Generations Leftover Turkey Soup Recipes

LEFTOVER TURKEY SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
• Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

GENERATIONS LEFTOVER TURKEY SOUP

Steps:

• Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
• Remove carrots & celery stalk from pan and chop.
• Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
• Bring to a boil; Reduce heat to low and simmer 1-2 hours.
• Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
• While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
• Add pepe to turkey soup.
• Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
• I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
• Freeze leftovers in plastic tupperware for up to 6 months.

JANE & MICHAEL STERN'S OLD-FASHIONED HOMEMADE TURKEY SOUP

Steps:

• Prepare broth: Cut turkey meat from carcass; chop to measure 3 cups; cover and refrigerate to add to soup. Break up turkey carcass and place with skin in large kettle. Add celery pieces, quartered carrots and onions, peppercorns, bay leaves and salt, if desired. Add 12 to 15 cups water to cover carcass completely. Bring to boil over high heat; reduce heat to low; simmer, covered, 4 hours, stirring occasionally. Cool broth; using colander, strain broth into large bowl; refrigerate to chill completely. Discard turkey bones and cooked vegetables.
• Prepare soup: In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, rosemary, and thyme. Cook 7-10 minutes, stirring frequently until vegetables are golden. Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard. Measure 8 cups turkey broth, returning surplus to refrigerator for later use. Add broth to vegetables; bring to boil. Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender. Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.

LEFTOVER TURKEY SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
• Stir in broth, water and dressing mix. Bring to boil.
• Add turkey and pasta; cover. Simmer on medium-low heat 10 to 12 min. or until pasta is tender.