When I made the Thanksgiving turkey, after the turkey was carved, I immediately bagged the carcass (with vegetable stuffing) and threw it in the freezer.
I finally decided to take the turkey carcass out and make soup out of the bones, leftover turkey meat, and vegetable stuffing.
Nothing beats hot brothy soup on a chilly evening!!
Brothy (Leftover) Turkey Soup
- 1 Thanksgiving turkey carcass. (and any other leftover turkey bones you have)
- Handful of excess Thanksgiving turkey (in chunks or shreds)
- Vegetable stuffing from the turkey carcass' cavity
- 3 stalks of celery, chopped
- 3 carrots, chopped
- 1 yellow onion, chopped
- 2 Italian squashes, sliced
- 1 tsp black pepper
- 3 tsp salt
- 6 cups boiling water
- Add any herbs if you desire. I didn't, but you sure can.
*note: salt and pepper amount varies depending on your preference, and also on the saltiness of your turkey bones and meat. Adjust accordingly*
1. If your turkey bones/leftovers were in the freezer, defrost your frozen goods.
2. Tear your turkey carcass into small pieces, so they fit into your pot.
3. Fill a pot with 6 cups of water, and bring to a boil.
4. Submerge your turkey carcass, vegetable stuffing, and any turkey bones, and boil for about 40 minutes. This creates the broth for your soup.
5. Skim off any foam or fats on the surface of your broth.
6. Wash and chop all your fresh vegetables
7. Place the carrots and onions into the soup, and boil for about 8 minutes.
8. Toss chopped celery and leftover turkey meat and boil for about 3 minutes.
9. Toss in Italian Squash and bring soup to a boil.
10. Add the salt and black pepper and herbs (optional)
11. Let soup simmer for another 10 minutes, or until desired vegetable tenderness.
12. Soup is done! You can either discard the turkey bones from the soup or enjoy your soup while gnawing on the turkey bones.