I’m a firm believer there are some lines out there that just don’t blur. Summer or winter, city or country, cats or dogs–see what I mean? Pretty clear lines there. Another clear division comes in the leftovers vs. no leftovers debate. There are some people out there who just won’t eat leftovers.
Me? I’m squarely in the leftovers camp. To me, there are few foods that don’t get better with a little extra time. The day after Thanksgiving, I’m perfectly happy with a plate of reheated leftovers or some turkey and cranberry sauce sandwiched between two slices of my pumpkin yeast bread. But I realize there are others who cringe at this thought. They can be reformed.
They key to turning leftover loathers into leftover lovers is to repurpose the ingredients. Don’t just reheat the food, use it in a completely different way with a completely different flavor profile. This soup does just that.
Thanksgiving turkey, which we’re all bound to have plenty of, gets spiced up with the help of plenty of garlic and sliced chorizo. (If you live in a place where chorizo isn’t easily available, spicy Italian sausage would be your best substitute. You’ll need to add a little extra oil.) You can make this soup really special by using the turkey carcass to make your own broth. With potatoes for body and kale for the nutrition boost we all need after an indulgent holiday, this soup is bound to convert a leftover hater or two.
Leftover Thanksgiving turkey gets a serious makeover in a soup packed with spicy chorizo, hearty potatoes, and nutritious kale.
Turkey Soup with Chorizo, Potatoes, and Kale
from Cook’s Illustrated, Soups, Stews and Chilis
1 TBSP vegetable oil
12 oz. chorizo, sliced 1/4-in thick
1 medium onion, minced
4 medium garlic cloves, minced or pressed
2 tsp. minced fresh thyme or 3/4 tsp. dried
12 c. turkey broth
1/2 c. dry white wine (optional)
1 1/2 lbs. red potatoes, cut into 1/2-in. pieces
1 bunch kale (about 1 lb.), stemmed, leaves chopped into 1-in. pieces
2 c. cooked, shredded turkey meat
up to 1 tsp. red pepper flakes
salt and freshly ground black pepper, to taste
extra virgin olive oil, for serving
1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Brown the chorizo, 3-5 minutes, then transfer to a plate.
2. Add the onions to the fat left in the pot and cook until softened, 5-7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
3. Stir in the broth, wine, if using, and potatoes and bring to a boil. Reduce to a simmer and cook until the potatoes are nearly tender, 10-15 minutes.
4. Stir in the kale and simmer until just tender, 10-15 minutes. Stir in the turkey, chorizo, and red pepper flakes and cook until just heated through, about 2 minutes. Season to taste. Drizzle individual portions with olive oil before serving.
Yield: 8-10 servings