We’re expecting snow and rain — such a lovely combination — so The Coach went outside and hung the Christmas lights. Now, we look like Joe’s Bar and Grill because the lights are those big, clunky ones. Oh well. I don’t know what happened to our old icicle lights, so these will have to do. It’s freakin’ cold outside, and dreary, and blah, so I decided to make a Turkey Stoup (yes, I stole that term from Rachel Ray) for this evening.
Disenchanted’s Leftover Turkey Stoup
Dump a quart of turkey broth in your slow cooker and turn it on high. Chop up celery (left over from making stuffing), carrots, and onions. Ask Husband if he wants rice, potatoes or noodles, knowing that he will automatically pick potatoes.
Yep, he picks potatoes.
Chop up the potatoes. I used about 1 lb of organic pearl potatoes. Dump potatoes, carrots, celery, and onions in broth. Put in the leftover thyme from making the figgy potaotes. Add some rosemary because it smells good. Put in some marjoram — in my case, this was the end of my summer’s harvest. Add salt and pepper to taste.
Sort through the leftover turkey. Pick out the pieces that are good for sandwiches and set them aside. Give the dogs the nasty little bits — you know, the grizzle and the skin. Chop up the rest of the turkey and add it to the slow cooker. Add water to cover. Wait until the potatoes and carrots are soft, then make a roux and add it to the slow cooker. Wait until the broth thickens.
Eat the stoup while watching old movies, curled up under a blanket.
