How To Use Turkey Leftovers From Thanksgiving! | Chef Jean-Pierre
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- Опубліковано 23 лис 2023
- Hello There Friends! After Thanksgiving, there's often leftover turkey, and this Cream of Turkey Soup recipe is the perfect way to put those leftovers to delicious use. This soup is creamy, hearty, and full of flavor, making it an ideal comfort food for a chilly evening. We'll also top it with a golden puff pastry lid to take it to the next level of indulgence. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/turkey-rec...
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Bruno Albouze Puff Pastry: • Classic Puff Pastry - ...
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Is there anyone on UA-cam with more personality than this sweet man?
NO! There is NOT!!
"...and butter heheheheheh" I'm officially calling that the "Butter Chuckle" and I plan on borrowing that and using it around the home!
as a regular subscriber, I never grow tired of the reminders about onyo being number first, how to zest citrus, how to get rid of water from mushrooms, how milk protein separates from butter, etc... keep reminding me so I never forget
WOW! WOW! WOW!! I made your Maple glazed turkey, garlic mashed potatoes, gravy and stuffing yesterday. Let me tell you, I got RAVE reviews from my hubby. He said everything was absolutely amazing. I told him that I would let you know. 😍The turkey was not dry, and I followed your instruction to a "T" with everything. I'm making this soup this afternoon. Have to get my "mise en place" ready. Thank you so much for all your hard work. You are truly amazing!
I think I want to try the maple glazed turkey on Christmas. Thanks for letting us know how great it was.
I almost forgot. I also made the cranberry sauce. It was wonderful!
@@loisbrace1669 I did too. I made mine very similar as it was. Cooking berries in OJ and adding zest. I did not add the optional hot sauce. I always put a little black pepper in mine. The difference was the Grand Marnier! It gave it a silky wow factor. I didn't use a lot. About 2 ounces. That was the key ingredient mine was missing. It was sooooo good.
I just wanted to tell you that I made your cut up, roasted turkey and gravy yesterday, for Thanksgiving, and it was the BEST turkey I had ever made for my family!! Thank you.
Wonderful! We could not ask for anything better, your success is ours as well! Godspeed! 🙏❤️
And I found a perfect way to do the gravy/dressing stock. I simmered the wing tips, carcass and vegetables in my blanching pot. Voila, instant straining! And I saved the meat off the bones, and vegetables in the freezer for turkey soup later. That stock was to die for, haha! The smell was divine.@@ChefJeanPierre
You wanna know the secret to the best turkey? Buy an already cooked smoked turkey, dethaw it and just heat it up. Best turkey ever
Chef I made your sage butter turkey and stuffed it with apple, orange and onion (plus some sage, thyme and sage butter). About the 4th time my husband and son said it was the best turkey they had ever eaten, I just smiled in wonder and gratitude. I am so grateful for your generous, kind spirit! Thanks for sharing your knowledge , experience and joy with us! Wishing you the best always.
@@ChefJeanPierreI just made this cream of turkey soup recipe and it's a hit with everyone at my house (including me)!
Best Restaurant on the Internet
I need to have my mother-in-law watch your channel. Seriously.
Hi Chef, hope your Thanksgiving day was wonderful. Since being retired I have taken over the kitchen. This year I was in charge of the turkey, gravy and cranberry sauce. I used all of your recipes. Everyone commented on how good everything tasted. The turkey was moist and instead of hacking at it as I used to do, I carved it like you taught. I measured carefully and you're right, even a child could do this. 😊 I'm freezing some of the gravy. Told my wife it will last for 17 years. Thank you so much. I wish I could post a picture of my carved masterpiece. Amazing. I told everyone you taught me!
Chef, for Thanksgiving, I made your Sage & Cognac gravy and Grand Marnier cranberry sauce, along w/ a few other items...everyone was head over heels for your recipes. Thank you Chef, much respect and admiration for our Onyo Emperor!
I gotta say, I've made many of your recipies this thanksgiving. Thanks to that, I won't be making any left overs recipies. There is no left overs!
21:25I wait for the facial expressions and laugh every timeWhat a happy chef
The nod to Bruno Albouze showed class and absolute lack of ego. Jean-Pierre, you are a class act.
When I watch some celebrity chefs, I feel incompetent, incapable and often chastised for not doing it as it should be done. With you Chef Jean-Pierre, I feel encouraged, enabled and motivated to try. You are a gift to us.
🙏🙏🙏❤️
I still remember your famous " sweat the shallots" back in the day. You're still #1. Simply the BEST chef ever! ❤
Just had the BEST Thanksgiving ever!! During this season of gratitude, I wanted to thank you. Most of my dishes were Jean Pierre inspired and I made the entire meal from appetizers to desserts with ease and joy because of the helpful tips you always give on timing what you can make in advance. Cooking was fun. Day of Thanksgiving, the only thing I cooked was the turkey. We had lots of wine and laughter in the kitchen because it is ,"just cooking...we are not sending a man to the moon" If you ever travel to NM, my friend, you always have a place at my table. You are already part of our family!
Chef is the butter fueled Joe Cocker of cooking! Keep those hands moving and rockin' those awesome recipes😉
We get by with a little help from our "hello friends"!
“I’m happy to demonstrate.” 😂 good one!
Definietly going to try this. I saved the whole turkey carcass from Thanksgiving dinner, so I think I'll use that to make a turkey stock for the base.
These cookie cutters are so versatile. I don't really make cookies, but I use them often for chef's recipes
As someone who always ends up with an unreasonable amount of dishes to do no matter what I make, I have to admit that seeing Chef JP use four different tools to stir this soup was very validating 😂
My wife commanded- make turkey pot pie. 21lb turkey and only 12 people to cook for so I had plenty of leftovers. I used your recipe for the gravy and had made 4 qts of stock (fortified twice, once with neck and giblets). I did toss the pan drippings but deglazed the fond with Cognac. Used your recipe incl. puff pastry but added a touch of cornstarch to make a pot pie instead of a soup. I ALWAYS give you credit, Chef, and direct family/friends who ask "How did you make this?" to your UA-cam channel. Thanks Chef, for a very content wife.
Leeks are magic ✨
Not sure this is going to replace my Turkey, Cranberry and Mayonnaise sandwiches but looks amazing nonetheless!
Yum, I love mine that way, too. I also like open face turkey sandwiches with stuffing cranberry sauce peas and gravy on it.
Thank You for this Recipe
made this today, My wife said it was the best she has ever had🙂
Reading the comments below it's clear that we're all hearing Chef in our heads as we cook now. Onyo first, liquid after garlic, keep things clean... I know I am and I've been cooking for decades. He finds a way to get into your brain in the best way. Thank you Chef for making our Thanksgiving food better in so many little ways.
I love Thanksgiving week because it means Chef JP every day
I become 100x more a better cook 15 minutes a day here, than all the hours spent on TV in the last 20 years.
I want to personally thank you Chef Jean-Pierre. I believe many feel the same way as I do when I say that you have made cooking a fun, pleasant, and rewarding experience. I always enjoyed cooking for friends and family but, because of my lack of knowledge and experience, I often felt overwhelmed and stressed that my dish would not come out tasty as I would like it. This would often rob me of the joy that came with sharing a meal with friends and family. Thanks to your amazing videos and excellent teaching skills, I feel less stressed to cook for others and enjoy it much more now. You have put back the fun and excitment in cooking that I once had and much more!!! I am always looking forward to your new videos and cooking up something new for the wife and kids. Thank you Chef Jean-Pierre!!!!!
🙏🙏🙏
Good morning JP!!! Not a single Holiday passes and your recipes are always talk of the table.
I with one of your viewers turn this recipe into a Turkey Pot Pie 🥧!
The beauty of understanding the fundamentals, cooking becomes a passion. ❤
"Emotional Support..right there "...I'm in tears!!!😂
Love the channel Chef ❤
0:20 Wenn ich das sehe bin ich schon restlos bedient . Bedient vor lauter Freude .👍
Hello Chef Jean Pierre! I have been in the restaurant business most of my life, not now though. My first restaurant was a small French bistro outside of Wash DC. I LOVE YOUR VIDEOS! You cook exactly they way I do and you are so charming and funny. Everything you do is with extreme skill and flair. Even though I have been trained in french cooking I love watching your videos.
Looks like a pot pie♡
Please tell Jean-Pierre that i love him. He is the perfect frenchmen ❤❤❤
My daughter already planned turkey pot pie for leftovers. 😢 I am dreaming of this now and my mouth is watering.
You the Best and I need not find any other cook to help us along with cooking God Bless You Jean! and Thank You for all your teaching and your hints in what we have to do to make the best of the BEST!
thank you, it is only the truth and I Love Jean better then all the other cooks on You Tube he is the Man of power and will to do the right thing! he can fix things that did not come out good and with the right spices he can change the whole flavor, he is the man of all cooking shows Good luck to you too and thank you for your Heart, I am in the Philippines right now!
turkey soup, turkey gravy, turkey lasagna, turkey souffle, turkey pot pie, stuffed turkey cheese manicotti, turkey and pasta salad, turkey cheese pizza, turkey hamburger patties, turkey sausage, turkey and (wild) rice, ... gobble, gobble, gobble ....
I made this recipe the day after Thanksgiving and again the following day! My family loves it, and it is so versatile. I didn't have leeks, so I used what I had which was carrot, celery, onion. It was so good! Thank you for this recipe Chef and teaching me how to cook good food! I'm learning so much and starting to create my own entrees with what I have in the fridge and spice rack.
With that... a few requests... Could you do some "knock off recipes" of two of my favorite restaurant dishes?
1. Olive Garden's - Zuppa Toscana
2. Carraba's Spiedino de Mare with Shrimp and Scallops.
Love the channel Chef!
Chef you're hands down my favorite person on youtube lately. I've been cooking for a long time but I still enjoy your approach and I truly appreciate how many inexperienced people you give confidence to try to cook. Keep it up and I hope you had a good Thanksgiving.
My dad taught me to make something he called Turkey Devon shire. We always made bone broth, so some of that in a pot with cut up turkey. Add spices like the song. Parsley, Sage, Rosemary & Thyme. A bit of pepper. Thicken it to a nice gravy and spoon it over a thick slab of bread that has already been garlic buttered on both sides and toasted. Top with shredded cheese, continue in the broiler till bubbly and toasty. I can eat that till there are no more leftovers, and still want more. You can also do the same mixture in a small baking dish with bread stuffing in the bottom instead of the garlic toast.
Thank you chef our Thanksgiving meal became a professional meal because of your teaching. You are really a blessing. I gave thanks for falling on your youtube without knowing, and I am learning a lot.
Cant wait to make this. The total dusregard for the beautiful quantity of butter used warms my heart. Haha Love the channel
You did! You made me look like a superstar! Thank you for all you do! Making us all superstars at the dinner table!
Thanks for the reminder... we jumped on it last evening and made 10 turkey pies which are now in the freezer and will be great over the Winter!
Almost like your chicken pot pie, which I absolutely loved!
"Well hello there phrinzzzzzz!!!"- thanks to you chef JP I made an amaaaaaaazing turkey yesterday!
Cayenne, cumin, thyme! That’s a combo I wouldn’t have thought of.
That soup looks good also I went to Chef Albouze's page an ended up signing up
AMAZING TURKEY POT PIE
Jean-Pierre I completely agree I could have soup any time of the year not just in winter :) Mock Turtle soup is what Jean-Pierre was meaning " NO TURTLES WERE HARMED " your soup looks absolutely delicious I just had the thought I like to think you are the patriarche of youtube gastronomy! your the best Jean-Pierre ❤🤠
Turkey hash is the way I go.😊
turkey pot pie looks good chef
Hello ChefI hope you and your family had a GREAT 'Bird" day
Whenever i make a rue, i always make sure to toast till brown before adding any liquids. While the flour will cook to a safe temperature in the stock, no problem, what i find is that with untoasted flour, you get a very unpleasant raw flour taste in the background. If i ever need to thicken a soup or gravy after the liquids are already in, i dont add more flour, and add corn starch instead, to get to the thickness i need. As a bonus, you dont need to cook the corn starch, so you can add it even after your pot is off the stove, or even right before serving.
That looks amazing. I’m doing this tonight. 10:32 am
Wow that looks delicious we need more recipes with turkey leftovers please. Thank you.
You've done it again. I've never really cared for left over turkey but, thanks to you, I made this delicious cream of turkey soup from the turkey leftovers my daughter gave me...the whole 9 yards...puff pastry included. Fabulous! Thanks my friend. You're the best.
Made your Thanksgiving Soup for our extended family of 19, including a number of picky eaters. It got rave reviews. Thank you so much for teaching us such wonderful cooking skills.
My dear friend, that what you call a simple soup, something very easy to do is exactly what you won’t find anywhere you visit any restaurant around most parts of the cities in USA. For that you need to be trained first for your grandma and then for your Mom and then spend a good deal of time in Le Cordon Bleu .And the very last thing “You Don’t Have Secrets ❤Not many like YOU; believe me💕
I also made your turkey amazing Chef you rock
One of things that I like is the fact that he improvises on the fly. Like the correction for the egg wash on the pastry. He does not rehearse the recipe, he does it 'live' and not only does he come up with ideas while doing the recipe, we can see what to do and what not to do.
Just love to watch him cook. I’ll never make it because it’s just me at home now but looks delicious
Chef Jean, my family and I would be very much entertained if you showed how you would prepare turkey gizzards and hearts...My turkey hearts turned out rock hard, and I mean tooth breakingly hard. Personally, I'd also like to see how you would clean and prepare a small batch of pork chitterlings.
On the hunt for chitterlings here in Albuquerque. Found them three years ago ago and haven’t seen them since😢
I actually like raw button mushrooms- but I don’t like canned mushrooms at all. I cook them the way you show us and they always turn out to be delicious.
The 3 main ingredients in any French dish: butter, butter, and butter
Wonder if chef could make a packed lunch, but his style. 😋
That was good. Now, please let us see Jack and the staff eat too.
I made this yesterday, this is possibly the best turkey soup I've ever had. Thanks for the recipe. 👍👍👍
Thank you for a GREAT Thanksgiving, Chef! Prepared the entire meal with total confidence thanks to you. 🍗
Emotional support😂 Chef, your videos are not just instructional and inspiring but an absolute joy to watch!🥂 I hope you had time to relax and enjoy Thanksgiving - a day we don’t celebrate here but certainly feel we should!
I know I've said this before, but thank you for sharing your skills with us. You're passion for cooking and for good food really comes through in your videos and truly it's wonderful to be learning how to up my game in the kitchen with you.... I would also like to say Jack does an amazing job filming and editing your videos as well. Just great staff working for you. Look forward to seeing some of your other recipes this holiday season.
Chef has the best quotes! To bowl of butter: “emotional support”! I love it!!! 👏🤣😍
If this channel is your cooking school, it has 1.5 million students. I’ve followed you since the videos where you had black hair! Just amazing seeing your success, you deserve it Chef!! ❤❤
Thanks for another great recipe and tips on how to “ dig in”!
You should be on TV you should have your very ownion show.
Love the look starting at 17:30
You had me at Butter and Mushrooms 🥰😋What a wonderful soup to make with the leftovers. We hardly had leftovers, but I'm sure I have enought to make this soup. It's perfect because it is cooler outside 29* 🥶 Thank you so much for sharing this recipe with us and the tips! You're the best Chef J.P.
Awesome! I love turkey recipes. Please do more? ❤
The day after Thanksgiving started with another video from Chef Jean-Pierre, something I am truly thankful for! I was having withdrawal symptoms caused by a lack of the Thursday dose/video understandable though it was, even Chef needs a day to celebrate. The previous five day marathon was habit forming.
We had our deep fried turkey accompanied by the superb muffin stuffing and I jumped the curb on the mashed potatoes- we had Chef's cottage pie instead 😍It really was the most amazing Thanksgiving feast, the plates were so clean, I didn't really need to wash them (my wide did😁)
Thank you Chef for the exceptional recipes. Thank you Jack for all your hard work behind the scenes along with your crew.
Continued success to all of you, health and happiness.
Hi Chef!! I wanted to thank you ever so much! I made your fig/cranberry sauce, your eggnog cheesecake, and maple butter turkey! You inspired me. I say that because I don't like to cook too much, but your energy behind the stove got me motivated!! Thank you!
Looks great & your way to prepare the Turkey was a big hit. Thanks Chef
Amazing! Have to cook more, so I have leftovers. Can’t wait to dig in!
hello! thank you
The man, the myth, the legend. Amazing every time.
Hi Chef, I enjoy your show very much ❤️ my cooking skills has changed for the better , because of you . Unfortunately my turkey breast is very dry. I use dark meat from the turkey for all my left overs.
“ Emotional Support” 😂😂
The squishiness is the best part of canned mushrooms, tho! 😋
So the Thanksgiving leftovers didn't last 17 years haaa.😂
Fabulous soup with pastry...Thanx Chef, you are an angel.
What a nice way to elevate our turkey soup! Beautiful presentation! Another slam dunk from Chef JP 😊
I ♥ CJP forever! 😋 😋
This is awesome, chef. I'll be making this
I'm not sure many other's out there would like it, but I could really use a lesson on plating. You make it look so easy
God bless
I would love that. Presentation is huge. That's a wonderful idea. If he makes a plating video, I will be first in line to watch.
Fingers crossed, I'll be right there with you @@jenbrooks5872
Chef, just wanted to add my good wishes for your good health and continued good fortune. Unfortunately, for them, I wasn't in charge of any of the heavy lifting this year. I only had responsibility for pies so I didn't get to try any of your wonderful food on the neighbors. Better luck next year.
Been watching Chef Jean-Pierre for years and my cooking has certainly benefited from his teachings and demonstrations. This is the first recipe I've made exactly as written, and it's delicious! I never would have thought cumin and cayenne would work in a turkey soup, but I can't stop eating it. Thank you, Chef and Jack!
🙏🙏🙏👍
Glamourous like the Chef. Thank you.
You're never talking to yourself Chef. We're listening!👂 I usually make a turkey pot pie with my leftovers, but this is a perfect in between "mets". Great idea!
Smells wonderful! (We made turkey soup)
Thank you Chef and Jack. Personally, I would thicken it further and make a turkey pot pie but it definitely looks delicious. Hope you all had a wonderful Thanksgiving day.
Awesome recipe chef, please show Italian cannelloni and braciole recipe please
Thanks Jack! 👍👍😉
Once again a simple added ingredient - this time puff pastry - lifts a simple dish of leftovers to a restaurant quality meal. Perfect with some buttery mashed potatoes and French/green beans.
This really is the difference between just a cook and a chef. Chef J-P, your expertise and wonderful teaching method is giving life to a whole new generation of superb cooks and possible world class chefs. You have certainly made (and continue to make) your mark and will be remembered as one of the best inspirations in the world of first class dining. Thank you from all of your, worldwide, students. Bravo.