Using leftover turkey, mashed potatoes, and green bean casserole in a new way is always quite exciting!
Ingredients – 1/4 cup butter – 1/2 cup carrots chopped – 1/2 cup celery chopped – 1 medium sized onion diced (about 1 cup) – 1 cup sliced mushrooms – 3 cloves garlic minced – 1 tsp dried thyme – 1 tsp salt – 1 tsp pepper – 2 tsp onion powder – 1/4 tsp ground sage – 1/8 tsp ground nutmeg – 1/3 cup flour – 1 can cream of mushroom – 6 cups water – 2 cups milk – 2 cups mashed potatoes – 2 cups shredded or chopped cooked turkey meat – 1 cup chopped fresh green beans optional – 16 ounce canned biscuits
– Add butter to a large pot over medium-high heat and cook until melted. – Stir in the chopped carrots, celery, onion, and mushrooms. – Add the garlic and stir. Cook for 30 seconds. – Stir in the thyme, salt, pepper, onion powder, sage, and nutmeg. Mix until combined. – Whisk in the flour to combine and then let cook for another 2 minutes. – Add in your condensed soup and stir to combine. – Add in the water, milk, and mashed potatoes. Stir until the potatoes are mostly dissolved and the broth looks smooth. – Add the turkey and chopped green beans. Stir.
– Bring the soup to a boil and while the soup is heating prep the biscuits by cutting them into 8 pieces each. – Once the soup is boiling, add the biscuits to the pot. – Reduce the heat to low and then cover the pot with a lid. – Cook covered on low heat for 20 minutes. Stir halfway to prevent stuff from sticking at the bottom of the pot. – Remove lid and stir again. remove the soup from the heat. – Serve warm.