This creamy leftover turkey soup recipe works great because it uses up the scraps of meat stuck to the bones and gets a robust flavor from the already-cooked turkey. It’s the perfect way to use up a leftover turkey carcass.
Contents
This turkey carcass soup recipe works great because it uses up the scraps of leftover turkey meat stuck to the bones and gets a rich flavor from the already-cooked turkey. It’s the perfect way to use up a leftover turkey carcass.
Ingredients
- ▢ 1 turkey carcass ribs, breastbone, spine, wings, legs
- ▢ 2 tbsp oil divided
- ▢ 2 leeks rinsed drained and chopped
- ▢ 2 carrots chopped
- ▢ 2 celery stalks chopped
- ▢ 1 onion chopped
- ▢ 3 – 4 cloves garlic minced
- ▢ 1-2 tbsp poultry seasoning
- ▢ ½ cup dry white wine
- ▢ 1 quart Chicken broth
- ▢ 1 cup Heavy cream
- ▢ 4 oz Parmesan cheese
- ▢ ½ cup peas
- ▢ Salt and pepper to taste
Instructions
Roast the turkey carcass
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Preheat the oven to 400 degrees F
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Rub the turkey parts with 1 tablespoon oil and place onto a baking sheet lined with foil.
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Roast the bones for 30 minutes, until they are a deep golden brown.
Make the leftover turkey soup
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Meanwhile, in a large Dutch oven or stock pot, preheated over medium heat, add the remaining tablespoon of oil and swirl to coat the pan.
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Add the chopped leeks, carrots, celery, and onion to the pan and saute, stirring as needed, for 5 minutes until the veggies are just started to soften.
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Add the garlic and poultry seasoning and cook 30 seconds longer.
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Deglaze the pan with the white wine, pouring it in slowly and scraping up and browned bits.
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Add the roasted turkey parts to the pot and pour in the chicken stock.
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Bring to a gentle boil and reduce the heat to a simmer. Allow the soup to cook for 1 hour.
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Using long tongs, carefully remove the turkey parts from the soup and palace in a bowl.
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Add the heavy cream and parmesan cheese to the soup and stir.
Pick the meat from the bones
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When the turkey has cooled, pick any meat from the bones and discard the bones, fat, and skin.
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Return the meat to the soup along with the peas. Stir everything to combine.
Serve
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Season with salt and pepper to taste and serve hot, garnished with a sprinkle of cheese, and freshly minced parsley.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 461mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2371IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 1mg