After Thanksgiving 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
  • 1½ cups uncooked barley or rice (wild or brown would be great!)
  • PLEASE 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.
  1. Put water, turkey carcass, onion halves, carrot halves, 2 celery stalks, and 1 bay leaf in a large stock pot.
  2. Bring to a boil, and then simmer about 3+ hours.
  3. Before straining broth, remove large bones and carcass with tongs.
  4. Strain the broth through a sieve, strainer or cheesecloth.
  5. In a large soup pot add minced carrots, celery, and onion, and saute with 1 stick of butter.
  6. Cook over medium-low heat until softened, about 7 or 8 minutes.
  7. Add turkey broth (from step 1), sage, and the remaining bay leaf.
  8. Bring to a simmer.
  9. When simmering, add diced turkey meat to the soup.
  10. Bring it back up to a simmer.
  11. Lastly, add the mashed potatoes, barley or rice, and stuffing.
  12. Simmer for 30 minutes, then turn the heat off and cover.
  13. Allow to sit and steam for 5 to 7 minutes.
Recipe by Faithful Provisions at