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Next Day Turkey Soup with Mashed Potato Polpetti

Gobble up this soup by turning all those Thanksgiving leftovers into an easy veggie filled soup! We snatched this recipe from the food network from star Michael Chiarello. You can check out the original recipe here.

Calories 290* Protein 28g Serves 6 to 8

Ingredients:

  • 8 cups of chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk of celery, plus 1 stalk minced
  • 1 onion, halved, plus 1 onion minced
  • 2 bay leaves
  • 3 cups of dark turkey meat
  • 2 cloves of garlic, smashed
  • 2 TBSP olive oil
  • 3 cups of leftover cooked Thanksgiving side vegetables (brussels sprouts, sweet potatoes,  green beans, etc.)
  • 1 TBSP chopped fresh sage
  • Mashed Potato Polpetti (Patties) for serving

Mashed Potato Polpetti

  • 3 cups mashed potatoes
  • salt and pepper
  • 1/2 cup grated parmesan
  • all purpose flour, for dredging
  • 1/4 cup extra-virgin olive oil
  • leftover gravy for serving

Instructions:

  1. Put the chicken broth, turkey carcass, carrot halves, celery stalk, onion halves and 1 bay leaf in a large crockpot.  Bring to a boil and then simmer for about 1 1/2 hours.
  2. Dice the turkey meat to make sure the pieces aren’t larger than a soupspoon. (Tip: If preparing this soup the next day, store the turkey meat in an airtight container in the refrigerator with one or two ladles full of broth to keep the meat moist.)
  3. Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with a wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water (it will cool the broth quickly and keep it fresh longer. This can be done the night before and stored in the refrigerator for the next day).
  4. In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat or until softened, 7 or 8 minutes.
  5. Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the brussels sprouts, green beans, and diced turkey meat into the soup. Finally add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes and let simmer for 5 more minutes. Serve with Mashed Potato Polpetti (cooking instructions below).
  6. Re-season the potatoes with salt and pepper. Stir in the cheese. Using a mayonnaise or peanut butter jar lid, lined with plastic wrap to use as a mold, pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
  7. To cook, dredge the patties in flour. Heat the oil in a non-stick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
  8. Add patties to the oil without crowding them (cook in batches if needed). Cook until the underside is golden brown, flip and brown the other side. Remove from skillet and drain on paper towels. Serve hot with leftover gravy.

Nutrition Facts:

Serves 6 to 8
Calories 290*
Total Fat 8g
Sodium 1,162 mg
Total Carbohydrate 29g
Protein 28g

*Calories are estimated from MyFitnessPal nutrition calculator. Calories for Mashed Potato Polpetti not calculated.

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