Day-After-Thanksgiving Turkey Carcass Soup

Day-After-Thanksgiving Turkey Carcass Soup

105 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
HONEYBEAR24
Recipe by  HONEYBEAR24

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

Share It

Reviews (105)

Rate This Recipe
Thisni Caza
111

Thisni Caza

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
110

LML

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
100

Richard

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!!!

More Reviews

Similar Recipes

Turkey Wild Rice Soup II
(95)

Turkey Wild Rice Soup II

Turkey Carcass Soup
(69)

Turkey Carcass Soup

Turkey Garbanzo Bean and Kale Soup with Pasta
(51)

Turkey Garbanzo Bean and Kale Soup with Pasta

Aunt Wanda's Turkey Carcass Soup
(21)

Aunt Wanda's Turkey Carcass Soup

Turkey Bone Soup
(18)

Turkey Bone Soup

Slow Cooker Turkey Soup with Dumplings
(18)

Slow Cooker Turkey Soup with Dumplings

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Turkey Wild Rice Soup II

>

next recipe:

Mexican Turkey Soup