You’ll notice I haven’t specified the amount of turkey to put in. How much turkey do you have left over? Well, use it, a little or a lot—and either way your soup will be delicious! Of course I’m assuming you don’t go to some extreme, like if your family ate just about everything but the gobble, or you roasted three 25-pound turkeys and after they got to your house several of your guests said they were vegetarians! But it doesn’t make a whole lot of difference whether you use 1 or 4 cups of turkey. Garnish the soup with chopped fresh chives if you like.

4 tablespoons unsalted butter
4 cups chopped onions
4 cups chopped green bell peppers
¼ cup all-purpose flour
4 cups chicken stock, in all
¾ teaspoon filé powder (ground dried sassafras), preferred,
or ½ teaspoon dried oregano leaves and ½ teaspoon dried thyme leaves
¼ cup Chef Paul Prudhomme’s Poultry Magic®
2½ cups heavy cream
Leftover turkey, diced into ½-inch cubes

In a large, heavy pot over high heat melt the butter, and as soon as it sizzles add the onions and bell peppers. Cook, stirring occasionally, until they are soft and mushy but not yet brown, then stir in the flour. Cook just until the flour darkens slightly, then stir in 2 cups of the stock, the filé powder (or oregano and thyme), and the Poultry Magic. Cook, stirring occasionally, until the liquid comes to a boil, then reduce the heat to medium and simmer briskly for 10 minutes. Stir in the remaining stock, the cream, and the turkey, and simmer, stirring gently and occasionally, just until the turkey is heated through. Serve hot.

Copyright © 1999 by Paul Prudhomme