IE 11 is not supported. For an optimal experience visit our site on another browser.

Stuck with Thanksgiving leftovers? Make turkey soup, Southwestern shepherd's pie and more

Is your fridge packed with leftover turkey, potatoes and vegetables galore? Tired of just eating them as is? Turn those classic holiday dishes into brand new meals that are simple and delicious! Here, chef and author Sara Moulton is sharing her recipes for turkey soup with escarole and Parmesan stuffing dumplings and skillet Southwestern shepherd's pie. Turkey Soup with Escarole, and Parmesan St

Is your fridge packed with leftover turkey, potatoes and vegetables galore? Tired of just eating them as is? Turn those classic holiday dishes into brand new meals that are simple and delicious! Here, chef and author Sara Moulton is sharing her recipes for turkey soup with escarole and Parmesan stuffing dumplings and skillet Southwestern shepherd's pie. 

Turkey Soup with Escarole, and Parmesan Stuffing Dumplings

Courtesy of: Sara Moulton 

Serves 6

  • 1 1/2 cups stuffing
  • 1 1/2 to 2 cups fresh white bread crumbs
  • 3 large eggs, lightly beaten
  • 1 1/2 ounces freshly grated Parmigiano-Reggianno, plus additional for sprinkling
  • 1 teaspoon hot red pepper flakes (optional)
  • 5 cups turkey or chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 6 cups packed chopped escarole (about ¾ pound)
  • 2 cups chopped cooked turkey
  • 1 tablespoons fresh lemon juice

Combine the stuffing, 1 1/2 cups of the breadcrumbs, eggs, Parmigiano-Reggiano, and red pepper flakes in a large bowL. If the mixture appears too soft to roll, add the additional 1/2 cup bread crumbs. Roll ithe mixture into balls about the size of a walnut (you should get about 18).

In a large wide saucepan heat the oil over medium high heat until hot. Reduce the heat to medium low, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring for 1 minute. Add the escarole, cover and cook, until completely wilted, about 5 to 7 minutes. Add salt and pepper to taste and transfer the escarole to a bowl.

Add the turkey stock and 2 cups water to the saucepan and bring the liquid just to a boil. Add the dumplings and simmer, covered, turning them over occasionally, for 15 minutes.

When the dumplings are cooked, add the escarole and turkey to the sauce pan and cook just until heated though. Add the lemon juice and salt and pepper to taste. Ladle into soup bowls and garnish with a sprinkle of the additional Parmigiano-Reggiano. 

Skillet Southwestern Shepherd's Pie

Courtesy of: Sara Moulton 

Serves 8

  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano (preferably Mexican oregano)
  • 2 1/2 cups turkey gravy
  • One 4.5 oz can chopped green chiles (about 2/3 cup) - do not drain them
  • 1 tablespoon minced chipotle in adobo plus 1 tablespoon adobo sauce
  • 3 cups chopped or shredded leftover turkey
  • 1 1/2 cups defrosted frozen corn
  • 4 cups sweet potato puree
  • 5 ounces coarsely grated sharp cheddar
  • 2 cups crushed tortilla chips
  • Chopped fresh cilantro for garnish, optional

Preheat the oven to 350 F.

In a large ovenproof skillet heat the oil over medium high heat until hot. Reduce the heat to medium low, add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, cumin and oregano and cook, stirring, 1 minute.

Stir in the gravy, green chiles, chipotle and adobo sauce, turkey and corn and cook, stirring until hot. Remove from the stove and drop the sweet potato puree by spoonfuls on top of the filling, smoothing it out with a spatula so that it completely covers the filling.

Sprinkle first the cheese and then the tortilla chips evenly on top of the filling and bake the pie on the middle shelf of the oven for 20 to 30 minutes or until bubbling around the edges. Remove the skillet from the oven, preheat the broiler and brown the pie on the top shelf of the oven, about 4 inches from the heat, until golden. Serve right away, sprinkling each portion with some of the cilantro, if desired. 


Find more ideas for your Thanksgiving leftovers: