Not sure what to do with all those turkey left overs? Why not make a turkey soup? This recipe is super easy, and can be whipped up using things you already have.
Remember that turkey I made for the Christmas potluck I hosted? Well along with making the turkey, stuffing, AND gravy I also made this soup, and it’s so easy you can too!
Like most soups this one pretty much cooks itself, and you can pretty much toss anything in there and it’ll work out (within reason of course). For instance if you don’t have egg noodles you can use rice, or any other noodle you have in your cupboard. As well if you don’t have cream of mushroom soup you can also use tomato soup I know my mother has done this before and it actually tastes really great. Same with veggies I just used a bag of Japanese mix from my freezer, but if you have fresh carrots, potatoes, turnip etc go for it! Just throw it all in! I was winging it at best, and it turned out pretty good, so I don’t think you can mess it up.
I use a lot of spices (as you know), so you can adjust this to taste, but I think the rosemary, sage and thyme are what makes it, and also your house will smell AH-MAZING. Feel free to experiment. Here’s what I did.
INGREDIENTS
1 left over turkey carcass (mine was 12 LBS)
2 quarts of water
1 medium onion
1/2 teaspoon of salt
2 bay leaves
1 TBS garlic powder
1 TBS onion powder
1 TBS Dried Thyme
1 TBS Dried Rosemary
1/2 TBS ground Sage
Pinch of cayenne pepper
1 bag of frozen veggies (or veggies of choice)
1- 1 1/2 cups of egg noodles (could use 1 cup rice)
1 can low salt cream of mushroom soup (do not dilute)
DIRECTIONS
Boil your bones (yeah it sounds pretty gross when you put it like that). Place the turkey carcass (again EEP!) in a large pot. Add the water, onion, salt and bay leaves (I also add here garlic poweder, onion powder, Rosemary, Thyme, Sage and pinch of cayenne). Slowly bring everything to a boil over low heat. Cover and simmer for 2 hours. Conversely you could also do this in a crockpot while you’re at work or something too.
Remove the bones (carcass) and cool. Strain broth and skim fat. Discarding the onion and bay leaves.
Return the stained broth to the large pot. Add veggies of choice, noodles; cover and simmer until noodles and vegetables are tender.
While the soup is doing it’s thing. Remove some turkey from the carcass, and discard bones. Cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Add pepper to taste.
This recipe should give you about 8-10 servings.
What are some of your ways to use left over turkey blog reader?
x Short Presents
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