Next-Day Turkey Soup with Mashed Potato Polpetti

Name: Next-Day Turkey Soup with Mashed Potato Polpetti
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 carrot, halved lengthwise, plus 1 carrot, minced; 1 stalk whole stalk celery, plus 1 stalk, minced; 2 liters chicken broth; 8 servings All-purpose flour, for dredging; 1 Tbsp chopped fresh sage; 2 cloves garlic, smashed; 8 servings Leftover gravy, for serving; 59 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 1 onion, halved, plus 1 onion, minced; 118 milliliters grated Parmesan; 8 servings Mashed Potato Polpetti (Patties), for serving, recipe following; 710 milliliters mashed potatoes; 710 milliliters leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans); 8 servings Grey salt and freshly ground black pepper; 1 turkey carcass, all meat removed; 710 milliliters dark turkey meat

You can never have too many main course recipes, so give Next-Day Turkey Soup with Mashed Potato Polpetti a try. One portion of this dish contains about 93g of protein, 35g of fat, and a total of 809 calories. This recipe serves 8. This recipe covers 47% of your daily requirements of vitamins and minerals. Head to the store and pick up gravy, potato polpetti, chicken broth, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Ingredients you will need

Chicken Broth

Celery Rib

Bay Leaves

Carrot

Whole Turkey

Onion

Equipment you will use

Pot

Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)

Ingredients you will need

Leftover Turkey

Turkey Meat

Broth

Meat

Soup

Equipment you will use

Ladle

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids.

Ingredients you will need

Broth

Equipment you will use

Cheesecloth

Sieve

Tongs

Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

Ingredients you will need

Water

Broth

Equipment you will use

Bowl

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes.

Ingredients you will need

Olive Oil

Garlic

Soup

Equipment you will use

Pot

Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.

Ingredients you will need

Carrot

Celery

Onion

Dice the leftover Thanksgiving vegetables.

Ingredients you will need

Vegetable

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 to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes.

Ingredients you will need

Brussels Sprouts

Sweet Potato

Turkey Broth

Green Beans

Turkey Meat

Bay Leaves

Sage

Soup

Equipment you will use

Pot

Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.

Ingredients you will need

Potato

Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line 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.

Ingredients you will need

Salt And Pepper

Peanut Butter

Mayonnaise

Potato

Cheese

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

To cook, dredge the patties in flour.

Ingredients you will need

All Purpose Flour

Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side.

Ingredients you will need

Cooking Oil

Remove from the skillet and drain on paper towels.

Equipment you will use

Paper Towels