Thanksgiving Leftover Soup Turkey Rice Soup Recipes
THANKSGIVING LEFTOVER SOUP: TURKEY RICE SOUP
Steps:
- Remove bits of meat off the carcass and set them aside for later.
Nutrition Facts : ServingSize 1 bowl, Calories 204 kcal, Carbohydrate 40 g, Protein 8 g, Sodium 42 mg, Fiber 2 g, Sugar 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 12 mg
DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP
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
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
AFTER-THANKSGIVING TURKEY SOUP
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
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 :
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- In a large pot, warm the olive oil over medium-high heat. Add the shallot, leek, salt, and pepper and cook until beginning to soften, about two minutes.
- Add rice, stock, water, salt, pepper, and herbs de Provence. If you're using white rice, add the carrot and celery now. If your rice cooks for longer, hold off until later.
- Bring to a boil, then reduce heat, cover, and simmer for as long as suggested on the rice packaging. (For white rice, about 20 minutes. For brown and wild rice, about 45 minutes.) With 20 minutes left on the rice cooking time, add the carrot and celery.
- While the soup simmers, make the beurre manié. In a small bowl, combine the room-temperature butter and the flour. Use a fork to mash it all together to form a thick paste. Keep going until it looks homogenous, with no dry flour remaining.
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