• We have a place for everyone - Ross Dough Mixtures
  • E-mail Id : info@rossdoughmixtures.com

day after thanksgiving turkey carcass soup

  • Home
  • Blog
  • day after thanksgiving turkey carcass soup
image

Day After Thanksgiving Turkey Carcass Soup

This leftover turkey soup is an easy and delicious meal that puts your turkey carcass to good use! So save the carcass from your Thanksgiving or Christmas dinner — and some stuffing, too — and make this tasty soup for lunch or a light dinner the next day.

Ingredients:

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

Direction

  1. Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
  2. Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.
  3. Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
  4. Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.

Related Post

image

Healthy Meal Prep Baked Turkey Meatballs

These Healthy Meal Prep Baked Turkey Meatballs are going to be an amazing addition to your healthy eating rotation! Loaded with protein and super-lean, this big batch meatball recipe can feed the family for days.

Read More
image

Entrecôte with Green Olive Tapenade Butter

This recipe offers a simple technique for both a perfectly cooked rib eye and a flavorful compound butter packed with pungent anchovies, piquant Dijon mustard and salty capers that packs a briny punch when melted onto the juicy grilled steaks. Look for small and nutty picholine olives, sweet and buttery Castelvetrano olives or large and tart Cerignola olives in the olive bar or at specialty grocery stores. For a classic bistro-inspired meal, serve the steak alongside a pile of french fries and a mesclun salad. You can keep the butter in the freezer for up to three months to quickly upgrade grilled steaks, pork chops, or fish fillets.

Read More
image

Quick Tomato and Bean Soup Provencal

This quick tomato and bean soup Provencal is my version of a traditional soup from the Provence region of France. It’s a satisfying soup that comes together quickly. Serve with crusty bread, or enjoy with a slice of quiche.

Read More

We use cookies to enhance your experience on our website. By continuing to browse, you agree to our Cookie Policy.