Nov 23, 2011
3
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Turkey Soup

Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
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Turkey Soup Credit: André Baranowski
MAKES 10 CUPS

INGREDIENTS

1 turkey carcass, broken into pieces
2 1⁄2 cups leftover turkey stuffing
2 cups turkey gravy
3 carrots, peeled and thickly sliced
3 ribs celery with leaves, sliced
1 onion, chopped
1⁄2 cup chopped fresh parsley
1 bay leaf
2 tsp. dried thyme, crumbled
Salt to taste

INSTRUCTIONS

Put all the ingredients with 10 cups the water into a large soup pot over medium heat, bring to a boil, and then reduce the heat to a simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1⁄2 hours. Add another 1 1⁄2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavoring if necessary. Serve hot.
Turkey Soup

This article was first published in Saveur in Issue #70

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Ratings & Reviews (3)

noAvatar
I turkey was stuffed with celery, sausage etc. No need to add other vegetables. Simply a delicious and light broth.

http://casa-giardino.blogspot.com/2010/11/sustainable-eating-soup-from-turkey.html#links
noAvatar
I don't understand this recipe - what happens to the turkey carcass with all of its bones?
noAvatar
I checked the original article and it is not any more specific about the carcass. I guess they think you just pick around the bones! I made a broth of the carcass and water, strained, chilled and removed the fat and then used that in place of the water in the recipe. I also added chopped turkey to the bowls and ladled in the hot soup. The turkey meat gets stringy if you cook it in the soup. I also added leftover mashed potatoes and creamed onions. That pretty much took care of the leftovers. It is a very substantial soup so I am freezing the rest to have when winter gets going.
Turkey Soup 4 5 1 3

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