There’s nothing quite like 3-day old Thanksgiving turkey to make you swear you’ll buy a smaller bird next year. Every year I vow to get a more appropriately sized turkey for our family gathering, and every year I’m still faced with Pyrex dishes of turkey for days. Thankfully, this year I had a plan for those leftovers that had finally overstayed their welcome.
Using a recipe from the November issue of Southern Living magazine, I finished off the last of the Thanksgiving turkey and created a filling soup that was quite satisfying. The best part? It’s a simple slow cooker recipe, so once you prepare the main portion of it you can go about your day as it cooks and fills your house with hearty aromas. For our family that day consisted of buying a Christmas tree, setting up indoor decorations and outdoor lights, and doing some online gift shopping, all while keeping a nap-refusing 5-month-old entertained.
Full disclosure: I’m not always the most prepared chef. Nor am I a great one. I do what I can and make do with what I have. For this recipe I made the following adjustments….
Second full disclosure: My dumplings did not look nearly as formed or photogenic as the magazine’s recipe photo. While my dumplings were edible, I did wish that they had more substance to them. I take full credit for this blunder and chalk it up to the lack of self-rising flour; I also could have probably mixed in more flour to make the dough thicker. Next time I may simplify the process even more by skipping the dumplings and instead using egg noodles or tortellini. With all that said, the soup was tasty, easy, and one that I would definitely make again.
Eat and enjoy!