Day-after turkey sandwiches have stiff competition from this smoky soup, perfect for using up all that leftover meat.

Prep Time: 20 Minutes, cook time: 25 Minutes, servings: 8
Ingredients
3 slices bacon, diced
1 large onion, diced
2 large ribs celery, diced
2 large red potatoes, peeled and diced
1 butternut squash, peeled, seeded and diced
7 cups turkey stock or chicken broth
1 medium zucchini, diced
2 cups chopped, de-ribbed Swiss chard leaves
2 cups diced roast turkey
1 tablespoon minced fresh sage
1 tablespoon chopped fresh thyme 
Salt and freshly ground pepper to taste
Directions
1. In an 8-quart pot, cook bacon over medium-high heat until browned. Remove with a slotted spoon and set aside. Drain all but 2 tablespoons of the bacon fat and return pot to medium heat. Add onion and celery and sauté until soft but not browned, about 3 to 5 minutes.
2. Add potatoes, squash and stock or broth. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 5 minutes. Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon and cook 5 more minutes. Season with salt and pepper. Serve hot.

Prep Time: 20 Minutes, cook time: 25 Minutes, servings: 8

Ingredients

3 slices bacon, diced

1 large onion, diced

2 large ribs celery, diced

2 large red potatoes, peeled and diced

1 butternut squash, peeled, seeded and diced

7 cups turkey stock or chicken broth

1 medium zucchini, diced

2 cups chopped, de-ribbed Swiss chard leaves

2 cups diced roast turkey

1 tablespoon minced fresh sage

1 tablespoon chopped fresh thyme 

Salt and freshly ground pepper to taste

Directions

1. In an 8-quart pot, cook bacon over medium-high heat until browned. Remove with a slotted spoon and set aside. Drain all but 2 tablespoons of the bacon fat and return pot to medium heat. Add onion and celery and sauté until soft but not browned, about 3 to 5 minutes.

2. Add potatoes, squash and stock or broth. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 5 minutes. Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon and cook 5 more minutes. Season with salt and pepper. Serve hot.

Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Traditions, by Diane Morgan, published by Chronicle Books, copyright © 2006.