Recipe courtesy of Wendy Perry
Looking for a way to enjoy your leftover turkey after the Thanksgiving feast is over? Below is a recipe provided by blogger Wendy Perry using leftover turkey, George’s BBQ sauce and pork skins.
“This soup takes about five minutes to put together and is perfect for lazy family time,” Perry said. “Whether it be watching football, post-shopping, or just lounging.” Perry suggest enjoying the soup with crispy pork skins, a pan of cornbread or toasted leftover dressing. “This recipe is made with NC’s own George’s BBQ Sauce,” Perry said, “but you can substitute your own favorite BBQ sauce to “blush” your soup.”
- 1 15-ounce can white beans (navy, northern, etc.), drained
- 1 14-ounce can creamed corn
- 1 11-ounce can Mexican corn, undrained
- ¾ cup George’s Original BBQ or Hot Sauce
- ½ cup George’s Special Sauce
- about 3 cups turkey or chicken broth
- about 4 cups shredded turkey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon poultry seasoning
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- salt to your taste
- 1 8-ounce package cream cheese
- 4 cups grated cheddar cheese
- freshly chopped cilantro
- pork skins, cornbread or sliced toasted dressing (optional)
Throw all ingredients through salt into crock pot. Heat on high until nice and hot, or if you’ll be out and about a while, just turn on low. About 20-30 minutes before eating, stir in cheeses and melt. Ladle into mugs or bowls and scatter with cilantro. Serve with skins, cornbread or dressing.
If you want to serve this as a dip, leave out the broth to make it thicker. Add in small amounts until desired thickness. Then scoop with skins or chips. For more recipes by Wendy, check out her blog wendyshomeeconomics.com.