Aunt Wanda's Turkey Carcass Soup Recipe - Allrecipes.com
Aunt Wanda's Turkey Carcass Soup Recipe
  • READY IN hrs

Aunt Wanda's Turkey Carcass Soup

Recipe by  

"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 friend shared with me. Guess what her name is! Originally submitted to ThanksgivingRecipe.com."

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Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2006

As is this recipe is a great inspiration. However, I did things slightly different and it made a great soup. Here is what I did...I used the carcass from my Crock Pot Turkey Breast and all of the juice in the bottom of the crock pot, 1 box of chicken broth, 3 bay leaves, 2 carrots, 2 ribs celery, 1 tsp poultry seasoning and cracked black pepper, brought to a boil for 1 hour. Drained out the bones etc and disgarded. Then refrigerated stock overnight and skimmed. Then I dumped stock in my crock pot and added two cans mixed veggies drained and about 2 cups of turkey I got off of the carcus and cooked all day on low. Just before sserving I dumped in two cups of cooked white rice. And walla a great turkey rice soup. Thanks for the inspiration.

 
Most Helpful Critical Review
Dec 26, 2003

Good, but kind of bland. Had to doctor with herbs and chicken stock. Not enough broth in soup.

 

12 Ratings

Jun 16, 2005

Cooked the carcass with carrots & celery and then strained and threw away veggies, bones etc. I then finished the recipe. It needs salt and pepper badly. Leftovers froze well.

 
Feb 12, 2004

Fantastic!! We were eating it for days it was so good!!

 
Dec 01, 2009

I cooked the carcass, and pieces that had meat on them (legs, wings) in a pressure cooker with a few cups of prepared organic "Better than Bullion" chicken flavor for 20 min (15 would be enough). The bird was 18 lbs and had been injected with garlic herb marinade and deep fried. Picked and removed bones and added the following: 3 stalks celery and 1/2 large onion sauteed in olive oil until crisp tender, 4 carrots, sliced and microwaved in a little of the broth for 4 minutes, a couple of cups of fresh chopped baby spinach, 1.5 cups cooked rice and half a pkg of frozen peas. Skimmed the fat and heated until the peas were done, DELICIOUS! No seasoning needed to be added except pepper if desired.

 
Dec 26, 2006

A bit too bland for my gang.I had to add a tablespoon of sage and 2t of garlic powder, more turkey stock and fewer green beans.

 
Jan 12, 2009

very good added sauteed onion and collards did not have cabbage and spinach

 
Jan 25, 2010

I had a turkey carcass that I was going to have to toss or use. I found this recipe but didn't want to go shopping so I used what I had on hand. I added escarole, scallions, celery, carrots, salt and pepper and torellini...it was one of the best soups I ever made. I think the escarole and torellini made it.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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