Day After Turkey Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP



Day-After-Thanksgiving Turkey Carcass Soup image

This easy and delicious turkey soup is made using leftovers from Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it.

Provided by Beverly Burton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

1 picked over turkey carcass
1 ½ cups leftover stuffing
2 celery stalks, chopped
2 carrots, peeled and sliced
1 onion, peeled and diced
2 bay leaves
1 tablespoon poultry seasoning
1 teaspoon ground sage
2 ½ quarts chicken broth
garlic salt to taste
ground black pepper, to taste
2 cups (uncooked) regular long-grain white rice
1 (16 ounce) package frozen green peas

Steps:

  • Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
  • Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 63.8 g, Cholesterol 17.4 mg, Fat 7 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 1549.7 mg, Sugar 7.8 g

DAY-AFTER TURKEY SOUP



Day-After Turkey Soup image

This soup with lots of shredded kale makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 turkey carcass, broken into 3 or 4 pieces
3 carrots, halved crosswise
2 celery stalks, halved crosswise
2 tablespoons tomato paste
Coarse salt
1 teaspoon crumbled dried rosemary
1/4 teaspoon red-pepper flakes
5 cups kale leaves, shredded
3 cups leftover diced cooked turkey
1 package (10 ounces) frozen corn kernels
1 can (15 1/2 ounces) white beans, drained and rinsed
4 scallions, thinly sliced

Steps:

  • Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
  • Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
  • With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
  • Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
  • Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt, if desired.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 26 g

DAY AFTER THANKSGIVING TURKEY PHO



Day After Thanksgiving Turkey Pho image

With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.

Provided by hello angie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 18

1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
½ onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
¼ cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves
1 tablespoon chopped fresh cilantro
¼ onion, thinly sliced
1 lime, cut into wedges
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste

Steps:

  • Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
  • Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g

AFTER-THANKSGIVING TURKEY SOUP



After-Thanksgiving Turkey Soup image

As much as my family loves the holidays, they look forward to this creamy leftover Thanksgiving soup even more. It makes a big batch that we can enjoy for days. -Valorie Walker, Bradley, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 11

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Steps:

  • Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside., In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Nutrition Facts :

AFTER THANKSGIVING TURKEY SOUP



After Thanksgiving Turkey Soup image

I made this soup the day after Thanksgiving. The recipe is from The Gourmet Cookbook. Although it appears to be time consuming, much of the preparation time is cooling the broth in the refrigerator overnight. I think this is the best turkey soup I have ever had and it has become a favorite in my house.

Provided by Lola62

Categories     Clear Soup

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 meaty turkey carcass (from 12-14 lb turkey)
salt & freshly ground black pepper
2 tablespoons olive oil
3 medium onions, chopped (2 cups)
3 large carrots, sliced
2 celery ribs, sliced
1/4 cup raw long-grain white rice or 1/2 cup dried noodles
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Break up turkey carcass, keeping wings intact; reserve all skin. Leave a generous fringe of meat on the frame.
  • Remove the rest of the meat in large pieces and chop enough to measure two cups. Refrigerate, covered.
  • Separate rib portion of carcass from back with your hands.
  • Put turkey wings, skin and bones in a 5-6 quart pot and add enough water to cover by 3 inches.
  • Bring to a boil, skimming off any froth.
  • Reduce heat and simmer for 3-4 hours.
  • Remove from heat and cool completely, uncovered.
  • Refrigerate at least 8 hours.
  • Remove congealed fat from broth and discard.
  • Reheat broth over moderate heat until liquid, about 15 minutes.
  • Season with salt and pepper.
  • Pour broth through a colander into large bowl; discard solids.
  • Heat oil in a 3-4 quart heavy saucepan over moderate heat hot but not smoking.
  • Add onions, carrots and celery.
  • Cook until just golden, stirring occasionally, about 15 minutes.
  • Add broth and bring to a simmer.
  • Simmer until vegetables are tender, 15-17 minutes.
  • Stir in rice (or noodles) and simmer uncovered until tender, about 15 minutes.
  • Just before serving, stir in chopped turkey and parsley and heat through.

THE DAY AFTER THE FEAST BEFORE TURKEY SOUP



The Day After the Feast Before Turkey Soup image

I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remove all meat from the turkey frame. I then immediately put the entire turkey frame in a huge stockpot with enough water to cover, and add the rest of the stock ingredients. Instead of cooking it for 1 hour, though, I usually let it simmer for anywhere from 3 to 4 hours. Before I go to bed for the evening, I strain the soup, let it cool, and refrigerate for use the next day. That Thanksgiving Friday, I skim the fat off the chilled stock, and then prepare the soup as directed. Again, I must reiterate, it is delicious!

Provided by JackieOhNo

Categories     Poultry

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 25

3 1/2 lbs cooked turkey bones (from which most of the meat has been removed)
leftover turkey skin
16 cups water
1/2 cup leftover gravy (or more)
1 bay leaf
6 sprigs fresh thyme or 1 teaspoon dried thyme
2 cups coarsely chopped celery tops
1 cup coarsely chopped scraped carrot
1 cup coarsely chopped peeled onion
1 cup coarsely chopped leek (green part)
6 parsley sprigs
salt
fresh ground pepper
2 cups carrots, scraped and cut into 1/4-inch dice
2 cups celery, cut into 1/4-inch dice
1 1/2 cups finely chopped leeks (white part)
1/2 cup finely chopped peeled onion
2 cups fresh ripe tomatoes, cut into 1/2-inch cubes
2 cups zucchini, cut into 1/2-inch cubes
1/2 teaspoon finely mincded garlic
1/2 cup orzo pasta
1 cup corn kernel (fresh or frozen)
1 cup cooked turkey, cut into 1/2-inch cubes (white or dark meat)
1/4 cup finely chopped parsley
1/2 cup freshly grated parmesan cheese

Steps:

  • To make the stock, put the bones in a kettle and add any leftover turkey skin.
  • Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsley chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer for one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
  • Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.

Nutrition Facts : Calories 135.7, Fat 2.7, SaturatedFat 1.1, Cholesterol 12.7, Sodium 327.3, Carbohydrate 20.9, Fiber 3.2, Sugar 4.8, Protein 8.3

More about "day after turkey soup recipes"

RECIPE: POST-THANKSGIVING TURKEY VEGETABLE SOUP
recipe-post-thanksgiving-turkey-vegetable-soup image
2020-10-24 Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more. Add the broth, turkey, …
From thekitchn.com


10 DAY-AFTER-THANKSGIVING TURKEY SOUP IDEAS THAT MAKE …
2022-08-10 Turkey Tortellini Soup with Greens. This leftover soup uses two parts of the Thanksgiving turkey: leftover meat and turkey stock made from the Thanksgiving centerpiece …
From southernliving.com
Author Kaitlyn Yarborough


DAY-AFTER TURKEY SOUP | RECIPE | FOOD NETWORK RECIPES, …
Oct 5, 2014 - Get Day-After Turkey Soup Recipe from Food Network. Oct 5, 2014 - Get Day-After Turkey Soup Recipe from Food Network. Pinterest. Today. Explore. When …
From pinterest.ca


DAY-AFTER TURKEY SOUP - MEALPLANNERPRO.COM
1 turkey carcass, broken into 3 or 4 pieces; 3 carrots, halved crosswise; 2 celery stalks, halved crosswise; 2 tablespoons tomato paste; Coarse salt; 1 teaspoon crumbled dried rosemary
From mealplannerpro.com


"THE DAY AFTER" TURKEY SOUP | RECIPESTY
Ingredients. 2 cups diced cooked turkey; 1 onion, diced; 2 carrot, (7-1/2; 1 potato, peeled and diced; ¼ cup chopped celery; 2 tablespoons chopped fresh parsley
From recipesty.com


DAY AFTER TURKEY SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST DAY AFTER DETOX TURKEY & RICE SOUP RECIPES
2013-11-28 Bring to boil. Reduce heat, cover and simmer for about 20 minutes. Step 2. Add turkey and rice and simmer for 5 more minutes. Stir in fresh parsley. Season soup with sea …
From foodnetwork.ca


TURKEY SOUP AND STEW RECIPES TO USE UP ALL YOUR LEFTOVERS
2018-10-05 Turkey, Kale & Brown Rice Soup. Using homemade salt-free, packaged low-sodium or no-salt-added broths means you can enjoy soup in a sodium-friendly way. Boost …
From foodnetwork.ca


RECIPE FOR DAY-AFTER TURKEY SOUP | ALMANAC.COM
Heat the olive oil in a soup pot and cook the onions, carrots, and celery until soft. Add the stock and bring to a boil. Add the noodles and cook until just tender, about 6 minutes. Add bell …
From almanac.com


DAY AFTER THANKSGIVING TURKEY CARCASS SOUP RECIPE - FOOD NEWS
Stir in the gochujang and 2 tablespoons of soup soy sauce. Put the bones in a kettle and add any leftover turkey skin. Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely …
From foodnewsnews.com


DAY AFTER THANKSGIVING TURKEY CARCASS SOUP : TOP PICKED FROM OUR …
Explore Day After Thanksgiving Turkey Carcass Soup with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian …
From recipeschoice.com


DAY-AFTER TURKEY SOUP THANKSGIVING LEFTOVERS RECIPES
Nov 20, 2017 - This soup makes great use of leftover turkey. For more cooking shortcuts and easy recipes, go to marthastewart.com. For more cooking shortcuts and easy recipes, go to …
From pinterest.com


DAY-AFTER TURKEY SOUP RECIPE | RECIPE | TURKEY SOUP RECIPE, …
Nov 27, 2020 - This soup makes great use of leftover turkey. For more cooking shortcuts and easy recipes, go to marthastewart.com. For more cooking shortcuts and easy recipes, go to …
From pinterest.com


Related Search