Turkey and Leftovers Soup |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 16 |
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I try to always make turkey soup after the holidays and have tried many different recipes. This year I decided to wing it and make my own and thought it was the best yet! Use whatever leftovers you have on hand. I put in mashed potatoes, stuffing, green bean casserole, creamed carrots and gravy. For the noodles, a small variety work best - ditalini, fine egg noodles, small shells, etc. Ingredients:
1 turkey carcass (from a 18-20 lb turkey) |
6 quarts water |
6 chicken bouillon cubes |
3 stalks celery, finely chopped |
1 small onion, chopped |
1 tablespoon salt |
1 teaspoon pepper |
2 bay leaves |
5 -6 cups mashed potatoes (and other leftovers such as veggies, stuffing, etc) |
1 tablespoon parsley |
8 ounces noodles, cooked and drained |
Directions:
1. Place turkey carcass in large stock pot (break up if necessary). Add water, bouillon, celery, onion, salt, pepper and bay leaves.
2. Bring to a boil; reduce heat and simmer 2 hours, covered.
3. Remove carcass and any loose bones and skin. Skim top if necessary. Let carcass cool.
4. Meanwhile, chop up leftovers and add to soup. If adding stuffing and/or mashed potatoes, stir well until dissolved/broken up (these make nice thickeners). Continue simmering while preparing meat.
5. Remove meat from bones, shred or chop into bite-sized pieces. Add meat, parsley and (cooked) noodles to soup; stir well. Simmer 15-20 minutes. Remove bay leaves.
6. Note - if you do not have enough leftovers to equal 5-6 cups, you can supplement with fresh or frozen veggies of your choice. You will need to simmer them a little longer. Depending on what leftovers you add, you may need to adjust the salt and pepper you use.
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