Yield: 8 bowls
Ingredients: 2 cup leftover mashed potatoes; 1 1/2 cup leftover turkey (hand-torn into strips); 1 1/2 cup chicken or turkey stock; 3/4 cup milk; 3/4 cup heavy cream; 1 Tablespoon butter; 3/4 cup grated gruyere (about 6 oz.); 2 teaspoons paprika; 2 scallions, finely sliced; Salt; Pepper; Cayenne

Recipe information

Yield
8 bowls

Ingredients

2 cup leftover mashed potatoes

1 1/2 cup leftover turkey (hand-torn into strips)

1 1/2 cup chicken or turkey stock

3/4 cup milk

3/4 cup heavy cream

1 Tablespoon butter

3/4 cup grated gruyere (about 6 oz.)

2 teaspoons paprika

2 scallions, finely sliced

Salt

Pepper

Cayenne

Preparation

1. Place mashed potatoes in a large soup pot over medium heat and add milk, heavy cream, and stock (store-bought is fine). Whisk gently to incorporate but do not overwork.
2. Add turkey and season with salt, pepper, and cayenne to taste. Bring to a light boil and finish by whisking in butter.
3. To serve, put gruyere (or your favorite shreddable cheese) in the bottom of a bowl and add soup. Garnish with a dusting of paprika and scallions.
4. Eat immediately. Pass out. Repeat throughout weekend.

TagsAmerican Soup/Stew Potato Root Vegetable Vegetable Poultry Thanksgiving

Recipe notes

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Mississippi Mud Cake

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.