The Day After Turkey Soup Recipes

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

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.

NO-FUSS TURKEY NOODLE SOUP

Steps:

• Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
• Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.

AFTER THANKSGIVING TURKEY SOUP

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.

TURKEY SOUP

Steps:

• In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

THE DAY AFTER THE FEAST BEFORE TURKEY SOUP

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.

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

DAY AFTER THANKSGIVING SOUP

Steps:

• Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
• Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
• Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
• Reduce heat and simmer for 2-3 hours.
• Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
• Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
• Stir in parsley and salt and pepper.