Are you setting your alarm bright and early on Black Friday? After a day of shopping there is nothing like returning home to the amazing aroma of this turkey soup topped with a golden cornbread topping.
Here’s how we do it…
After your Thanksgiving dinner put the Turkey carcuss (possibly one of my least favorite words) into a pot filled with water, salt, pepper — to add flavor I usually add chicken or veggie broth. Once the remaining meat had fallen from the bones take the pot off the heat and allow it to cool. When cooled discard the bones and pour the juice with meat through a strainer over a pot. Put the Turkey juices collected in the pot in a refrigerator safe container and separate the meat out of the strainer and store in the refrigerator.
In the morning before you hit the stores, fill your Slow Cooker with the following:
Thanksgiving veggies: Carrots, Peas, Potatoes, corn, beans
1 Tablespoon fresh Thyme
Salt and Pepper to Taste
Black Friday is an exhausting day when you return home from shopping tired and hungry. This soup can be eaten straight out of the slow cooker — in a bowl, with a spoon of course (wink). However, we think it’s best when served in an oven safe mug or a baking dish (be sure to include a lot of broth) and topped with favorite leftovers: cornbread, biscuits, stuffing, or turn it into Shepard’s pie with leftover mashed potatoes. We used cornbread batter poured over the soup and baked at 350 degrees until golden brown.
Yummy… Thanksgiving in a cup (or in our case a pot) never tasted so good!