You gorged yourself on as much turkey as possible yesterday, but there's still half a bird left in the fridge—along with cranberries, mashed potatoes, green beans, stuffing, and pumpkin pie. What to do with all those leftovers? Here's one delicious idea (pictured above)
from Neeta Lind, who reminds us that the day after Thanksgiving is also American Indian Heritage Day:
Butternut squash soup with leftover turkey
Use any squash or pumpkin. I prefer butternut squash, cut squash in half and roast until tender. Scoop flesh from shells and set aside. Sauté chopped yellow onions in olive oil, salt and pepper. The more browned, the more flavor you'll get. Add chicken or vegetable stock and the squash. Blend with a hand immersion blender. Top with turkey. I like a fresh sage chiffonade for garnish.
My proportions are something like this:
1 butternut squash
2 large onions, with just enough olive oil to prevent sticking and to brown properly
1 liter of stock
So, what are some of your favorite recipes for Thanksgiving leftovers? Share with us in comments!