Thanksgiving has come and gone and I am sure you are sick of turkey sandwiches by now! So, why not use all that leftover turkey for some delicious Turkey Soup? I like to keep my turkey soup simple by using only celery and carrots, you can add more veggies if you like. Here is my basic soup recipe which is always a huge hit with my family.
- Thanksgiving Turkey Carcass (Meat and Bones)
- 6 chopped carrots
- 1 large yellow onion quartered
- 6 stalks celery
- bay leaf
1 Remove all the turkey meat from the turkey carcass.
2 Put the leftover bones and skin into a large stock pot or dutch oven and cover with water by an inch. Add a yellow onion that has been quartered, some chopped carrots, parsley, a bay leaf, celery tops, and some peppercorns.
3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer.
4 Simmer for at least 4 hours, occassionally skimming off any foam that comes to the surface. Add water to keep the level above the bones.
6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
- 6 Carrots peeled and chopped
- 1 yellow onion chopped
- 6 celery stocks chopped
- leftover turkey meat from the carcass
- wide egg noodles
- salt and pepper
Yum! I’m so making this. My turkey carcass is in the freezer and I’ve been waiting to find a recipe to inspire me to make something. This one definitely did!