Soups are perfect for the winter season and easy to make, according to Northern Michigan chef and epicurean expert DJ Flynn.
Utilizing leftover turkey and Thanksgiving sides — yes, even the green bean casserole and dressing — in a creamy, hearty soup that is far from the classic meal can be a nice change of pace.
"If you have whole roasted turkey and you don't make soup you are missing out," said Flynn.
Until recently, Flynn was the corporate chef for Stafford's Hospitality where he oversaw the culinary programs at Stafford’s Bay View Inn in Bay View, Stafford’s Perry Hotel in Petoskey, Stafford’s Pier Restaurant in Harbor Springs and Stafford’s Weathervane Restaurant in Charlevoix.
Thanksgiving Leftovers Chowder
Not sure what to do with all those leftovers and don’t want to eat yet another turkey sandwich? Try incorporating them into this chowder recipe from Detria Turner for The Seattle Times.
Prep time: 20 minutes
Cook time: 40 minutes
Makes: 6 servings
4 tablespoons butter
1 medium onion, chopped
1 tablespoon onion powder
1 teaspoon dried thyme
2 teaspoons rubbed sage
2 tablespoons Italian herbs
¼ cup flour
1 ½ cups chicken broth
2 cups heavy cream
5 cloves garlic, chopped
1 cup corn (leftover corn, frozen or canned — drain the corn if you use canned)
2 cups shredded or chopped leftover turkey
1 cup leftover mashed potatoes
1 cup leftover Brussels sprouts, chopped (see notes for other fun ways to use side dishes in this chowder)
In a large, heavy pot (like a Dutch oven) over medium heat, add butter, onions and seasonings.
Sauté in pan for 5 minutes. Sprinkle flour and stir with a wooden spoon. Reduce to a lower heat, occasionally stirring, and cook for an additional 5 minutes.
Add chicken broth, heavy cream, garlic, corn and turkey, bring to a boil and let boil for 8 minutes. Then turn the heat down where the soup is simmering. Cook for an additional 5 minutes.
Add mashed potatoes, stir until they are combined, add sprouts (or other leftover side dishes — see notes below).
Cook for an additional 15 minutes.
Serve, snuggle up in a warm hoodie and eat!
NOTE: Have other sides you’d like to incorporate into this chowder? Here’s how to use them.
Green bean casserole: Use 1 cup. Chop green beans so it’s easier to eat. Use ½ cup less heavy cream. The cream of mushroom in the casserole will give you some moisture.
Dressing/stuffing: Turners recommends using this as a crunchy bread-y garnish to the chowder. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and add your dressing in bite-size pieces. Cook for 15 minutes on second-from-the-bottom rack. Sprinkle over the soup at the end as you would do with croutons.
Carrots: If not already in smaller pieces, cut them accordingly. Add them before the final 15 minutes of cooking.
This article originally appeared on The Petoskey News-Review: What to do with Thanksgiving dinner leftovers?