It’s the week after Thanksgiving, and your fridge is still overflowing with leftovers from the big day. You’ve had your fill of turkey sandwiches, and the side dishes seem to be replenishing themselves. What to do with all those leftovers? Here’s a creative idea – Mashed Potato and Turkey Soup – from Jimmy Bradley’s The Red Cat Cookbook.
Mashed Potato and Turkey Soup
1 Tbs. butter
2 cup leftover mashed potatoes
1 1/2 cup leftover turkey (hand-torn into strips)
1 1/2 cup chicken or turkey stock
3/4 cup milk
3/4 cup heavy cream
3/4 cup grated gruyere (about 6 oz.)
2 tsp. paprika
2 scallions, finely sliced
1. Place mashed potatoes in a large soup pot over medium heat and add milk, heavy cream, and stock (store-bought is fine). Whisk gently to incorporate but do not overwork.
2. Add turkey and season with salt, pepper, and cayenne to taste. Bring to a light boil and finish by whisking in butter.
3. To serve, put gruyere (or your favorite shreddable cheese) in the bottom of a bowl and add soup. Garnish with a dusting of paprika and scallions.
4. Eat immediately. Pass out. Repeat throughout weekend.
(Courtesy of The Daily Candy, NYC edition)