In-between cleaning up our Thanksgiving-ness, hanging Christmas lights and decorating the tree …. This is what we created in our kitchen today — Thanksgiving Zuppa!! Seriously, SO GOOD!! If you haven’t gobbled up your leftover goodies – toss them in a soup pot with a little white wine, bacon, turkey stock and heavy cream. Paleo goodness just waiting to happen…..

Serves 8


2 strips bacon, chopped

½ squash, chopped (I used a kabocha squash – I love that you can eat the skins)

3 cups leftover beans n’ bacon, chopped

1 cup white wine, preferably sweet

9 cups turkey broth (to make your own; boil the turkey bones and leftover meat in a large pot of water for 2 hours, strain to reserve turkey broth)

4 cups leftover turkey, chopped

Salt & pepper

1 cup pastured heavy cream

8 leaves of Italian kale, chopped


1) In a large soup pot, over medium heat, brown bacon for 3 minutes. Add squash and sauté 5 minutes more. Toss in beans n’ bacon and stir.


2) Add wine and boil 1 minute; this cooks out the alcohol.


3) Add turkey, turkey broth, salt and pepper; bring to a boil for 3 minutes. Meanwhile, chop kale and place a handful in each bowl.


4) Remove from heat and stir in heavy whipping cream. Spoon zuppa over kale, let rest a minute allowing kale to soften.


Making the most out of your Thanksgiving leftovers ~ Zuppa!!

From my kitchen, to yours … enjoy!!

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