This quick recipe comes from our storekeeper Erin, and is a great way to use up those leftovers after you’ve made a big turkey dinner.*
Start by pulling or chopping your leftover turkey into bite-sized chunks. Combine chopped carrots, celery, and onions in a saucepan with two cups of water and any leftover gravy and drippings. When the vegetables begin to soften, add the turkey. You can also put in some mushrooms, peas, or even leftover corn or green beans at this point. When the soup begins to simmer add a package of your favorite egg noodles and cook until tender. (Tip: Omit noodles or use rice noodles for a gluten-free version.) Remove from heat, stir in a little nutmeg, and serve.
*The number of servings depends on how many leftovers you have!
