I was planning on only having one post this week due to the Thanksgiving craziness. But after a miserable excursion outside this morning and a procrastination-induced fridge purging session, I decided to prioritize using my random leftovers and warming myself up over doing real work. The fact that I could watch The Voice while cooking only factored in slightly. Just a bit.
I have a round-up of my favorite healthy ways to use up Thanksgiving leftovers coming to you tomorrow. But in the mean time, I’m adding this Asian-y turkey noodle soup to the mix. Sure, I may have used the dregs of a rotisserie chicken from my fridge, but it’s the same concept. I also had a knob of ginger, a bunch of scallions, and some cilantro lying around that I would spoil before my return from the Thanksgiving festivities. And thus, my new favorite breakfast was born.
I’m off tomorrow to my parent’s barn to start cooking away. We’ve sadly had our hosting privileges revoked ever since my dad decided it was a good idea to erect a tent in our driveway and host the dinner there. (It wasn’t). So we’ll be trekking to my cousin Holly’s house where the food will be warm and the Thanksgiving table will be indoors.
My mom and I are still making our staples. She’ll be doing this and this, and I’ll be doing the gluten-free stuffing. I’m thinking of going with fennel and mushrooms this year. But I can’t quite decide. We’ll see what happens at the market tomorrow.
Since I spent Thanksgiving last year at my friend Kate’s in North Carolina, I’m keeping some sort of non-tradition alive by heading down south over the weekend. There will be some sky to table cooking and hopefully some ponies in store.
I hope you all have an amazing holiday. I’m so thankful for you and your continued support of all that I do on this site.
Turkey Noodle Soup with Ginger and Cilantro
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 2 medium carrots peeled and diced
- 4 scallions thinly sliced
- 2 large garlic cloves minced
- 1- inch fresh ginger peeled and minced
- 1 serrano pepper seeded and minced (optional)
- 2 quarts chicken or turkey stock
- 1 cup elbow macaroni
- 1 1/2 cups shredded turkey or chicken
- 1/4 cup chopped cilantro and/or mint leaves
- 1 tablespoon lime juice
- Sriracha for serving
In a large stock pot or Dutch oven, heat the oil. Saute the onions, carrots, and scallions over medium-high heat until soft and beginning to brown, about 8 minutes. Add the garlic, ginger, and serrano (if using). Cook for 2 minutes more, until fragrant. Carefully pour in the stock and 2 teaspoons salt. Bring to a simmer, scrapping up any brown bits from the bottom of the pan. Stir in the turkey and pasta. Rapidly simmer until the pasta is al dente (see package directions).
Remove the soup from the heat and stir in the herbs and lime juice. Taste for seasoning and serve piping hot.