Harvest Turkey Soup Recipes

HARVEST TURKEY SOUP

Steps:

• Crumble turkey into a 4-5 qt.
• pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
• Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
• Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
• Add pasta, cover and cook for 5 minutes.
• Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
• Add Tabasco and serve with chewy breadsticks.

OLD-FASHIONED TURKEY SOUP

Steps:

• Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.