Most American homes have some leftover turkey for days after Thanksgiving, and inevitably it goes into a soup or other dish like Leftover Turkey Soup. Warming, comforting and soothing, this is quintessential comfort food.
- 2 Tablespoons unsalted butter
- 2 Cups chopped onions
- 2 Cups chopped green bell peppers
- 2 Tablespoons all-purpose flour
- 2 Cups chicken stock, in all
- scant 1/2 teaspoon Filé powder
- 2 Tablespoons poultry seasoning
- 1 1/4 Cups heavy cream
- leftover turkey, diced into cubes or shredded, any amount
- parsley, for garnish (optional)
- In a large, heavy pot over high heat melt the butter, and as soon as it sizzles add the onions and bell peppers.
- Cook, stirring occasionally, until they are soft and mushy but not yet brown, then stir in the flour.
- Cook just until the flour darkens slightly, then stir in half the stock, the filé powder (or oregano and thyme), and the poultry seasoning.
- Continue stirring occasionally, until the liquid comes to a boil, then reduce the heat to medium and simmer briskly for 10 minutes.
- Stir in the remaining stock, the cream, and the turkey, and simmer, stirring gently and occasionally, just until the turkey is heated through.
- Serve hot.
- Garnish with chopped parsley for garnish, if desired.
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