Creamy After Thanksgiving Turkey Soup Recipes

AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside., In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

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.

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
• Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

CREAMY TURKEY SOUP

Steps:

• Begin by stripping your turkey carcass of most of the meat. You will be adding it back in later!
• Place turkey carcass into a large soup kettle or Dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer for one-hour or longer. Remove carcass and reserve 10 cups of turkey broth.
• Remove turkey meat from the carcass and cut into bite-size pieces. Add more turkey, if necessary, to equal four cups.
• Melt butter in a large soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic for a couple of minutes.
• Add flour and stir for a few minutes.
• Gradually add half of the reserved broth. Bring to a boil, then simmer until thickened.
• Add remaining broth, barley, corn, salt, pepper, reserved turkey, and thyme. Reduce heat; cover, and simmer for 35 minutes or until barley is tender.
• Add milk, and half-n-half, and simmer for an additional 10 minutes.

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

AFTER THANKSGIVING TURKEY SOUP

Steps:

• Break up turkey carcass, keeping wings intact; reserve all skin. Leave a generous fringe of meat on the frame.
• Remove the rest of the meat in large pieces and chop enough to measure two cups. Refrigerate, covered.
• Separate rib portion of carcass from back with your hands.
• Put turkey wings, skin and bones in a 5-6 quart pot and add enough water to cover by 3 inches.
• Bring to a boil, skimming off any froth.
• Reduce heat and simmer for 3-4 hours.
• Remove from heat and cool completely, uncovered.
• Refrigerate at least 8 hours.
• Remove congealed fat from broth and discard.
• Reheat broth over moderate heat until liquid, about 15 minutes.
• Season with salt and pepper.
• Pour broth through a colander into large bowl; discard solids.
• Heat oil in a 3-4 quart heavy saucepan over moderate heat hot but not smoking.
• Add onions, carrots and celery.
• Cook until just golden, stirring occasionally, about 15 minutes.
• Add broth and bring to a simmer.
• Simmer until vegetables are tender, 15-17 minutes.
• Stir in rice (or noodles) and simmer uncovered until tender, about 15 minutes.
• Just before serving, stir in chopped turkey and parsley and heat through.

CREAMY TURKEY VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).