Best Day After Thanksgiving Soup Recipes

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Day-After-Thanksgiving Turkey Carcass Soup image

This easy and delicious turkey soup is made using leftovers from Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it.

Provided by Beverly Burton

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

Ingredients

1 picked over turkey carcass
1 ½ cups leftover stuffing
2 celery stalks, chopped
2 carrots, peeled and sliced
1 onion, peeled and diced
2 bay leaves
1 tablespoon poultry seasoning
1 teaspoon ground sage
2 ½ quarts chicken broth
garlic salt to taste
ground black pepper, to taste
2 cups (uncooked) regular long-grain white rice
1 (16 ounce) package frozen green peas

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.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 63.8 g, Cholesterol 17.4 mg, Fat 7 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 1549.7 mg, Sugar 7.8 g

DAY AFTER THANKSGIVING SOUP

Day After Thanksgiving Soup image

I always make this soup the day after Thankgiving or anytime we have a turkey carcass. It is very adaptable depending what vegetables and pasta that you have on hand. Some years for a change of pace I use uncooked rice instead of the pasta. Recipe adapted from Bon Appetit (October 1985)

Provided by ellie_

Categories Poultry

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 cooked turkey carcass, chopped in big pieces in order to fit in the soup pot
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 -3 cloves garlic, crushed
1 pinch dried thyme or 1 pinch subsitute dried sage
6 -12 cups water
3 chicken bouillon cubes (optional for added flavor)
1 tomatoes, chopped (or add 1 six-ounce pan tomato paste or 1 can tomato juice, depending on what is on hand)
turkey gravy (optional)
pan juices (optional)
6 -8 ounces pasta (small shapes or egg noodles) or 1/2 cup uncooked rice
1 stalk celery, sliced
2 carrots, peeled and sliced
1 cup mushroom, sliced (or subsitute another vegetable-green beans is also good)
3 tablespoons parsley, minced
salt and pepper, to taste

Steps:

Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
Reduce heat and simmer for 2-3 hours.
Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
Stir in parsley and salt and pepper.

Nutrition Facts : Calories 175.5, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.4, Sodium 555.4, Carbohydrate 28.3, Fiber 2.8, Sugar 4.4, Protein 5.3

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