Thanksgiving is still not over in our house. You see, when you buy a 9-pound (smallest we could find) organic, grass-fed turkey for a group of six people who don’t like turkey much, you have leftovers. Lots of leftovers. So, I preplanned. I stripped the turkey as soon as we were done, tossed the bones and skin along with some veggies and apple cider vinegar (and water, of course) into the clay pot and made a big batch of bone broth. Then I cubed up all the leftover turkey and froze it all. Yep, the whole thing. No next day sandwiches here, baby. So now, we’re having lots of cubed meat dishes, but only once a week. Today’s dish is Leftovers Minestrone. It’s made with cubed turkey (or chicken!), whatever veggies we have on hand, black beans and tomatoes. Plus lots of bone broth. Win! I get to use up two types of leftover turkey today! Enjoy.
I based leftovers minestrone on my crockpot minestrone recipe. So go there if you want a vegan version!
Leftovers Minestrone
- 4 cups bone broth or Easy Slow Cooker Vegetable Broth
- 2 cups diced, cooked meat (we used leftover turkey)
- 4 cups black beans, cooked
- 2 cups diced tomatoes
- 1 cup corn kernels, we used leftover roasted corn
- salt and pepper to taste
- 4 cups bone broth or Easy Slow Cooker Vegetable Broth
- 2 cups diced, cooked meat (we used leftover turkey)
- 4 cups black beans, cooked
- 2 cups diced tomatoes
- 1 cup corn kernels, we used leftover roasted corn
- salt and pepper to taste
- Put a bit of olive oil in the bottom of a VitaClay. Place all ingredients in the pot. Cook on STEW for 2-3 hours.
