Body Preservation: Roasted Turkey, Sausage, Kale & Broccoli Soup (from leftovers … sorta.)

I can’t decide if posting this recipe now is good timing or bad.

This soup could be considered a good use for leftover turkey, but there’s a catch. We all know what the traditional holiday meal looks like, and this recipe requires you to reserve the turkey’s pan drippings for soup stock. I fear many folks will be unwilling to forego gravy for Thanksgiving (or Christmas) dinner.

I’m going to post the recipe now anyway, because November is a fine time to buy turkeys on sale to stash away for future use, when gravy is less crucial. (A frozen bird will keep for 2-3 years in a good freezer, though cooking it within seven months is recommended.)

turkey sausage kale broccoli soup, perfect

Because our family loves this soup so much, we roast turkeys willy-nilly, all through the year. (Whenever turkey goes on sale, in any cool month, even on a rainy July weekend.)

On Roasting Night, we eat a version of a traditional turkey meal, sans gravy. Often, I’ll make a flavorful stuffing (baked separately from the turkey) and candied yams, which makes us miss the mashed potatoes less.

Even after feasting on Roasting Night, and setting aside a generous portion of leftover turkey for use in the soup, plenty of  meat remains for sandwiches and turkey salad. One turkey will feed us for a week, if we wedge a pizza or some take-out Chinese into our meal plan.

NOTE: If you’re desperate to use up leftover turkey, but didn’t save the turkey stock, you could make this soup entirely with homemade or purchased chicken stock but, I promise you, it will not be as gloriously delicious as it can be when you use the pan juices from a turkey. (It’s all about the collagen and gelatin from the bones, I suspect. It gives the soup its surprisingly luxurious mouth-feel.) I’ve made the same recipe with a chicken, and it’s not as rich – I think chickens give up less succulent juice. (It’s still darn tasty though.)

Roasted Turkey, Sausage, Kale and Broccoli Soup

DAY BEFORE

1) At least a day before the soup will be made, roast a turkey.

I don’t use a rack or anything special, just a heavy  10X13 steel baking pan. (It might be the bottom of a broiler pan.) I remove any plastic braces and pop-up timers. I rub some olive oil into the bird’s skin then sprinkle liberally with salt and fresh ground pepper. Then I bake according to the package instructions. That’s it.

2) When the turkey is cooked, remove bird to a platter and contemplate the luscious juices left behind.

3) Strain the drippings into a kettle or other wide mouth metal or glass container and refrigerate.

4) After enjoying whatever meal you have planned for night one, remove all good turkey meat from the carcass and refrigerate.

SOUP DAY

You will need:

  • 1 to 1.5 pounds of good Italian sausage, ground. (We prefer spicy. The better the sausage, the better the soup.)
  • about 2 -3 cups chopped cooked turkey (Both white and dark meat.)
  • reserved turkey juices, defatted (See below.)
  • 1/2 bag broccoli  shreds / slaw* (Found near the pre-packaged salads and vegetables at the super market. See below.)
  • 4 – 6 leaves kale (Depending your affinity for kale and the size of the leaves in your bunch.)
  • 1 32 oz. box chicken or turkey broth (Here’s the brand I use.)
  • cream, for serving (Two to three teaspoons per serving.)

NUTRITION NOTES: This is a low carb recipe. Kale, broccoli, and turkey are all superfoods.

* Use up the leftover broccoli shreds / slaw by mixing it with a simple dressing of mayo, salt and pepper. This slaw can top cold turkey in a sandwich to add crunch.

Directions:

1) Brown sausage over medium to medium high heat in a heavy stock pot. (If the sausage is lean, use a tablespoon or so of olive oil to prevent sticking.)

2) While sausage is cooking, scrape fat layer off reserved turkey juices. (Discard fat unless you know something good to do with schmaltz.)

3) When sausage is cooked through, add defatted stock to pot. It will be like Jello, but will melt quickly.

4) Chop leftover turkey and add to pot.

5) Add supplementary chicken broth.

6) Add half a package of broccoli shreds / slaw to pot.

7) Remove and discard kale stems, then chop kale into bite-sized pieces.

8) Add kale to pot.

soup with vegetables

9) Taste.

It is possible that you could add some salt or pepper, but this soup seasons itself because of the sausage. If, after all ingredients have been combined, the broth is very rich, you may add a cup or two of water – just to stretch the soup.

The soup is done as soon as the broccoli shreds are tender to the tooth. It does not not need to simmer on the back of the stove, though doing so won’t hurt it.

The soup is good as as, but adding a couple of teaspoons of cream to the bowl takes it over the top. Do not add the cream into the pot of soup. If you do, the cream may curdle upon reheating.

Click here for simplified, printable recipe.

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Primary recipe category: Getting away with it.

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For more posts about living a paranormal lifestyle, visit the Body Preservation homepage.

body preservation


‘NetNet: horror movies, a blog toy, LOLs, soup, bats and nudity.

A short NetNet, this week folks. Apparently League of Legends has an exciting new update that The Boy must play as much as possible. And The Ogre is telling me we have to grocery shop, go to the gym and do laundry. Sigh. I might add a few more links later tonight. In the meantime:

LISTEN TO THE MONSTER MEN DISCUSS RECENT HORROR FILMS

I love to hear these two talk about movies. As usual, I watched the show with a pen in hand and a browser window open. Here’s a list of the movies mentioned, and their availability right now.

R = Redbox | N = Netflix Streaming | D = Netflix Disc

The Fourth Kind (N) – The Purge (RD) – Dark Skies (RD) – Paranormal Activity 3 & 4 (NR) – Insidious (D) – The Bay (RN) – Absence (N) – Sinister (RD) –  You’re Next (R) – The Lords of Salem (RD) – The Devil’s Rejects (D) – Kiss of the Damned (N) – The Conjuring (RD)

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 … SPEAKING OF THE CONJURING

If you’re just now seeing it for the first time, please consider responding to my poll: When would you get the hell out of the houe in The Conjuring? If you answered the question back when it was in the theaters, you might be interested to see what the consensus is so far.

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PLAY WITH A NEW (FREE) BLOG TOY

Matthew Alan Bennett brings to us this fun-looking presentation creation software. This is his sample doodle:

I haven’t had a chance to play with it, but you know I will. If you want to give it a go, visit powtune.com.

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HAVE A GRIN / SNICKER / CHUCKLE

Have you popped over to my cheeseburger collection, ParanormalLOLs lately? I add new funnies whenever they come through my feeds, and this was a particularly good week.

chupa

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MAKE SOME SOUP THIS WEEKEND

I swear November weekends cry out for a big pot of soup or stew. On Sunday, I’ll be posting a recipe for my all-time favorite soup, (which I made last weekend, so I could photograph the process.) Unless you want to do step one of MY recipe (roast a turkey) tonight, however, you may want to join me in trying Minnesota Wild Rice soup this weekend.

wild rice soup

I found this recipe over at Debra DeLong‘s website. We got into a lengthy comment discussion about the “Minnesota-ness” of wild rice … because she’s in Ohio and I’m in Minnesota. (She even wrote a follow up post about it.)

At Romancing the Bee, Debra usually posts recipes involving honey. Because she keeps bees. Because she’s cool like that.

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LOOK AT ADORABLE PICTURES OF BATS

This week, Deborah DeLong ALSO reblogged a piece from Buzzfeed, This is Why We Should Love Bats. It has 20+ pics of bats being awesome. Like these:

(I don’t usually share reblogs here at NetNet, but I made an exception for the bats. Because they are bats.)

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CONSIDER NUDE MODELING

Madeleine Swann had a piece published over at Who Are We Now this week. After reading it, I’m contemplating breaking some personal boundaries. Read: A Life Model’s View.

BTW, I think the navigation page for Who Are We Now is cool. Here’s a screen shot, but it’s clickable at the site. So simple. So elegant.

who are we now

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[The late night additions follow.]

START PLANNING YOUR OLD AGE

A woman named Monica Lerena stopped by the blog and liked something or other. As is my usual practice, I popped over to her place to show my appreciation. ‘Turns out, she just started her blog, Postcards From the Gutter. While poking around, I was led to this video. I’ve recently picked up my knitting practice again, so it caught my eye.

“‘Kaffeslabberas’ is a knitting club in the Copenhagen neighborhood of Amager. It’s members are female pensioners … This project partners up these ladies with Danish artists and designers, with the intent of creating a connection across generations, through the strengths of craftmanship, diversity and experience.”

I want to be one of these ladies in about 40 years. (Yes, I checked my math. Life is long, if you’re lucky.)

Is it just me, or are Scandinavians fascinating? So familiar and alien at the same time. (Says the Minnesotan, who is 3/4 Norwegian.)

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PREPARE FOR POST-THANKSGIVING-DINNER TORPOR

Juliette, over at Vampire Maman, has come up with an excellent set of suggestions for Thanksgiving movie viewing. Check out: Having Guests for Dinner? Thanksgiving Day Movies with a Bite!

to serve man

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There is no way I’m going to capture every great thing that happens in my personal web, let alone on the wider internet. The posts I feature here just happened to catch my eye. They resonated with me and whatever is going on in my life right now. And they are worth sharing.

‘NetNet

#NetNet

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Friday Night Picture Show: October Twilight Walk

 

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Friday Night Picture Show

#FNPS

Video is also accessible in the Body Preservation section of The Paranormalist.

body preservation