Turkey Club Soup

Another delicious American institution is the Turkey Club. Smoked turkey, bacon, lettuce, tomato and just the right amount of mayo sandwiched between two slices of toasted bread. I think I ordered this one during my teen years more than any other and I have a few kids who order it when we dine out as, as well. As a soup it's just as yummy. Lettuce isn't all that appealing to many once cooked, so I used celery to add some color and green flavor to this and it worked really well.

Turkey Club Soup
Printable Recipe
Ready In: 30 minutes
Serves: 6

1/2 pound bacon - cooked crisp
2 Tablespoons bacon grease
2 Tablespoons flour
1/2 cup celery - finely diced
1 cup diced tomato - I like grape tomatoes for their intense flavor
1 pound smoked turkey - diced large
4 cups chicken stock
1 cup cream
salt and pepper to taste
crumbled bacon, diced tomato and toasted bread squares for garnish

Crumble bacon and set aside.
In a medium soup pot, cook bacon grease and flour together briefly.
Add celery and cook for 3 minutes. Add chicken stock and simmer for 15 minutes.
Stir in tomato and turkey - cook for another 5 minutes.
Pour in cream and stir well - add salt and pepper to taste.
Serve with crumbled bacon, diced tomato and tiny toasted bread squares on top.

Turkey Corn Chowder

Leftovers... who doesn't have them from Thanksgiving? Our favorite for leftovers from T-Day is this soup but think leftovers before you go and look for or purchase the exact ingredients. I've made this with leftover gravy thinned out instead of stock; leftover corn; leftover potatoes both mashed and whole - whatever I had on hand. I also make it from fresh ingredients from time to time. It's hard to mess this one up - it's great no matter what!

Turkey Corn Chowder
Printable Recipe

4 slices bacon - diced
1/2 cup celery - small dice
1/2cup onion - small dice
8 cups stock - turkey or chicken
1 clove garlic
2 cups peeled and diced potato - cooked or uncooked
2 cups chopped cooked turkey
1 can creamed corn (or 2 cups)
1/2 can whole kernel corn (frozen or fresh as well)
1 bay leaf
1/2 teaspoon marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

1. Saute bacon, celery, onion & garlic until translucent.
2. Add stock and potatoes - bring to a boil and reduce to a simmer until potatoes are tender.
3. Add corn, turkey, and seasonings. Simmer 20 min.
4. Add roux in a thin stream-whisking constantly.
5. Cook until thickened, remove bay leaf and serve.

First posted at Cooking with Anne - November 29, 2005