After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.
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
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.
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!
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:
- Cut the Apples, the Stick Celery and the Pineapple in pieces.
- Whip the cream and mix the whipped cream with the mayonnaise.
- 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.