Thanksgiving Leftover Turkey Soup
Before you toss your turkey carcass out this year, throw it into a pot with some veggies instead and stretch your Thanksgiving budget way into December. The best part – it’s super easy!
Turkey bones, carcass, leftover pieces, etc
2 quarts of Chicken Broth
3 Carrots
1 Onion
3 Celery Stalks
1 or 2 Bay Leaves
1 Tomato
1 Potato
1 Leek (optional)
2 Garlic cloves
2 or 3 cups of diced Leftover Turkey Meat
About 3 cups of Leftover Veggie Sides (example: green beans, brussel sprouts, squash, roasted potatoes, parsnips, turnips)
Fresh Parsley, for garnish (optional)
Salt & Pepper to taste
Place turkey carcass in two quarts of chicken broth with two halved carrots , 1 1/2 celery stalk, 1/2 onion, 2 crushed garlic cloves, 1 leak cut into four pieces, 1 bay leaf, halved tomato, halved potato. Bring to a boil and simmer 1 1/2 hours.
Remove carcass and all large vegetables. Strain soup through a colander lined with a cheese cloth. Discard everything and return the strained broth to the pot. Chop remaining carrot and celery, dice 1/2 onion and add to broth. If you choose, you can also add another bay leaf to the broth. Simmer 20 minutes. Dice all leftover vegetables & turkey meat and add to pot. It is important to add all cooked veggies & meat at the end so they do not dissolve. Simmer another 15 minutes. Season with salt and pepper to taste and sprinkle with chopped fresh parsley. Cover for a few minutes and serve with heated up left over rolls.