Turkey Potpie Soup and Thanksgiving Alternatives
Unfortunately with COVID-19 numbers skyrocketing, we all need to get creative this year on how we celebrate Thanksgiving safely. Our plan is to share a meal and give thanks outdoors at our parents’ home with the fireplace crackling and heaters running. Trying to keep a traditional turkey dinner warm outside and served COVID-safe, however, proved just too difficult. So, instead, we are having turkey soup (that can be kept warm in a slow cooker). And, because nobody wants to miss out on Thanksgiving leftovers, we are picking up ready-made Thanksgiving dinner from Delille Cellars that we can take home with us to enjoy the following day.
Last year, the Seattle Times posted the below recipe for Turkey Potpie Soup as a way to use leftover turkey after Thanksgiving. We made it and loved it! This year, instead of using leftover turkey, I picked up a frozen turkey breast at the grocery store and made it the night before preparing the soup. Do NOT skip the fried onions and pie crust crisps – the soup isn’t the same without them!
Turkey Potpie Soup
Makes: 8 one-cup servings / Preparation time: 15 min. / Total time: 1 hour
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 carrots, peeled, diced
- 2 celery stalks, diced
- 1 small onion, peeled, diced
- 2 tablespoons all-purpose flour
- 6 cups fat-free, less-sodium chicken or turkey broth
- 1 cup low-fat milk
- 1 medium to large russet potato, peeled, diced small
- 2 cups shredded, cubed or bits and pieces of cooked turkey
- 1 teaspoon poultry seasoning
- ½ packet (0.87-ounce) turkey gravy mix
- 1 cup frozen peas
- Salt and pepper to taste
- 1 package refrigerated pie crust (for serving)
- French-fried onions (for serving)
DIRECTIONS
- In a soup pot, heat the butter and olive oil over medium heat. Add the carrots, celery and onion and sauté about 5 minutes. Sprinkle with the flour. Stir in the broth and milk and heat to just a boil. Stir in the potato, leftover turkey, poultry seasoning and turkey gravy mix. Reduce heat, cover slightly and simmer about 30 minutes.
- While the soup simmers, if desired, make pie crust crisps for serving by cutting ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchment-lined baking sheet. Bake at 350 degrees until browned, about 12-15 minutes. Remove from oven and cool.
- To finish the soup, stir in the peas and simmer another 5 minutes. Season with salt and pepper. Serve topped with french-fried onions and pie crust crisps.
Recipe Credit: Susan Selasky for the Free Press Test Kitchen. Available here.
Looking for other Thanksgiving soup ideas? This recipe from Foodess for Turkey Stew with Mashed Potato Dumplings also sounds delicious. Or not feeling like soup? Instead you could try our COVID-friendly mini pot pies and swap out the chicken for cooked turkey. Turkey pot pie topped with stuffing – yes please! Recipe available here.
Maybe you do not feel like cooking this year? Or, like us, you do not want to miss out on traditional Thanksgiving leftovers? Below are some ideas of where you can order Thanksgiving takeout dinner because who doesn’t relish the idea of someone else roasting the turkey for you!
- DeLille Cellars (must order by 5pm on 11/20 and comes with Delille Cellars wine, need I say more!)
- Lisa Dupar Catering’s Turkey A-Go-Go (must order by noon on 11/19)
- Metropolitan Market (must order by 11/23)
- Pasta & Co. (must order by 11/22)
- Barking Frog’s Thanksgiving Frog Box (must order by 5pm on 11/20 and comes with Quilceda Creek CVR Red Blend!!!)
- Renee Erickson’s Thanksgiving Meal Kit
- John Howie is offering Thanksgiving dinner at Seastar, John Howie Steak, and Beardslee Public House (every Thanksgiving meal purchased will support family meals for Hopelink and Northshore Senior Center!)
- Chef Edouardo Jordon is offering Thanksgiving takeout dinner through his three Seattle restaurants – Salare, JuneBaby, and Lucinda’s Grain Bar – preorder by Monday, November 16 for a complimentary bottle of wine or by Monday, November 23 at noon. Jordan also teamed up with Blue Apron for another alternative for a stress-free Thanksgiving meal available here.
- The Lakehouse (must order by 11/23)
- Metropolitan Grill (must order by 11/22)
- The Shambles (Call in your preorder today (206-659-0074)).
- Hearth at the Heathman (must order by 11/24)
We wish everyone a safe 2020 Thanksgiving! What creative ideas are you employing this year for a festive yet safe Thanksgiving holiday? We would love to hear!
