Hard to believe it’s finally here, anyone else NOT ready?!
Alrighty, I am quite literally stealing away time to write and share this post with you all today. It’s a couple of days overdue and I know I’ve gone a lot longer without posting anything at all(for that I hope you can all forgive me). I trust everyone had a wonderful Thanksgiving! We had a nice quiet and simple Thanksgiving. I did manage to post a picture on my @nok_amandagayle Instagram account of our Thanksgiving meal. We tried a different method of cooking the turkey this year. Normally my Mom stuffs the turkey with vegetables and places it all in a roasting bag. But this year I wanted to try something new…well, new for us. We spatchcocked the turkey, not as easy as I read it would be, turkeys have a decent backbone that has to be removed. Had to get my Dad in there to help me press down on either side of the breastbone! I do think though, if we ever did this again there are a couple of difference things I do. But it did have a wonderful flavor and the skin was nice and crisp(my favorite)!
We decided to keep things a bit more rustic. We served our spatchcocked turkey with country style green beans, smooshy potatoes, Mom’s homemade yeast rolls, and homemade cranberry sauce on the side for those who wanted it. The meal was quite tasty and we were all left feeling pleasantly full instead of overstuffed.
Even the bird was a beauty! Juicy and tender! The garlic herb butter added a deliciousness to it that I think I’m going to add to some other poultry recipes in the future.
There were a bunch of post holiday links for recipes on what to do with leftover turkey. I was actually hoping to get out of cooking on last Friday but the family didn’t want to eat more leftovers. So, I took a recipe I had glanced over, tweaked it, and added turkey! My Dad was impressed and wants me to make it again soon hehe!!!
Cheesy Hash Brown and Turkey Soup
1 onion, chopped
2 Tblsp butter
healthy pinch of kosher salt, for sweating the onions
3 garlic cloves, minced
32 ounces chicken broth or stock
2 cans cream of chicken and mushroom soup
1 1/2 cups chopped leftover turkey
1 30 ounce bag frozen hash brown shreds
1 pound Velveeta processed cheese, cubed
2 cups heavy cream or half n half
black pepper to taste
pinch of red pepper flakes
In a large dutch oven pot, melt butter and saute onions with salt. Cook till transparent, add in minced garlic and cook for 30 seconds covered. Pour in chicken broth, canned soups, and leftover turkey. Bring up to a boil and then add the hash brown shreds. Press them down gently and bring back up to a gentle boil for 10 minutes. Reduce temp to medium, gently stirring in cream chicken and mushroom soups, Velveeta, and cream. You don’t want to turn the shreds into mashed potatoes. Re-season with salt, pepper and a pinch of red pepper flakes. Let this simmer for 10 minutes until the Velveeta is completely incorporated. Serve with your favorite crackers or croutons, and salad.
It’s just one of those soups that’s perfect on a chilly night. It’s thick, cheesy, creamy, with a hint of spice. Which you can completely omit if you prefer. It serves about 8–10, so don’t worry if you have a lot of leftovers. It freezes and reheats up well!