Leftover Turkey and Farro Soup
Makes 6 to 8 servings
  • 9 cups chicken or turkey stock
  • 2 cups cooked shredded turkey
  • ¾ cup farro
  • ¼ cup chopped fresh herbs (sage, thyme, dill)
  • 2 dried bay leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 6 cups chopped collard greens
  • 3 cups chopped Balsamic Roasted Vegetables
  • Fresh herbs and bread, to serve
  1. In a large Dutch oven, place stock, turkey, farro, herbs, bay leaves, salt, black pepper, and red pepper; bring to a boil over medium-high heat. Working in batches, stir in collard greens until wilted. Reduce heat to medium, and cook until farro is tender, about 30 minutes; during last 10 minutes of cooking, add Balsamic Roasted Vegetables.
  2. Discard bay leaves before serving. Serve with additional herbs and bread, if desired.
KITCHEN TIP: To use fresh vegetables instead of roasted, in step 1, add 1¼ cups chopped acorn squash, 1¼ cups chopped parsnips, and ½ cup chopped red onion with the turkey.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/leftover-turkey-farro-soup/