Last weekend we finally did our traditional Thanksgiving Take Two. We ended up making the turkey exactly the same as the tips I mentioned from Martha Stewart’s website. The turkey turned out perfectly cooked along with all the low carb side dishes. Now with the party over we still have a ton of leftovers and there is only so many times that I can eat leftovers the same way. I plan on sharing with you some of my favorite Low Carb ways to reinvent turkey leftovers this week. Todays post is combined with tomorrow’s post since this leftover conversion takes ten hours to cook! Since it is pretty chilly outside today I chose to start by making some turkey soup. I love soup and the dark meat from a turkey is the best part of the turkey to use when making a good soup broth. My trick with making Low Carb broth for a soup is to not be afraid of using the classic Mirepoix of carrots, onions and celery. Simply leave the carrots and onions in large pieces so they can be easily removed from the broth after simmering. I am choosing to cook my broth low and slow in my slow cooker. I simply placed my turkey leftovers, onion, carrots, celery and spices in the slow cooker and set it to cook on low for ten hours. Also add tofu sliced into strips like noodles to the end result. Your kids wont know that they are not eating turkey noodle soup! Check in tomorrow for the end result.
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