Recipe of the Week
Thanksgiving in a Bowl
December 22, 2011

(This was a recipe I came up with after Thanksgiving, but it can still apply for big holiday Christmas meals, too.)

There are certain staples that are always on my Thanksgiving table. This soup incorporates many of those items in a way that you may find surprising. After a day or two of traditional sandwiches, this soup is a welcome change and allows the turkey feast to continue for another day!

Croutons:
*2 Cups leftover "Almost Homemade Stuffing"
* ¼ Cup freshly grated parmesan cheese
*1 egg beaten

Broth:
*1 Cup dry white wine
*4 Cups turkey or chicken broth
*Zest of ½ lemon
* ¼ Cup fresh parsley sprigs
*1 Tablespoon Worcestershire sauce

Other Ingredients:
*1 celery stalk chopped
*Leftover turkey
*Leftover "Simple Roasted Carrots"
*Leftover "Smoky Collard and Mustard Greens"
*Leftover "Green Bean Casserole"
*Leftover "Mashed Potatoes"
*Cracked black pepper

Combine all of the crouton ingredients into a mixing bowl. Use your hands to thoroughly incorporate the ingredients.

Roll the stuffing mixture into one inch balls. You should get approximately 24 portions from this recipe. Line a baking sheet with parchment paper and arrange the stuffing balls in a single layer not touching if possible.

Bake at 375 degrees for 20 minutes. Turn the balls and bake for an additional 20 minutes.

Let them cool completely on a wire rack. Try not to eat all of them before the rest of the soup is finished.

To prepare the soup, combine all of the broth ingredients in a soup pot. Bring the mixture to a boil and allow it to cook for ten minutes.

Strain the broth and return it to the soup pot.

Add the celery and let it return to a boil. Continue cooking for 5 minutes. Add the turkey and let it return to a boil.

Add the roasted carrots, collard and mustard greens and green bean casserole. Let the soup return to a boil.

Add the mashed potatoes and let it return to a boil for the final time.

Remove the soup from the heat and season with cracked black pepper to taste.

Serve immediately topped with the stuffing croutons. You will be amazed at how close the taste of this soup is to the actual Thanksgiving meal.