This is a great way to use all those Thanksgiving leftovers. It is quick, easy and delicious. To make it richer, add ¼ cup heavy cream when you add the turkey and kale. Recipe from Got To Be NC.

Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Turkey, Kale, Potatoes, Onion, Carrot

INGREDIENTS

Leftover turkey, chopped or shredded

32 oz. vegetable stock

3 cups water

1 small bunch of kale, chopped

3 russet potatoes, peeled and diced

1 small onion, diced

1 large carrot, sliced

1 bay leaf

½ tsp. sage

¼ tsp. celery salt

Stuffing, (make or use your leftovers) toasted like croutons

Cranberry sauce, optional for garnish

DIRECTIONS

If you don’t have leftover turkey, brown three turkey cutlets that have been seasoned with salt and pepper over medium-high heat using 2 Tablespoons of EVOO for 30 minutes. Let rest for 15 minutes before cutting into cubes.

Optional: Remove turkey cutlets and add ½ cup water or dry white wine to deglaze the pan. Scraping the bottom to get the brown seasoned pieces and reduce liquid by half. Add this to the pot at the beginning of the recipe.

Combine vegetable stock, water, salt and pepper to taste, bay leaf, sage and celery salt and bring to a boil.

Add potatoes, carrots and onion and boil for 15 minutes.

Then add the turkey and kale and heat throughout.

Garnish with toasted stuffing and cranberry sauce.

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