Recipe by Beverly Burton
"This easy and delicious turkey soup is made using leftovers from Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it."
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picked over turkey carcass
1 1/2 cups
celery stalks, chopped
carrots, peeled and sliced
onion, peeled and diced
2 1/2 quarts
garlic salt to taste
ground black pepper, to taste
(uncooked) regular long-grain white rice
1 (16 ounce) package
frozen green peas
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!!
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.
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!!!
This soup was great; kids ages 7 & 9 loved it, so did husband. This made about 12 servings, so I'll have some to freeze. I took another reviewer's suggestion and roasted the turkey bones at 400F, turning every 15 mins until they browned. The cornbread dressing added a nice texture. I had brined my turkey and then roasted it the following inside: 1 sliced red apple, 1/2 of an onion (sliced), 2 tsp poultry seasoning, 2 tsp sage, 1 tbsp rosemary, and a cinnamon stick. The spices gave the broth a wonderful flavor. I also added 1/2 package wide egg noodles during the last 15 mins of cooking. I will keep this recipe with my Thanksgiving collection and make it again at Christmas. Thanks for posting!
I just made this soup but didn't have any stuffing. I'm sure it would have been better with the stuffing but it was still great with lots of taste! It's a keeper!
I used mostly water instead of chicken stock but added some of the leftover gravy to thicken it up. Fantastic. My family is still talking about it from last year and are looking forward to me making it again tonight.
Between the poultry seasoning and the stuffing, there was way too much depth of flavor going on here for our tastes. I'll be looking for another recipe next year. Thank you anyway.
I made this recipe tonight and it turned out fabulous!! I added a potato cut up into small pieces, and I did not add the peas (only because i do not like them). I did not have chicken broth so I used bouillon cubes 1/2 chicken and 1/2 beef. Those were the only modifications I made. I will definitely make it again. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Day-After-Thanksgiving Turkey Carcass Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 355
** Calories from Fat: 58
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