Thanksgiving Leftover Recipes: Turkey Soup, Pumpkin Curry Soup, Leftover Salad and More!

Now that you have enjoyed your wonderful Thanksgiving feast, are you now exhausted by all the preparations and clean up of the aftermath? Are you left worried about all the Thanksgiving leftovers?

To ease your stress, we have some Thanksgiving leftover recipes that can be prepared in minutes. These quick recipes won’t comprise on taste as they are equally scrumptious.

Turkey Soup

Ingredients:

1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:

6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream

Recipe:

Heat olive oil in a pan and saute onions in it for about five minutes. Add garlic, cumin, chili powder, and oregano. Cook for a minute. Add a little water, diced tomatoes, tomato soup, bouillon cubes, salsa, shredded turkey, and parsley.

Bring it to a boil and simmer for five minutes until bouillon cubes dissolve. Add corn, sour cream, black beans, and cilantro. Simmer for 20 to 30 minutes. Serve hot with crushed tortilla chips, shredded cheese, chopped green onion, cilantro, and sour cream.

Pumpkin Curry Soup

Ingredients:

1 tablespoon vegetable oil
1 can (15 ounces) pure pumpkin puree
1 can white kidney beans, drained
1 1/2 teaspoons curry powder
1/4 teaspoon black pepper
2 teaspoons fresh garlic, minced
1 cup chopped onion
4 cups low-sodium chicken or vegetable broth
1 can (12 ounces) evaporated skim milk
Small sage leaves, for garnish

Recipe:

Heat oil in a large pot and saute some garlic in it until it gives a good aroma. Add onion to the pan and saute it as well for five minutes. Put in the curry powder and black pepper and cook for a minute.

Add the pumpkin puree, broth, and kidney beans and cook uncovered for 20 to 30 minutes over low heat. Put in the evaporated milk and heat until warmed through. Blend the soup until smooth.

Fry the sage leaves in a small amount of oil for a few seconds. Garnish soup with sage leaves.

Leftover Salad

Ingredients:

1 cup shredded cooked turkey
1/2 cup cubed cooked ham
1/2 cup sweetened dried cranberries, chopped
1 hard-boiled egg, diced
2 tablespoons chopped fresh basil leaves
1/4 cup light mayonnaise
Salt and ground black pepper to taste

Recipe:

In a mixing bowl add together the shredded turkey, ham, cranberries, diced egg, and basil. Add in the mayonnaise and mix it with the ingredients.

Season with salt and pepper.