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Are you looking for a tasty way to use your leftovers? Every year we go to my husband’s Aunt Roxane’s for Thanksgiving dinner. With the leftovers from the Thanksgiving turkey, she makes a Turkey Soup recipe of her moms. The whole family raves about it and looks forward to it every year!
She has allowed me to post it for you here!
Turkey Soup
Turkey Stock Ingredients:
- 4 quarts water
- 1 turkey carcass, all meat removed
- 1 onion, halved
- 1 carrot, halved lengthwise
- 2 celery stalks
- 1 bay leaf
Soup Ingredients:
- 3 cups turkey meat, diced
- 2 cups leftover stuffing
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 3 cups leftover cooked mashed potatoes,
- 1 bay leaf
- 1 tablespoon chopped fresh sage leaves (or 1 tsp. dried sage)
- 1 stick of butter
- 1 1/2 cups uncooked barley or rice (wild or brown would be great!)
Note: If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.
Directions:
- Put chicken broth, water, turkey, onion halves, carrot halves, 2 celery stalks, and 1 bay leaf in a large stock pot. Bring to a boil, and then simmer about 3+ hours. Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, strainer or cheesecloth.
- In a large soup pot add minced carrots, celery, and onion, and saute with 1 stick of butter. Cook over medium-low heat until softened, about 7 or 8 minutes.
- Add turkey broth (from step 1), sage and the remaining bay leaf. Bring to a simmer. When simmering, add diced turkey meat to the soup. Bring it back up to a simmer.
- Lastly, add the mashed potatoes, barley or rice, and stuffing.
- Simmer for 30 minutes, then turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
This soup is great frozen!
{ 3 comments… read them below or add one }
Hey Kelly!! I just wanted to let you know that i’m trying this soup here!!! I’m making it tonight for lunch tomorrow and to freeze and possibly to share (seriously? 4 quarts? FAR TOO MUCH for my family to eat!!!) Here were my changes:
Already threw the carcass out so I used 4 qt chicken broth
I only had about 1 C of left over mashed potatoes so I used that 1C and opened a package of Idahoan potatoes that said for you to add 2C of water to it – so I figured that would be about equal
I didn’t put the bay leaf in or the sage because my dad’s dressing? Seriously? FAAAAAAR too much poultry seasoning AND sage. (what was he thinking with the sage AND poultry seasoning!)
My turkey is a little dry so it shredded as I cubed it (I had a mishap with roasting the turkey and it turned out very juicy but some of the juice roasted out of the turkey breast (The part that wasn’t eaten right away)
I don’t have any carrots in the house so those are not present. … as far as the rice goes – i used a box of uncle bens wild rice that I got for close to free at publix recently. I didn’t include the seasoning mix though
10 minutes left to simmer then it will steam for a little while
Then I will pack it for lunch tomorrow…after I have an obligatory test bowl 
Ok i had the obligatory test bowl and this soup is INCREDIBLE – even with my changes/modifications/improvisions – the soup is incredible. I will definitely have to write it down and put it in our family cookbook.
I’m working on a cookbook for my kids to have when i’m gone of recipes mommy made. and i know i’ll make this for years to come. I think i may pick up another turkey for the freezer for january or late december (after Christmas)
I made this and it was AWESOME!!! thanks so much!