Thanksgiving Soup

​I spent many years in the kitchen watching my grandmother cook.  She was an expert in the kitchen and honor to learn from.  Beyond all that, the stories she shared while cooking are those I will treasure forever.
 







​2 cups of left-over turkey chopped small both white and dark meet.
3 carrots sliced thin
1 onion chopped small
4 celery stalks sliced thin
1 head of escarole chopped
4 heads of garlic chopped minced
1 cup of broken spaghetti
2 32-ounce containers chicken stock
Left-over stuffing scooped 4-ounce ball then formed into a paddy
Salt, pepper, tablespoon of fresh thyme, juice of one lemon and evoo
 
In a large soup pot or Dutch oven drizzle evoo and heat.  Add carrots, onion and celery then sprinkle a tablespoon of salt and pepper.  Once they become a little translucent add the juice of one lemon.  Next, add in the garlic and escarole stirring all veggies together.  After 5 minutes, giving escarole time to wilt, add in the thyme, turkey and the stock.  Add another tablespoon of salt and pepper and bring soup to a boil then, reduce heat and simmer. In a separate pot boil water for pasta.  (Nana would add pasta in soup and boil in the soup.)
While soup is going add stuffing paddy to a 375-degree oven.  Drizzle the top with evoo and cook for 15 minutes or until the tops and sides are very crispy. 
Serve a large scoop or two of soup adding a paddy to the top….enjoy!

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