Turkey is such a versatile meat. It can go in soups, casseroles (enchiladas, tetrazzini, pot pies, chimichangas, egg rolls, divan, white lasagna, croquettes), salads, sandwiches and even stand alone cold with salt. Even the carcass can be used to make delicious broth/soup. Here is a very economical soup that you can freeze to eat later. My family actually looks forward to this soup every year. I just cannot let the turkey carcass go in the trash until I have gotten every last bit of meat and taste from it.
1. Info for After Thanksgiving Turkey Soup
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for After Thanksgiving Turkey Soup
- Leftover carcass
- 5 quarts water
- 1 cup chopped celery
- 1 cup chopped onion
- 7 chicken bouillon cubes
- 1 Tbsp salt
- 1 bay leaf
- 1 cup sliced carrots
- 4 cups (8oz) egg noodles or GF pasta
- In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf.
- Heat to boiling; lower heat; cover and simmer 1 hour.
- Remove carcass and let cool.
- Add parsley and carrots to soup; heat to boiling; reduce heat and simmer until veggies are just tender.
- Remove meat from carcass, return pieces to soup.
- Discard bones.
- Heat soup to boiling, add noodles, cook uncovered 10 minutes.
- Melt butter in a small frying pan; stir in flour.
- Cook over low heat, stirring constantly until flour is browned.
- Stir into soup.
- Return to boiling and stir.
- Reduce heat and simmer 5 minutes.