DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP
Don't toss out your turkey carcass make soup! --- this can also be made using a carcass from a large roasting chicken --- the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
- Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
- When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
- Set aside about 3 quarts of turkey broth.
- In another large pot heat 1 cup butter over medium heat.
- Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
- Add in garlic and cook for 2 minutes.
- Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
- Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
- Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
- Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
- Add in the reserved turkey meat towards then end of cooking just to heat through.
- Season with salt and black pepper.
- Ladle into bowls and sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 337.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 66.8, Sodium 304.7, Carbohydrate 25.6, Fiber 2, Sugar 2.6, Protein 5
DAY-AFTER TURKEY SOUP
Provided by Food Network Kitchen
Time 1h25m
Yield 4 Quarts
Number Of Ingredients 14
Steps:
- 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
- 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.
CLASSIC TURKEY AND RICE SOUP
Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?
Provided by Sarah
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
- Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
- Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g
TURKEY SOUP WITH RICE
Provided by Food Network Kitchen
Categories appetizer
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP
This easy and delicious turkey soup is made using leftovers from Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it.
Provided by Beverly Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
- Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 63.8 g, Cholesterol 17.4 mg, Fat 7 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 1549.7 mg, Sugar 7.8 g
THE DAY AFTER TURKEY AND RICE SOUP
Make and share this The Day After Turkey and Rice Soup recipe from Food.com.
Provided by thegroovemaniac
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat onions and garlic in oil until they are tender.
- Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
- Add peas, rest of sage , spinach cook for a while.
- Add turkey and tomato when rice is cooked.
- Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.
Nutrition Facts : Calories 538.1, Fat 13.4, SaturatedFat 3, Cholesterol 88.7, Sodium 231.9, Carbohydrate 58.8, Fiber 6.6, Sugar 8.5, Protein 43.4
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