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Day-After-Thanksgiving Turkey Carcass Soup

Day-After-Thanksgiving Turkey Carcass Soup

  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
Beverly Burton

Beverly Burton

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Thisni Caza
113

Thisni Caza

5/11/2008

The flavor is OK but the consistency is that of a rice casserole. I thought two cups of rice was a lot. Maybe I did something wrong. (I don't think so.) I followed the recipe except that I didn't have any sage (but my dressing had a lot), and I forgot to add the peas. I didn't follow the methods as I didn't want to cook my fresh veggies for an hour and a half, which can render them essentially flavorless, not to mention mushy. I cooked the turkey bones and broth; removed the bones, strained the broth, then addeded the stuffing, veggies, and rice. Anyway, the idea of using stuffing and rice is a novel use of leftover stuffing and does taste good. If I try this recipe again, I would not use (canned) chicken broth due to the high sodium content, and because simmering the turkey bones is basically making stock anyway.

LML
112

LML

11/23/2007

I made this soup this morning and we just had it for lunch. I followed the recipe exactly except for the peas (didn't have any on hand) but next time will be sure to add those. This soup is so great!! Everyone loves it and several people had seconds - the flavors are excellent and we really like how the stuffing adds another dimension to the soup. Definitely a keeper - next time I'll probably cut back on the rice by about 1/2 cup - the proportion of rice to other ingredients was a little heavy. Thanks for an awesome recipe!!

Richard
102

Richard

11/24/2007

my mother made this soup every year for 40+ years, only change instead of chicken broth, water and carcess make an excellent broth, and add the leftover gravy! YUMMY!!!

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