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.
BOXING DAY TURKEY SOUP
I was looking for a recipe to use up some leftover turkey and found this one in a Crockpot Cookbook. A few modifications later, I had a family-friendly, low-fat soup.
Provided by Debbb
Categories One Dish Meal
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine Oxo and boiling water.
- Add to crockpot.
- Dump tomatoes into crockpot and mash gently.
- Add turkey, carrots, celery, onion, rice, parsley and thyme.
- Stir well.
- Cover and cook on Low for 10 hours (or on High for 6 hours).
- This can be combined and refrigerated overnight before cooking.
Nutrition Facts : Calories 166.3, Fat 2.7, SaturatedFat 0.8, Cholesterol 35.5, Sodium 381.6, Carbohydrate 20.1, Fiber 3.4, Sugar 7.4, Protein 15.9
EASY TURKEY SOUP
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium
BOXING DAY SOUP
Use up your leftover Christmas Day vegetables in this comforting winter soup
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 8
Steps:
- To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
- Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
- To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.
Nutrition Facts : Calories 214 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
NEXT DAY TURKEY SOUP
Make and share this Next Day Turkey Soup recipe from Food.com.
Provided by Starfire aka Wendy
Categories Whole Turkey
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.
- Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (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.)
- Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
- In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
- Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
- Let simmer for 5 more minutes and serve.
Nutrition Facts : Calories 92.8, Fat 4.9, SaturatedFat 0.9, Sodium 775.7, Carbohydrate 6.4, Fiber 1.4, Sugar 3.2, Protein 5.6
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