I realize I'm a few weeks late on my Thanksgiving post but since I'm still eating my leftovers in the form of this turkey soup, I figured it was okay to still share this recipe with you!
Last year I attempted to create turkey soup from the leftover turkey carcass from our Thanksgiving dinner. The end result is what I would call...well...a turkey failure. I'm not going to get into the details, but it wasn't good. So naturally, this year I claimed redemption. And what a redemption it was (insert roommates head nodding in agreement here).
I was too busy perfecting the soup to take snapshots of each step, but if you follow the below recipe, I assure you that you won't care you missed the pictures.
Leftover Thanksgiving Turkey Soup
1 turkey carcass (with all meat removed)
2 carrots, peeled and halved
1 onion, quartered
2 celery stalks
2 bay leaves
3 carrots, peeled and diced
1 onion, diced (I had frozen pearl onions so I threw those in)
3 celery stalks, diced
1 cup small baby potatoes
1 cup butternut squash, diced
1 cup turnips and parsnips (I bought Trader Joe's pre diced mixture)
soup noodles of your choice
reserved turkey leftovers (cover your leftovers in an airtight container with a few teaspoons of gravy so it doesn't dry out)
1 bay leave
parsley for topping
Add celery, carrots, onion, peppercorns, bay leaves, turkey carcass in a large stock pot and fill with water until carcass is mostly covered with water. Turn heat to high, bring to boil. Reduce heat, simmer and cover for 2+ hours. The longer you simmer the flavors together, the better your broth will take. Mine simmered for close to 4 hours.
Remove carcass, and strain soup with cheese cloth to make sure you don't get any unwanted turkey bits in your broth. Discard veggies, peppercorns, carcass, and bay leaves.
Add diced celery, carrots, onions, butternut squash, turnips, and parsnips into stock pot. Add turkey broth and simmer until veggies are tender. Add turkey to reheat.
Place noodles in a bowl, pour soup over, and enjoy! Sprinkle with parsley for topping if desired.
This was delicious! The potatoes were perfectly cooked with a crunch on the outside and warm potato center. The pearl onions added a different texture than I usually use in my soup and the butternut squash made it extra colorful. I enjoyed this for lunches for almost a week and have some more in my freezer for upcoming cold months.
What do you do with your Thanksgiving leftovers?