Turkey Leftovers Vegetable Soup

One of my favorite post‑Thanksgiving dishes is this fantastic turkey vegetable soup. I start the stock on Thanksgiving night and let it simmer overnight, then make the soup the next day. This recipe can easily use chicken in place of turkey.

I also make these turkey stock ice cubes, perfect little flavor boosters for future dishes..

Yield: 6

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Turkey Vegetable Soup

One of my favorite dishes for after Thanksgiving is this fantastic turkey vegetable soup. I start making the stock the night of Thanksgiving as it stews overnight and the soup the next day. I also do these turkey stock ice cubes for adding flavor to other dishes.

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

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Ingredients

For the Stock

• 1 turkey carcass, leftover from carving a whole turkey on Thanksgiving
• Cold water
• 1 medium to large yellow onion, quartered
• 2 carrots, rough chopped
• 2 celery ribs, rough chopped
• Several sprigs of fresh parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt & pepper to taste

For the Soup

• 2 tablespoons olive oil
• 1 cup each: chopped carrots, chopped onion, chopped celery
• 1/2 cup sliced mushrooms
• 2 minced garlic cloves
• 3 to 4 quarts of the turkey stock you just made
• 2 tablespoons diced sprigs fresh parsley leaves
• 2 teaspoons: mix together ground sage, thyme, marjoram or your choice of seasonings to = 2 tspns
• Kosher salt and freshly ground black pepper to taste
• 2 cups leftover shredded cooked turkey meat

Instructions

For the Stock

1. Remove the usable turkey meat from the carcass and save it for making leftovers recipes, including this soup.
2. Put the carcass, vegetables, and drippings in large pot and cover with water. Depending on the size of the carcass, you may need to break it down a bit to fit in the pot.
3. Cover the pot and bring to a boil and then reduce to low and simmer at least 4 hours (I let it go overnight and pick up next steps in the morning)
4. Strain the stock through a fine strainer.
5. Set aside 32 ounces of stock (4 cups) for making the soup.
6. Reduce the remaining stock to make turkey stock ice cubes to use for seasoning other dishes in the coming months.

For the Soup

1. In the olive oil, sauté mushrooms, carrots, celery and onions until softened.
2. Heat butter or olive oil (or turkey fat rendered from the stock) in a large pot on medium-high heat. Add the carrots, onions, and celery. Cook until the onions are softened, about 10 minutes.
3. Add the minced garlic and cook for a 1-2 minutes more.
4. Add the stock to the pot along with the parsley and seasonings.
5. Put the lid on the pot and simmer until the vegetables are at desired doneness.
6. Add the turkey meat and cook a couple minutes more just until the meat is warmed. This ensures the meat will retain its maximum flavor.

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