Turkey Soup Recipes From Leftover Turkey

Armen Hareyan's picture
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There are many turkey sour recipes that one can make from leftover turkey and that are also healthy and delicious. Not only Turkey soup but also turkey broth recipes.

Many cooks and families are left with leftover turkeys after the Thanksgiving Holiday and making healthy turkey soup or broth may be a good idea for a family meal.

Here are few turkey soup and broth recipes and ideas from leftover turkey.

Simply Recipes says "Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. You can add rice, noodles, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Add salt and pepper to taste."

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Cheapcooking.com says the following:

Do NOT throw away that turkey carcass. Pick all the meat you can off of it and make skillet turkey and rice or turkey enchiladas or a turkey casserole or at least turkey sandwich mix. If you don't want to deal with it now, chop it up and freeze it in 2 cup portions. If you don't want to make the broth now, you could freeze the carcass as well, if you have room in your freezer. Or make the broth and freeze that and make the soup later.

1 turkey carcass
water to cover
2 cloves garlic (optional)
1/2 tsp basil
1/2 tsp parsley
2-4 peppercorns
1-3 tsp salt
a few shakes of pepper
2 stalks of celery
2 carrots
1 onion, halved

Put the turkey carcass in a big stock pot and cover with water. You can break up the carcass a bit to fit the pan. Add everything else. You don't have to peel or neatly slice anything. Just break it up into chunks. And don't worry if you don't have something; broth is very flexible! Bring to a boil, cover, and reduce heat. Simmer (with barely a bubble breaking the surface) for a few hours. Simmer longer if you have time, but it will be good after a few hours. Strain the soup using a colander or cheesecloth or whatever you have around. Pick out all the meat that you can and use in the dishes mentioned above or reserve for soup later. Pour the broth into a large jar (I pour it into a big pickle jar) and refrigerate it overnight.

In the morning or the next evening when you go to make soup, the fat will have solidified at the top so you can just spoon it off. Generally, the broth will be quite thick and jelly-like. This is good. When you heat it to make soup, it will be great! Keep the broth a week or two in the frig or freeze it for soup later. If I'm keeping the broth in the frig, I like to bring it to a boil every few days and simmer for a few minutes to keep it from spoiling.

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