I had such a fun time thinking up an idea for this week’s Thanksgiving leftover #SundaySupper theme. Now don’t get me wrong, I LOVE, love day-after turkey sandwiches on thick cut bread with cold cranberry sauce and mashed potatoes. I start dreaming of it on November 1st, no joke.
In fact, every year, Joe and I do a “pre-Thanksgiving”, Thanksgiving dinner because we’re in such anticipation!We don’t make the whole schpeel, but we’ll roast a large turkey breast and do all the trimmings…stuffing and potatoes, gravy and cranberry sauce. You know, just to make sure the recipes are constantly on point. We do this every year..for almost 10 years of being together. And we never, ever get tired of it!
So with all the leftover turkey we had after our obligatory gorge extravaganza, I really wanted to spice things up. We kept all the bones and made a huge batch of turkey stock which is now happily in freezer bags. (That is a MUST with bones…keep them!)
Soup sounded perfect but I craved something spicy to knock off the impeding sniffles that were coming. This Peruvian cilantro soup did the trick! Normally made with chicken (aguadito de pollo), turkey became the perfect substitute (aguadito de cava).
The gorgeous green hue is thanks to a blend of aji amarillo paste, cilantro, parsley, onions and garlic. Blend to a deep green and add that to your soup base. Not only a bit spicy, but aguadito is full of texture with rice, potatoes, peas and corn. Really, if you have leftover veggies, throw those in too!
- 2 Tb aji amarillo
- 1 large bunch cilantro
- 1 small bunch fresh parsley
- 2 garlic cloves roughly chopped
- 1/2 white onion roughly chopped
- 1/4 cup water for thinning consistency
- 2 red yellow or orange bell peppers, chopped
- 2 carrots peeled and chopped
- 1/2 cup white rice uncooked
- 1/2 tsp cumin
- 2 Yukon gold potatoes peeled and chopped into 1 inch pieces
- 6 cups chicken or turkey stock
- 1 cup cooked turkey meat cubed or shredded
- 1 cup peas I used frozen
- 1 cup corn I used frozen
- Salt and pepper to taste
- Olive oil for drizzling
- Lime wedges for garnish
First make the paste. In a food processor or blender, add all of the paste ingredients. Blend until smooth and deep green. Set aside.
To make the soup, in a large pot, saute chopped bell pepper and carrots in olive oil until begins to soften, about 4-5 minutes.
Add uncooked rice and toss in the oil. Then add cumin and pour in cilantro paste, mixing everything together to coat the rice.
Next, add potatoes, turkey and and turkey stock and season with salt and pepper. Bring to a gentle simmer and cook for about 30 minutes, or until the potatoes and rice are tender.
When potatoes are tender, then add the frozen corn and peas, which will cook very quickly. Ladle into bowls and garnish with lime wedges.
Need some more Thanksgiving leftover inspiration, check out these recipes!
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
Join the #SundaySupper conversation on Twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.