I couldn't sleep last night so was watching Chopped at 3 a.m. This
was a competition among the network top chefs. They were dealing with
turkey leftovers. The one that caught my eye was a turkey soup that I
think I could live with. The chef added spicy sausage to the usual
soup fixings. Doesn't that sound like that would overcome that heavy
turkey essence that dominates turkey soup? Use whatever spicy sausage
that you like best. It would add a little bite and interest. I might
even be tempted to get one of those ultra cheap turkeys at Costco the
day after Thanksgiving to try it out.
What do you think. Some andouille, maybe, chorizo might be too heavy
because of the fat unless you used the Spanish version.
Janet US