Ingredients
1 tablespoon olive oil
1 ½ cups chopped yellow onion
4 cups unsalted chicken broth
2 cups leftover gravy (see Tip)
4 cups leftover roasted vegetables, cut into bite-size pieces
3 cups shredded cooked turkey
2 tablespoons chopped fresh flat-leaf parsley
¼ teaspoon salt
¼ teaspoon ground pepper
Directions
Heat oil in a large, heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and starting to turn brown, about 6 minutes. Add broth and gravy; let the mixture come to a boil, stirring occasionally. Stir in leftover vegetables and turkey; cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in parsley, salt and pepper.
Our Tip
If you don't have any leftover gravy: Cook 1/4 cup all-purpose flour and 1/4 cup unsalted butter in a saucepan over medium-high heat, stirring constantly, for 1 minute. Gradually whisk in 2 cups unsalted chicken broth. Cook, stirring occasionally, until thickened, about 2 minutes. Stir in 2 teaspoons each chopped fresh sage and chopped fresh thyme and 1/4 teaspoon each salt and ground pepper.
Nutrition Facts (per serving)
Calories: 428
Fat:16g
Carbs: 28g
Protein: 39g
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