This savory soup makes good use of turkey leftovers. From Joy of Cooking: 75th Anniversary edition.
Makes about 9 cups
*Note: This soup will be more flavorful if you make a stock with the turkey carcass and use that stock here. See our post on pressure-cooker chicken stock—the same rules apply. If you’re tired of cooking, which is probably the case after Thanksgiving, feel free to use store-bought chicken stock.
Heat in a soup pot over medium-low heat:
3 tablespoons vegetable oil
Add and cook, stirring until tender but not browned, 5 to 10 minutes:
1 medium onion, diced
1 medium green or red bell pepper, cored, seeded, and diced
(1/2 cup diced chorizo or ham)
1 Scotch bonnet pepper or 2 jalapeño peppers, seeded and diced (leave the seeds in if you like more heat)
6 garlic cloves, minced
6 cups turkey or chicken stock
One 14 1/2-ounce can diced tomatoes, drained
1/2 cup long-grain white rice
(2 teaspoons ground annatto seeds or smoked paprika)
Bring to a boil, reduce the heat, and simmer until the rice is cooked, about 20 to 25 minutes. Stir in:
Leftover shredded cooked turkey (as much or as little as you like)
1 cup fresh or thawed frozen peas
1/2 cup chopped cilantro
1/2 cup sliced green olives
Salt to taste
Simmer gently 2 to 3 minutes, or until the turkey is heated through.