Alright, can we talk about this holiday for a second? Not only is it one of my all time favorite holidays the day of but it just might be EVEN BETTER the next! Staying in, cozying up with your loved ones, and nothing on the agenda but watching TV and eating leftovers… And, listen, I know that leftovers are insane as is, but I wanted to create a new meal out of it all to give you even more range. This recipe was created by me a few years ago after my dear mom sent us home with a ton of  Thanksgiving leftovers (not a surprise with that generous woman). I include a lot of things from a typical Thanksgiving spread, but encourage you to include even more!

The measurements and ingredients of this recipe should be viewed as suggestions- change things where you see fit for YOU- a few scoops of corn casserole instead of plain niblets, a dash of stuffing instead of gravy, beer instead of white wine because it’s all you’ve got left from the party, some veggie that you love that isn’t already in this recipe… mushrooms, peas, zucchini, sweet potato etc.! The world is your oyster!

WHAT I USED:
1 tbs butter
1 tbs olive oil
1 leek sliced (white and light green parts)
1 yellow onion chopped
1 clove of garlic minced
1 heaping cup chopped carrots
1 heaping cup chopped celery
1 heaping cup of corn niblets (if you have corn casserole, creamed corn, or even my COTIJA CORN SALAD instead try it! I’m sure it will turn out amazing)
1/3 cup Turkey gravy (if you have it leftover!)
1 1/2 cup white wine (I used sauvignon blanc, pinot grigio will work well too. I do not suggest chardonnay)
1 tsp chopped fresh thyme (plus some for garnish)
1 tsp chopped fresh sage
2 32 oz containers of chicken stock (if you have turkey broth USE IT!!! and then invite me over to have some! haha)
1 1/2 cup leftover mashed potatoes (if you need a mashed recipe for thanksgiving click here: SIMPLE MASHED POTATOES WITH BUTTER, LEEKS, & CHIVES)
1 egg
about 7 tbs flour
salt
pepper
1 1/2 – 2 cups chopped leftover turkey
dash of cayenne (*optional)
1/8 cup fresh lemon juice
fresh chopped parsley or chives to finish

First, get a stock pot going over medium heat. Add your cooking oil (I used half butter, half olive oil). Chop your onions and leeks (if you don’t have leeks, double the onion). Add to pot with a little salt and pepper and sauté.

While your onions cook, chop your carrots and celery and add to pot, along with garlic and herbs.

Sauté veggies over medium heat for about 3 minutes and add gravy, stir well. The gravy will act as a thickener, and give you a super rich and flavorful soup. Raise heat to high and add your white wine. Let come to boil and reduce to low and simmer for about 3-4 minutes to cook out the alcohol. Pour in your stock and raise heat to medium-high.

Now it’s time for the mashed potato dumplings! These are so fun. Call me a nerd, but I really do love making these!

In a bowl add your cold mashed potatoes, egg, a generous sprinkle of salt (even if your potatoes are perfectly seasoned, the flour will throw that off), and start gradually adding in your flour. I used 7 Tbs. You may need to use more or less depending on your mashed potatoes. You want a thick paste-like consistency, leaning toward doughy.

Get your soup bubbling. Take two teaspoons and spoon about a half of a teaspoon sized ball into the boiling broth, one at a time. The dumplings should rise to the surface and begin firming up slightly. Continue making dumplings until you have an amount that satisfies you. You may not use your entire bowl of “dough” depending on how hearty you want your soup. I tend to have a few teaspoons left over… but by all means make all of them if you want!

Let your dumplings boil for about 5-7 minutes and lower the temp to medium-low. Add in your chopped turkey, cayenne (*optional), lemon juice, salt, and pepper. Stir and cook until warmed through or longer (the longer it cooks on low, the better it will taste) As you get ready to serve it, take a taste and adjust as necessary. Spoon into bowls and top with fresh chives or parsley (whatever you have left over) and a few bits of Thyme.
Serve and enjoy!

CONDENSED (well… sort of)
WHAT I USED:

1 tbs butter
1 tbs olive oil
1 leek sliced (white and light green parts)
1 yellow onion chopped
1 clove of garlic minced
1 heaping cup chopped carrots
1 heaping cup chopped celery
1 heaping cup of corn niblets (if you have corn casserole, creamed corn, or even my COTIJA CORN SALAD instead try it! I’m sure it will turn out amazing)
1/3 cup Turkey gravy (if you have it leftover!)
1 1/2 cup white wine (I used savignon blanc, pinot grigio will work well too. I do not suggest chardonnay)
1 tsp chopped fresh thyme (plus some for garnish)
1 tsp chopped fresh sage
2 32 oz containers of chicken stock (if you have turkey broth USE IT!!! and then invite me over to have some! haha)
1 1/2 cup leftover mashed potatoes (if you need a mashed recipe for thanksgiving click here: SIMPLE MASHED POTATOES WITH BUTTER, LEEKS, & CHIVES)
1 egg
about 7 tbs flour
salt
pepper
1 1/2 – 2 cups chopped leftover turkey
dash of cayenne (optional)
1/8 cup fresh lemon juice
fresh chopped parsley or chives to finish

Get a stock pot going over medium heat. Add your cooking oil (I used half butter, half olive oil). Chop your onions and leeks (if you don’t have leeks, double the onion). Add to pot with a little salt and pepper and sauté.

While your onions cook, chop your carrots and celery and add to pot, along with garlic and herbs. (trying to redeem myself in this picture with a warm smile… not sure if it’s working.)

Sauté veggies over medium heat for about 3 minutes and add gravy, stir well. The gravy will act as a thickener, and give you a super rich and flavorful soup. Raise heat to high and add your white wine. Let come to boil and reduce to low and simmer for about 3-4 minutes to cook out the alcohol. Pour in your stock and raise heat to medium-high.

In a bowl add your cold mashed potatoes, egg, a generous sprinkle of salt (even if your potatoes are perfectly seasoned, the flour will throw that off), and start gradually adding in your flour. I used 7 Tbs. You may need to use more or less depending on your mashed potatoes. You want a thick paste-like consistency, leaning toward doughy.

Get your soup bubbling. Take two teaspoons and spoon about a half of a teaspoon sized ball into the boiling broth, one at a time. The dumplings should rise to the surface and begin firming up slightly. Continue making dumplings until you have an amount that satisfies you. You may not use your entire bowl of “dough” depending on how hearty you want your soup. I tend to have a few teaspoons left over… but by all means make all of them if you want!

Let your dumplings boil for about 5-7 minutes and lower the temp to medium-low. Add in your chopped turkey, cayenne (optional), lemon juice, salt, and pepper. Stir and cook until warmed through or longer (the longer it cooks on low, the better it will taste) As you get ready to serve it, take a taste and adjust as necessary. Spoon into bowls and top with fresh chives or parsley (whatever you have left over) and a few bits of Thyme.

Serve and enjoy!