It’s the day after Thanksgiving which means it’s time to decorate for Christmas! At least that’s what we do in our house. Before we got married my husband was a strict December 1st purist, meaning he wouldn’t do anything Christmassy until December 1st. But when I was growing up we always started decorating for Christmas the day after Thanksgiving. In fact, I remember waking up on Thanksgiving morning to my dad cranking up the Christmas tunes and my mom always set the table for Thanksgiving dinner with her Christmas dishes. So I suppose the Christmas festivities started on Thanksgiving day, but the tree trimming and hall decking didn’t start until the next day. Ya, we are big into Christmas in my family.
So when my husband and I got married I had to convince him that Christmas officially starts after Thanksgiving, not December 1st. It wasn’t too difficult of a job since he loves Christmas too fortunately. And now we bust out the Christmas lights and decorate our tree the day after Thanksgiving. I would say we start watching Christmas movies at this time too, but to be honest that usually happens around Halloween (I told you I was obsessed, didn’t I?).
But even though I’m totally gearing up for Christmas over here, doesn’t mean I’m quite ready to let go of Thanksgiving. We’ve still got all sorts of leftovers to enjoy! The problem in our house is that my husband doesn’t really like leftovers. He will maybe eat them once and then he’s over it. So I’m always trying to come up with new ways to use leftovers so we aren’t eating the exact same thing for several meals in a row.
And my VERY favorite way to use up leftover Thanksgiving turkey is in my Chicken Pot Pie Soup recipe, except with turkey instead of chicken obviously. And even if you don’t feel like cooking after whipping up a big delicious meal yesterday, this soup is incredibly easy to throw together. Just saute some onion and celery (hopefully you’ve got some leftover from making stuffing), throw in your frozen veggies, some coconut milk and your leftover turkey, and you’re good to go.
- 2 Tbs butter (or ghee or coconut oil)
- 1 onion, diced
- 3-4 cups frozen veggies (mine had peas, carrots, and green beans)
- 2 celery stalks, diced
- 2-3 Tbs arrowroot flour (depending on how thick you want it)
- 2½ cups turkey or chicken broth, divided (save your turkey carcass and make your own)
- 1 can coconut milk
- 1 tsp salt
- 2 tsp thyme
- 2 tsp savory (parsley works too)
- ½ tsp sage
- 3 cups leftover turkey, shredded
- Melt fat in a large pot over medium heat
- Add onion and cook until translucent, about five minutes
- Add celery and frozen veggies and cook for 3-5 minutes
- In a small bowl mix arrowroot flour with ½ cup cold turkey broth until combined
- Pour arrowroot mixture over veggies and stir until combined
- Add coconut milk and remaining 2 cups broth
- Bring to a boil, reduce heat to med low and simmer until it thickens, about 10 minutes
- Add salt and spices, adding more to taste
- Add shredded turkey and simmer for additional 10 minutes
When do you start decorating for Christmas? Do you start right after Thanksgiving or do you wait until December?
In vibrant health,