Pressure Cooker Day After Thanksgiving Turkey Carcass Soup Recipes

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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

PRESSURE COOKER DAY-AFTER-THANKSGIVING VEGETABLE TURKEY SOUP (FROM THE CARCASS)



Pressure Cooker Day-After-Thanksgiving Vegetable Turkey Soup (From the Carcass) image

Pressure Cooker Day-After-Thanksgiving Vegetable Turkey Soup. A great way to use that leftover turkey carcass - and any other vegetables you have on hand - to make soup from scratch in your pressure cooker.

Provided by Mike Vrobel

Categories     Sunday Dinner

Time 2h30m

Number Of Ingredients 20

Carcass from 1 roasted turkey, with clinging meat on bones (From a 12- to 16-pound turkey)
1 medium onion, peeled and halved
1 stalk celery, broken into pieces
1 carrot, scrubbed
2 bay leaves
1 teaspoon salt
3 quarts of water (or to cover, or to the max fill line of the PC)
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 teaspoon dried thyme
1/2 teaspoon fine sea salt
2 quarts of Turkey Bones Broth
3 tablespoons cornstarch (optional - corn starch slurry)
1/4 cup water (optional - corn starch slurry)
1 pound (3 to 4) red skin potatoes, cut into 1 inch cubes (or quartered new potatoes)
1 (28-ounce) can crushed tomatoes
About 2 cups shredded leftover turkey meat (1 leftover turkey breast)
16-ounce bag frozen mixed vegetables
Salt and pepper to taste

Steps:

  • Break up the turkey carcass, so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water.) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
  • Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode on my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
  • Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Let the pot boil for 1 minute. Whisk in the corn starch slurry, and then stir in the potatoes, shredded turkey, and frozen mixed vegetables. Put the lid back on the pot and let it return to a simmer. Remove the lid and simmer until the potatoes are tender, about 10 minutes.
  • Add salt and pepper to taste. Don't be shy with the salt - homemade broth is bland without it. Taste as you add the salt, and when the broth goes from tasting bland to tasting sweet and full of body, it has enough salt. (I add about 2 teaspoons of fine sea salt to 8 cups of broth.)

PRESSURE COOKER DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP



Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup image

Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup recipe. Save the bones! Use them to make homemade turkey noodle soup, ready in an afternoon thanks to the pressure cooker.

Provided by Mike Vrobel

Categories     Pressure Cooker

Time 2h25m

Number Of Ingredients 20

Carcass from 1 roasted turkey, with clinging meat on bones (From a 12- to 14- pound turkey)
1 medium onion, peeled and halved
1 rib celery, broken into pieces
1 carrot, scrubbed
2 bay leaves
1 teaspoon salt
3 quarts of water (or to cover, or to the max fill line of the PC)
1 tablespoon butter
1 medium onion, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
1 teaspoon dried thyme
1/2 teaspoon salt
2 quarts of Turkey Bones Broth
2 cups of shredded leftover turkey meat (about 1 turkey breast)
3 tablespoons corn starch
1/4 cup water
2 cups medium egg noodles
Salt and pepper to taste
Minced parsley, for garnish

Steps:

  • Break up the turkey carcass so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
  • Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode in my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
  • Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Stir in the noodles, shredded turkey, and corn starch slurry. When the pot returns to a boil, turn the heat down to medium (regular sauté mode in my electric PC) and simmer until the noodles are tender. (Ten minutes, or for the time listed on the noodle package). Add salt and pepper to taste, and don't be shy with the salt - taste as you add the salt, and when the broth starts to taste sweet, it has enough salt. (Homemade stock is bland without salt; I add about 2 teaspoons of kosher salt to get the taste right.)

TURKEY STOCK (PRESSURE COOKER)



Turkey Stock (Pressure Cooker) image

This is the stock portion of a recipe for "Turkey Carcass Soup" from Miss Vickie's Big Book of Pressure Cooker Recipes. I've recently become a pressure cooker fanatic and this is a great cookbook. Made this stock while cleaning up the kitchen after Thanksgiving and chilled overnight. The next day I skimmed the fat and made recipe #115086. Delicious! This has no added salt so be sure to add some, if desired, when using in other recipes. I use an 8 quart Fagor Duo pressure cooker. The amount of stock will depend on the amount of water you add. I got about 3 quarts.

Provided by LonghornMama

Categories     Stocks

Time 45m

Yield 3 quarts

Number Of Ingredients 8

1 roasted turkey carcass, skin and fat discarded
2 stalks celery & leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, peeled and smashed with the blade of a knife
1 small bunch parsley
2 bay leaves
10 whole black peppercorns

Steps:

  • Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
  • Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
  • Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.

Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 51.2, Carbohydrate 8.8, Fiber 2.2, Sugar 4, Protein 1.1

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