I love my slow cooker.
With Thanksgiving over, I wanted to make the most of our leftovers, so I decided to make turkey soup.
I slow cooked the turkey bones for around 10 hours, let the broth chill, then removed the fat and the bones. The next day reheated the broth with the addition of onion and celery, then I roasted up some squash and sweet potato and cooked up a batch of brown rice.
I added most of our leftover turkey meat (I’m going to make fried rice with the rest of the turkey and rice tomorrow!) and ended up with a heart warming, body warming, comfort food soup.
I toasted up John some garlic bread with a leftover bun, we topped it with parmesan (I keep a bag in the freezer), and we slurped it up with some white table wine.
Perfect for a cozy night in!
This is a perfect example of a healthy, tasty and cheap meal made out of leftovers!
- Turkey Broth
- Head of Garlic
- Kabocha Squash
- 2 Sweet Potatoes
- Herbes de Provence
- Parmesan *Optional
- 1 cup Brown rice
- Make turkey stock by simmering turkey bones for 3-4 hours over medium heat or cooking on low in the crockpot for around 10 hours with onion, garlic and celery. Chill and remove fat.
- Roast squash and sweet potato in oven at 350F for 30 minutes (cubed into small pieces).
- Cook 1 cup of brown rice with 2.5 cups of water.
- Add turkey meat, brown rice, sweet potato + squash and serve when warm.
- Serve with parmesan cheese and garlic bread if you choose.