It's been two days since Thanksgiving and if you haven't already dove fork first into some cold pie or turned all the leftover mashed potatoes into a waffle and turkey sandwich, there's another alternative for the remaining dishes.
Chef Jesse Schenker joined "Good Morning America" on Saturday to share his spin on what to do with additional leftovers now that it's soup season.
Ingredients
2 cups shredded turkey breast
1 cup shredded turkey leg
2 cups gravy
1 cup stuffing
1 cup shredded kale
2 cups parmesan
1 1/2 quart chicken stock
2 cloves minced garlic
1 large carrot, diced
1/2 large onion, diced
2 celery stalks, diced
4 strips of bacon, diced
1 tablespoon of thyme leaves
1 bunch parsley, chopped
Salt and pepper to taste
2 tablespoon olive oil
Directions
Render bacon in large stock pot, then add garlic, carrot, celery and onion. Cook for 3-5 minutes on low heat.
Next, add kale, stuffing, all of the turkey and cook for an additional 3 minutes.
Add thyme, chicken stock, gravy and season with salt and pepper.
Simmer on low for 15-20 minutes and add parmesan, the parsley and cook for an additional 5 minutes.
Taste and season again with salt and pepper. Turn off heat, add olive oil and serve.
Chef's tips:
Rendering the bacon adds a bit of smoky flavor and richness, as well as more flavor to the soup.
Adding more fresh vegetables balances out the richness with sweetness and give the soup texture.
Stuffing is a perfect way to add viscosity and thicken the soup without blending or adding milk or cream.
