Best Day After Turkey Soup Recipes
DAY-AFTER TURKEY SOUP
Provided by Food Network Kitchen
Time 1h25m
Yield 4 Quarts
Number Of Ingredients 14
Steps:
- 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
- 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.
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
"THE DAY AFTER" TURKEY SOUP
This is a family favorite and nobody knows how easy it is to make! I love that it's gluten-free!
Provided by Karla G
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 11.9 g, Cholesterol 41.4 mg, Fat 3 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 1390.1 mg, Sugar 3.5 g
DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP
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
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
THE DAY AFTER TURKEY AND RICE SOUP
Make and share this The Day After Turkey and Rice Soup recipe from Food.com.
Provided by thegroovemaniac
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat onions and garlic in oil until they are tender.
- Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
- Add peas, rest of sage , spinach cook for a while.
- Add turkey and tomato when rice is cooked.
- Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.
Nutrition Facts : Calories 538.1, Fat 13.4, SaturatedFat 3, Cholesterol 88.7, Sodium 231.9, Carbohydrate 58.8, Fiber 6.6, Sugar 8.5, Protein 43.4
THE DAY AFTER THE FEAST BEFORE TURKEY SOUP
I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remove all meat from the turkey frame. I then immediately put the entire turkey frame in a huge stockpot with enough water to cover, and add the rest of the stock ingredients. Instead of cooking it for 1 hour, though, I usually let it simmer for anywhere from 3 to 4 hours. Before I go to bed for the evening, I strain the soup, let it cool, and refrigerate for use the next day. That Thanksgiving Friday, I skim the fat off the chilled stock, and then prepare the soup as directed. Again, I must reiterate, it is delicious!
Provided by JackieOhNo
Categories Poultry
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- To make the stock, put the bones in a kettle and add any leftover turkey skin.
- Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsley chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer for one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
- Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.
Nutrition Facts : Calories 135.7, Fat 2.7, SaturatedFat 1.1, Cholesterol 12.7, Sodium 327.3, Carbohydrate 20.9, Fiber 3.2, Sugar 4.8, Protein 8.3
DAY-AFTER TURKEY SOUP
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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. 5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.
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