Creamy Turkey Soup Leftover Special Recipes

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Steps:

• 1. Prep: Roughly chop onion, celery, and carrots (or sub the packaged shredded carrots). Peel and cube the red potatoes. Shred the leftover turkey into bite-size pieces.
• 2. Over medium-high heat melt butter and oil in a Dutch oven or deep pot and saute the onion, celery, and carrots for 3-5 minutes until softened.
• 3. Add stock and potatoes and bring to a boil 3-5 minutes then reduce to simmer.
• 4. Add the cream, turkey, salt, and pepper. Simmer for 40+ minutes. Turn to lowest setting and it can stay warm until your ready to serve.

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in sauce pan over medium heat.
• Gradually stir in flour. Cook 2-4 minutes.
• While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes.
• VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick.
• Add turkey, cheese, marjoram, garlic powder, and salt.
• Serve warm with tortilla slices.

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.