kalkunsuppe ["turkey soup"]
I didn't use a recipe for this one; I just threw in what seemed to "fit," and the result was pretty good. I sautéed chopped carrots and parsnips in olive oil and butter with salt, cracked pepper, and herbes de Provence. Then I added chopped celery, leeks, red bell pepper, and mushrooms to continue sautéing before adding white wine. Then I brought in from the chilly veranda the turkey stock that I had made yesterday and skimmed off the fat before adding the flavorful stock to the simmering vegetables. As that heated through, I chopped all the dark turkey meat and most of the white and then added it to the soup. Then I added a buncha stuff: garlic cream of mushroom soup, a can of grilled chicken and noodle soup, a few packets of different seasoning mixes (meant for chicken stews and such), garlic seasoning, a dried dill seasoning mix . . . just whatever I could find in the spice cabinet that looked good. After the soup had simmered a couple hours, I stirred in chopped parsley and fresh spinach to wilt. The result was the thick, rich, full-of-flavor turkey and vegetable soup pictured above.
P.S. We have so much dressing left over from our turkey dinner that I had Susan cut some of it into slices and toast them in the oven to serve as a savory bread to go along with our meal! (That's what's on the plate in the photo.)