Tag Archives: Stick Celery

Turkey Day leftover Soup

After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.

Ingredients:

3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)

3 Single Clove Garlic
1 Red Onion
2 Yellow Onions

1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of  Tomato Puree

turkey-soup02

Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.

Leftover Turkey – Minimum 1 kg, but use whatever you have.

turkey-soup01

  Add Spices
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!

Let the Soup Slow Cook for 2 hours!

Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!

Waldorf Salad

The Waldorf salad is one of the most classical ingredients to a Norwegian buffet table, however it tastes delicious with any white meat like Turkey, Chicken and Pork.
The Waldorf Salad origins from the legendary Hotel Waldorf Astoria in New York.

  • 3 Apples (peel and remove the core)
  • 3 Stick Celery
  • 1/2 Pineapple (fresh or canned – I use fresh)
  • 50 grams of Walnuts (buy a 75 gram bag as you need some for decorations as well)
  • 1 ½ dl Mayonnaise
  • 3 dl whipping Cream
  • ½ Lemon
  • 200 grams Red or Blue Grapes

How to do:

  1. Cut the Apples, the Stick Celery and the Pineapple in pieces.
  2. Whip the cream and mix the whipped cream with the mayonnaise.
  3. Mix the Apples, the Stick Celery, the Pineapple and Walnuts with the cream mix.
    Add a little bit of Lemon juice for taste.

Decorate with walnuts and Blue / Red Grapes.

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