What to do with your turkey leftovers? We have such a large group we don’t often have much for leftovers, but when we do I like to make soup. This recipe is from Faithful Provisions.
Turkey Soup
Turkey Stock Ingredients:
- 1 quart chicken broth
- 3 quarts water
- 1 turkey carcass, all meat removed
- 1 onion, halved
- 1 carrot, halved lengthwise
- 2 celery stalks
- 1 bay leaf
Soup Ingredients:
- 3 cups turkey meat, diced
- 2 cups leftover stuffing
- 1 carrot, minced
- 1 stalk celery, minced
- 3 cups leftover cooked mashed potatoes,
- 1 bay leaf
- 1 tablespoon chopped fresh sage leaves (or 1 tsp. dried sage)
- 1 stick of butter
- 1 1/2 cups uncooked barley or rice (wild or brown would be great!)
Note: If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.
Directions:
- Put chicken broth, water, turkey, onion halves, carrot halves, 2 celery stalks, and 1 bay leaf in a large stock pot. Bring to a boil, and then simmer about 3+ hours. Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, strainer or cheesecloth.
- In a large soup pot add minced carrots, celery, and onion, and saute with 1 stick of butter. Cook over medium-low heat until softened, about 7 or 8 minutes.
- Add turkey broth (from step 1), sage and the remaining bay leaf. Bring to a simmer. When simmering, add diced turkey meat to the soup. Bring it back up to a simmer.
- Lastly, add the mashed potatoes, barley or rice, and stuffing.
- Simmer for 30 minutes, then turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
This soup is great frozen!
What do you Make with your leftovers?
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