In a large pot, heat the olive oil over medium high heat.

Leftover turkey and gravy soup. Remove from heat and set aside. In the same hot pan, melt 4 tbsp unsalted butter, then whisk in 3 tbsp flour, whisking constantly until roux is. Load everything into the instant pot inner pot, stir and place the lid on.

Whisk together or blend the half and half. Remove the carcass and everything else from the soup using tongs or a slotted spoon, set the carrots aside. If you leave the onions too raw before adding liquids, their raw taste will linger even in the finished soup!

Use a hand blender to make smooth or alternatively you can keep as a chunky soup. Add the onion and garlic, and cook until translucent and soft, about 3 minutes. Season with salt and pepper.

Add the water and broth to the pot. Jennings makes hers from chunks of leftover turkey meat, the drippings and vegetables at the bottom of the roasting pan, chicken wings, shrimp, collard greens and a turkey bone or two to make. Web allrecipes magazine recipe creator camilla362 says, an authentic rural mexican dish usually prepared with pork, pozole is traditionally eaten at new year's.

Bring the water to a boil in a large pot. Bring to a boil and cook for about 10 minutes. Web it is as simple as simmering the turkey bones in a large pot of water with celery, onion, carrot, and some seasonings.

Next, pat the edges of the pastry to seal it, and then bake until golden brown. Web ingredients 1 cup minute® white rice 2 tbsp butter 2 carrots, diced 2 ribs celery, diced 1 onion, diced 3 cloves garlic, minced 1/2 tsp ground sage 1/2 tsp salt 1/2 tsp black pepper 4 cups turkey or chicken broth 2 bay leaves 1 1/2 cups chopped turkey 1 cup turkey gravy 1/2 cup frozen peas baguette. Web creamy leftover turkey soup with potatoes and corn is a rich and hearty chowder that transforms thanksgiving leftovers into a delicious masterpiece.