Last year, it seems like we ate Thanksgiving leftovers into December - we had cooked two turkeys which provided a seemingly endless supply of the bland bird. By the end of the week, I was throwing up in my mouth a little bit at the mere thought of ingesting yet more turkey (although Mr Minx's turkey tetrazzini was pretty great).
This year, we didn't take home much leftover meat from our Thanksgiving feast, but we did have an ample supply of mashed potatoes and my giblet-rich stuffing. With some home-made pork stock (left over from braising a pork shoulder the week prior) and smoked chicken-apple sausage, it made a scrumptious soup.
Thanksgiving Leftovers Soup
1/2 cup onion, sliced
1 Tablespoon olive oil
2 quarts chicken, turkey, or pork stock
2 cups mashed potatoes
2 cups dressing
Vegetables of your choice (can be leftover or frozen corn, peas, green beans, etc.)
8 - 12 oz of your favorite smoked sausage, sliced into 1/2" coins
Thanksgiving-y seasonings (dried sage, thyme, poultry seasoning)
salt and pepper
In a dutch oven or other soup-appropriate pot, heat olive oil over medium heat and add onions. Cook until they become translucent and start to brown a bit on the edges, 5-7 minutes. Add the stock. Whisk in the potatoes until incorporated into the liquid. Stir in the stuffing, vegetables, and sausage. Simmer 15 minutes until everything is hot. Season to taste with pinches of herbs plus salt and pepper.