gonna add our potatoes yeah we're gonna cover that again and let everything cook just a little bit once the onions have become nicely wilted the potatoes are getting a little bit cooked everything is getting nicely steamed in there we're gonna add our stock so we're using a low-sodium store-bought at this time but obviously you as I said earlier you can use your own stock if you used our recipe earlier for just a plain white chicken stock very easy to use that we're gonna use actually a combination of stock and water so chef Caleb is actually going over there to fill up the the box we just emptied and refill it with some water and he's bringing that back there we go so we're just get the stock out of there and add a little bit of water as well now we can we're gonna reduce this as well so it will concentrate all those flavors in there you can use all stock if you like but it's not really necessary if you if you want to save and that use some of the water so we're just gonna let that cook together for a little while until it starts to thicken up a little bit those potatoes are going to start cooking and then we're going to cover it but leave it open a little bit and this is gonna let it reduce a little bit and concentrate those flavors while that's happening we're gonna deal with our turkey so we're dealing mostly with the dark meat on this roasted turkey and we're just going to again cut this into sort of a pretty big rough dice you can reserve the skin as well if you want it doesn't crisp up quite as nicely as the chicken skin but it is it is tasty especially if you've used that beautiful compound butter we used you will find a little bit more connective tissue in Turkey than you will in chicken so you will either want to slice that or you could even cut it out if you don't want to have it your final soup there you go you can see about the size that we're cutting it down to at this point it doesn't have to be super tiny again you do on a little bit of texture in your soup you wanna be able to tell um that it's Turkey that you're eating and that's really it so once everything is coming together chef Caleb's gonna give a little stir here we're just gonna see where the potatoes are at if they are just about ready you can see just kind of mash one against the side of that pot here and it is getting pretty close so at this point we're gonna add our turkey so I'll give it a nice little stir I want to taste it at this point as well adjust the seasoning if you have to and then the turkey goes in and that's it once that turkey is heated through it doesn't have to cook anymore we've already roasted that so it is cooked through all we have to do is wait till it's nicely heated and that's it that's the whole soup you can serve it immediately after that give it a little stir make sure it's all covered and that's your nice hearty turkey soup this is a great winter recipe we we absolutely love this on a cold winter day really helps get rid of that leftover turkey and is absolutely delicious we like to serve it with a little bit of chopped up green onion on top obviously you can serve it with crackers and bread and anything you like awesome on a on a cold winter day if you like the recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"