“Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!” - by Michael Deborah
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
- Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
- Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
Nutrition
Amount Per Serving (8 total)
- Calories
- 214 cal
- 11%
- Fat
- 1.7 g
- 3%
- Carbs
- 43.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"My problem with this soup is the method. As written, you end up sorting though the vegetables to fish out the bones, fine if you get them all, dangerous and messy if you don't. I like to boil the turk..." See moreey carcass in water with onions, celery, herbs, and carrots added for flavor, then strain the broth and put it out on the porch until the fat rises. I throw away the fat and cook the "final" vegetables in the strained broth. Takes a bit longer, but surely less of a mess. The flavor of the soup is great, though, as long as you don't use too much water. By making the broth before adding the final vegetables, you have the option of cooking down the broth to concentrate it if needed. This broth is rich in calcium because of the bones, for an additional bonus."
DFEN
"This recipe should be rewritten. A novice might believe that 5 cups of water is correct, it is not. That depends on the carcass size. Also, the rice will turn to mush and picking the carcass bones out..." See more of the "soup" is a mess. There are better recipes for turkey soup."
PMCKAY1717
"Excellent. Make the day after Thanksgiving or freeze the carcass/skin, then defrost to make recipe later. Use a crock pot/slow cooker (or pressure cooker) & make it even easier on yourself. Just make ..." See morecertain you cover the carcass entirely with water. Sometimes I use 3 parts water & 1 part canned broth to enhance flavor. I use a strainer over a bowl to strain out the bones/skin & retain the yummy soup. This is easier than trying to pick out bones by hand, unless you have a big, Chinese strainer "spoon". This works for me too."
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