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1
Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot.
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2
Bring to a boil and then simmer, about 1 1/2 hours.
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3
Dice the turkey meat.
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4
Make sure the meat pieces are no larger than the size of a soupspoon.
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5
(If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator.
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6
Top with 1 or 2 ladles full of broth to keep the meat moist.)
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7
Before straining the broth, remove the large bones and carcass with tongs.
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8
Strain the broth through a sieve covered with wet cheesecloth.
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9
Discard the solids.
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10
Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer.
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11
This can be done the night before and stored in the refrigerator until the next day.
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12
In a large soup pot, heat the garlic in the olive oil over medium heat.
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13
Allow to brown slightly, about 3 minutes.
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14
Add the minced carrots, celery and onions.
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15
Sweat over medium-low heat until softened, 7 or 8 minutes.
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16
Dice the leftover Thanksgiving vegetables.
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17
Add the sage to the soup pot along with the turkey broth and the remaining bay leaf.
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18
Bring to a simmer.
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19
When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup.
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20
Bring it back up to a simmer.
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21
Finally, add the sweet potatoes to the center and gently push them down.
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22
Turn the heat off and cover.
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23
Allow to sit and steam, 5 to 7 minutes.
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24
Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
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25
Re-season the potatoes with salt and pepper.
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26
Stir in the cheese.
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27
Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold.
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28
Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet.
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29
You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
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30
To cook, dredge the patties in flour.
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31
Heat the oil in a nonstick skillet over medium-high heat.
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32
Just before frying, dredge the patties again with flour.
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33
Add the patties to the oil without crowding them (you may have to cook them in batches).
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34
Cook until the underside is golden brown, about 5 minutes.
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35
Flip and brown the other side.
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36
Remove from the skillet and drain on paper towels.
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37
Serve hot with leftover gravy.
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38
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
