DAY-AFTER TURKEY SOUP
This soup with lots of shredded kale makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
- Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
- With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
- Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
- Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt, if desired.
Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 26 g
TURKEY CARCASS SOUP
A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.
Provided by Please Close My Account
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h45m
Yield 12
Number Of Ingredients 18
Steps:
- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
- Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g
JANE BRODY TURKEY CARCASS SOUP
My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.
Provided by TXOLDHAM
Categories Poultry
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
- Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
- For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
- Add the flour and stir for one minute.
- Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
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