After Thanksgiving Turkey Soup Recipes

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CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

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

Time 1h55m

Yield 16

Number Of Ingredients 13

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

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

AFTER-THANKSGIVING TURKEY SOUP



After-Thanksgiving Turkey Soup image

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.

Provided by AZPARZYCH

Categories     Stocks

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 11

1 leftover turkey carcass
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 long grain rice, uncooked
2 teaspoons salt
1 teaspoon chicken bouillon granule
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 quart 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 quart 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.

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.

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 :

DAY-AFTER TURKEY SOUP



Day-After Turkey Soup image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 Quarts

Number Of Ingredients 14

Carcass of one turkey (about 1½ pounds) without skin
8 cups low-sodium chicken broth
1 head garlic, halved crosswise
2 bay leaves
2 sprigs fresh thyme
2 cups diced skinless turkey meat (white or dark meat)
½ pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen corn kernels
1 large sweet potato, peeled and cut into ½-inch dice
1 cup small dry pasta shape, such as ditalini
¼ cup loosely packed fresh dill sprigs, chopped
½ teaspoon freshly ground black pepper
Kosher salt
Crusty bread for serving

Steps:

  • 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
  • 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

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

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