Thanksgiving Leftover Recipes

Nov. 25, 2005 — -- "GMA" food editor Sara Moulton comes to the rescue with new and interesting ideas for making delicious dishes out of turkey day leftovers.

Moulton's recipes for Charred Tomato Turkey Tortilla Soup, Turkey Club Salad and Pressed Turkey Reuben are below. To print these recipes, scroll to the bottom of the page and click the "Print This Article" icon.

This is a robust turkey vegetable soup with great depth of flavor, which comes not only from its ingredients, but from the way they're cooked. The charring of the vegetables in the oven concentrates their natural sugars and adds smokiness. The thickening of the soup with a toasted tortilla, a classic Mexican technique, contributes a subtle corn flavor. Preparation-wise, this soup is a breeze. The vegetables, the tortillas and all the parts of the base are thrown into an oven together and then just pureed, bulked up with cooked turkey, and finished with lime juice. Serve with roasted vegetables and a tossed green salad.

4 servings
Hands-on time: 25 minutes
Total preparation time: 40 minutes

Ingredients:

Directions:

1. Preheat the broiler to high. Arrange the tomatoes, corn, onions, and garlic in one layer on a rimmed baking sheet and broil 4 inches from the heat, turning occasionally, until they are charred on the outside, about 10 minutes for the corn and garlic and about 18 minutes for the tomatoes and onions. Transfer the vegetables to a cutting board as they finish cooking and let them cool.