"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!" — Michael Deborah
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1 (15 ounce) can
cut green beans, drained
chopped fresh spinach
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 certain 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.
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 turkey 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.
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 of the "soup" is a mess. There are better recipes for turkey soup.
Personally, I make my broth the way PatsyK describes below. The only difference is that prior to simmering the bones and stock veggies, I roast the broken up carcass/skin/meat in the oven at a high heat, turning regularly. This adds a really good flavor to the stock, and also turns it a nice golden brown color.
I used this recipe with a few changes based on other reviews. Omit the rice. Add wide egg noodles the last 15 minutes. I used the spices that I would use
with chicken soup. Oregano,basil,bay leaves,majoram,ground thyme,salt,pepper and a little lemon juice. Tastes great and made a whole pot of soup with what I would have thrown away. Thank you.
I like to add other leftovers to this soup, such as left over spinach, sweet and white potatoes, celery, carrots, onion, parsnip, peas, corn, whatever is around. Barley or orzo also goes well in the soup. Sometimes I will process half of the cooked soup to thicken it.
I added potatoes and onions - yums! You can pretty much throw anything into the pot; so easy!
I liked this recipe, and I too changed it a lot. I added lots of veggies and
at least twice the water. I also added barley which made it yummy. I'll
definitely use this recipe when I have leftover turkey or chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Wanda's Turkey Carcass Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 15
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