I hosted my first Thanksgiving ever last week and as a result ended up with plenty of leftovers in my fridge. My plan for this week is to take advantage of those leftovers and make some new meals with them. This first leftover recipe I made is Turkey and Potato Soup with Canadian Bacon. I just happened to have turkey Canadian bacon in my fridge after finding it in my local Whole Foods last week and it worked perfectly in this dish. The recipe calls for baking potatoes but I threw in the leftover prepared mashed potatoes I had which melted into this soup deliciously. This is a warm, creamy, hearty soup that somehow sucks me right back to my childhood. And that is a compliment.

Thanksgiving leftovers used: turkey, mashed potatoes, celery, carrots, onions, broth, sage

The ingredients:

In a saucepan, sauté onion, celery, carrot, and Canadian bacon in canola oil until soft.

Add in broth, mashed potatoes, turkey, and sage. Whisk together and bring to a boil. Reduce heat and simmer 10 minutes.

Additions: None

Omissions: None

Substitutions:

• Prepared mashed potatoes for baking potatoes

Overall Rating: Like It

Source: Cooking Light Magazine