Leftovers - Better than the Original
The Thanksgiving turkey, as grand and majestic as the bronzed bird looks on a platter surrounded by sprigs of herbs, is just not my thing. I rejoice in the fact that we Americans get our turkey out of the way in November and therefore do not have to repeat the offense at Christmas like the British do. Good riddance I say! Thanksgiving is all about the sides for me. They're what I spend the most time on, while the turkey simply gets a little dry rub, some herbs, garlic, lemon in the cavity, a heavy coating of butter and into the oven it goes. Two plus hours later you have dinner.While I love eating the leftover sides for days after the holiday, the turkey does not call to me, beckoning to be made into sandwiches or reheated topped with gravy and mashed potatoes. With an abundance sitting in the fridge wrapped in foil, I knew I had to do something and that something ended up being pretty spectacular so I'm sharing it with you. There's really nothing groundbreaking here. It's turkey, noodle soup with cheddar chive buttermilk biscuits. A desperate attempt to use up every last vestige of Thanksgiving and clear the decks for Christmas.For me, the key to a vegetable broth soup is the stock and also the addition of dark leafy greens. Throw in whatever you've got languishing in your fridge because all of it mixed together in a delicious broth makes for nourishing goodness. The other key, I find, is to boil your noodles separately, not in the soup broth itself. They release too much starch into the soup and soak up the broth like a sponge leaving you with a noodle casserole not a soup. I loved this and found it to be perhaps the best way to get down the profusion of left over turkey.Turkey Noodle Soup