TURKEY LEFTOVER CREAMY POTATO AND ASPARAGUS SOUP
This is so quick and simple and taste soooo good. COMFORT FOOD! Great for cold winter nights/days. Be creative, experiment with yours that is exactly how I ended up with this recipe.
Provided by quickandsimple
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the potatoes and microwave for 2-3 minutes with a little water just enough that fork can slide out.
- Combine first 7 ingredients and mix well.
- If using fresh onion saute in butter and then add turkey mixture. Stir on medium high for 1 minute and then add asparagus till color begins to change.
- In sauce pan add milk, potato flakes,half and half, and the chicken soup granules, stir in turkey mixture and simmer on low till soup thickens.
- If soup mixture is not thick enough add a bit more flakes or less depending on your taste.
Nutrition Facts : Calories 363.9, Fat 8.3, SaturatedFat 3.9, Cholesterol 72.1, Sodium 159.7, Carbohydrate 41.7, Fiber 4.1, Sugar 7, Protein 30.4
DAY AFTER THANKSGIVING TURKEY PHO
With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.
Provided by hello angie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
- Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g
TURKEY LEFTOVERS - BARLEY SOUP
Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread
Provided by Derf2440
Categories Stocks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Broth---------.
- Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
- Bring to boil.
- Reduce heat to simmer.
- Simmer for 2 1/2 hours.
- Strain.
- Soup-----------.
- In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
- Simmer for 30 minutes or until barley and veggies are tender.
- Add turkey, corn and kidney beans.
- Cook for a couple of minutes until heated through.
- Add Salt and pepper to taste.
- Ladle into bowls and garnish with parsley.
CREAMY AFTER-THANKSGIVING TURKEY SOUP
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
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
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