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What's For Dinner? Leftover Turkey Cranberry Soup

Caitlin Huth shares a recipe perfect for your Thanksgiving leftovers.
Leftover Turkey Cranberry Soup (Serves 6)

2 tsp canola oil
1 medium onion, diced
1 large carrot, diced
1 large celery stalk, diced
1 parsnip, peeled and diced
1 medium sweet potato, peeled and diced
1 bay leaf
1 tsp dried thyme
2 cups fat-free, reduced sodium turkey or chicken broth, divided
1 apple, peeled and diced
1 cup frozen (thawed) whole cranberries
3 cups diced cooked turkey
1/2 tsp salt
1 tsp black pepper
6 pieces of whole-grain rolls

1. In a large stock pot, heat oil over medium heat.
2. Add onion. Sauté 5 minutes or until soft and translucent.
3. Add carrot, celery, parsnip, and sweet potato. Sauté 3 minutes until vegetables are lightly brown.
4. Add bay leaf, thyme, and 1 cup of stock. Bring mixture to a boil.
5. Reduce heat and simmer 10 minutes or until vegetables are nearly tender.
6. Add apples, cranberries, turkey, salt, and pepper. Cook 5 minutes or until cranberries are softened. Add additional stock as needed. Continue cooking until turkey is heated through and vegetables are tender.
7. Serve with rolls or bread.

Nutritional analysis per serving: 310 calories, 11g fat, 530mg sodium, 28g carbohydrate, 5g fiber, 26g protein






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