From Thanksgiving through New Year’s we seem to have more leftovers than usual.  Fortunately, the hubby doesn’t mind eating things the second time around so most everything disappears.

When it gets down to a little of this and a little of that, I find that the best thing to do is throw it all in a pot for soup.  That’s just what happened when a few carrots, a potato, green beans and the slivers left from the Thanksgiving turkey were all that were left in the refrigerator.  

I threw everything in a pot with some organic chicken broth diluted with 2 cups of water.  A bit of poultry seasoning, sage, salt and pepper were added and the mixture bubbled away until the veggies were tender.

As the soup was cooking, I opened the refrigerator for some salad fixings and spied what was left of the cornbread dressing.  It was just a dab, and just as I was about to throw it out, I thought why not put it in the soup.

Two things happened.  The dressing thickened the soup to a perfect texture and took the soup from good to very, very good.  It just goes to show there is no end to what you can do with leftovers!

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6 thoughts on “Making the Most of Leftovers

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