recipe reviews for:

Aunt Wanda's Turkey Carcass Soup

“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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Reviewed: Aug. 12, 2002

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

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25 users found this review helpful

Reviewer:

neiciebeans

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Reviewed: Feb. 5, 2004

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

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12 users found this review helpful

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CATHYB39

Reviewed: 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.

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20 users found this review helpful

Reviewer:

Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: 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.

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27 users found this review helpful

Reviewer:

ms_sally

Cooking Level: Expert

Living In: Amelia Court House, Virginia, USA

Reviewed: 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.

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9 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: Jan. 11, 2009

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

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8 users found this review helpful

Reviewer:

tester36

Cooking Level: Expert

Home Town: Daphne, Alabama, USA

Living In: Huxford, Alabama, USA

Reviewed: Dec. 1, 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.

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9 users found this review helpful

Reviewer:

Summer

Reviewed: Jan. 24, 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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7 users found this review helpful

Reviewer:

berta56

Cooking Level: Intermediate

Reviewed: Nov. 29, 2010

This is great! Everyone in my family liked it, and the kids wanted to take it to school for lunch the next day. I cooked it as is although I left it on the stove longer, and then seasoned to taste. Add more water and you'll have more broth. No need to add bouillon or broth; you are making broth! Leave the veggies in the soup. I don't know why you would strain out the veggies unless you just want the broth for some other recipe! You could add any vegetable you have on hand, although the recipe as written is fantastic!

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4 users found this review helpful

Reviewer:

Deena

Reviewed: Dec. 6, 2010

This recipe makes me think of the story of STONE SOUP. Substitutions may be made freely for the green beans, spinach or cabbage with things like broccoli, parsley, cauliflower, onion, collards, etc. I seasoned the soup with Creole seasoning, rosemary, tyme, bay leaf and garlic.

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4 users found this review helpful