Thanksgiving is over and there’s lots of turkey around here, especially since our first bird was a bust. It came out kind of dry but it’s not inedible. Looking at all these leftovers had me asking that age old question: What to do with the leftover Turkey? The answer: Leftover Turkey Soup with Cabbage and Wheat Berries!
Wheat Berries can be intimidating but they are actually quite friendly.
They are little kernels of whole wheat you buy in the bulk section of grocery stores. They’re VERY inexpensive, so Leftover Turkey Soup with Cabbage and Wheat Berries is a super cheap meal.
Wheat Berries take a long time to cook (about an hour on the stove top) so they’re great for the slow cooker. I have a feeling wild rice would work in this recipe as well.
Many recipes call for soaking your Wheat Berries overnight. Don’t bother! It doesn’t reduce the cooking time by much, and all you really need to do is rinse them in a colander.
This Leftover Turkey Soup with Cabbage and Wheat Berries can be cooked on High for 4 to 6 hours or low for 8 to 10 hours. In the last 30 minutes of cooking time you can add any greens you need to use up. I’m using spinach today but Kale or Mustard greens would also be good.
If you’ve read many of my other slow cooker recipes you know I don’t like to brown or saute my ingredients before putting them in the slow cooker. I’m kind of lazy that way, but for this recipe I did saute my onions and garlic on the stove. I just had a feeling this Turkey Soup with Cabbage and Wheat Berries might need a little flavor boost.
I stirred in a bag of fresh spinach just before serving. Try Kale or Mustard greens too!
What else can you do with your leftover turkey? Try my White Chicken Chili recipe but use turkey, or make Tortilla Soup using turkey instead of chicken. You could also add turkey to my Beans and Green Soup Recipe.
How about you? What is your favorite Leftover Turkey recipe?