TURKEY SOUP -- YET ANOTHER
A recipe that I have made over the years. It comes from Best of Bridge "Enjoy". Haven't made this for a couple of years but made it today and served it with beer bread. It's a little different than the other turkey soup recipes and thought I would share it. The cooking time includes preparing the broth from the turkey carcass.
Provided by Darlene10
Categories Lunch/Snacks
Time 9h
Yield 6-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large kettle, place broken turkey carcass and bones in 18 cups of water and salt.
- Simmer 5 hours.
- Strain and discard bones.
- Place broth in refrigerator overnight to settle fat (it will lift off very easily).
- The broth will be jelly-like.
- Heat broth in large kettle.
- Add remaining ingredients and simmer 2 to 3 hours.
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.
HOMEMADE TURKEY SOUP
This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.
Provided by Margaret Bannon
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
- Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 17 g, Cholesterol 35.8 mg, Fat 5.7 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 856.9 mg, Sugar 5.2 g
TURKEY SOUP
My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado
Provided by Taste of Home
Time 4h30m
Yield 12 servings (5 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.
Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
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
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