Creamy Turkey Soup Leftover Special Food

CREAMY TURKEY SOUP

Steps:

• Begin by stripping your turkey carcass of most of the meat. You will be adding it back in later!
• Place turkey carcass into a large soup kettle or Dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer for one-hour or longer. Remove carcass and reserve 10 cups of turkey broth.
• Remove turkey meat from the carcass and cut into bite-size pieces. Add more turkey, if necessary, to equal four cups.
• Melt butter in a large soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic for a couple of minutes.
• Add flour and stir for a few minutes.
• Gradually add half of the reserved broth. Bring to a boil, then simmer until thickened.
• Add remaining broth, barley, corn, salt, pepper, reserved turkey, and thyme. Reduce heat; cover, and simmer for 35 minutes or until barley is tender.
• Add milk, and half-n-half, and simmer for an additional 10 minutes.

CREAMY TURKEY SOUP WITH CORN

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

CREAMY TURKEY SOUP, LEFTOVER SPECIAL

Steps:

• 1. Prep: Roughly chop onion, celery, and carrots (or sub the packaged shredded carrots). Peel and cube the red potatoes. Shred the leftover turkey into bite-size pieces.
• 2. Over medium-high heat melt butter and oil in a Dutch oven or deep pot and saute the onion, celery, and carrots for 3-5 minutes until softened.
• 3. Add stock and potatoes and bring to a boil 3-5 minutes then reduce to simmer.
• 4. Add the cream, turkey, salt, and pepper. Simmer for 40+ minutes. Turn to lowest setting and it can stay warm until your ready to serve.

CREAMY TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring the water to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the carcass from the stock in the pot. I find it easiest to place a large strainer over a second large pot. I pour the stock and carcass through the strainer and it removes everything for me. (I don't try to save any of the remaining meat off of the carcass, because I really do not care for the way it tastes after simmering for so long. If you don't notice the change, go ahead and use this meat for the soup.) Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. I always save and freeze the extra broth for future soups and other recipes.
• In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. The vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.
• Add the additional 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain and set aside. (I prefer cooking them separately, because I can more accurately determine how soft they will be.)
• After 30 minutes, add the cooked noodles and the cream. Warm over low heat, just to make sure that everything is warm. Enjoy!

CREAMY TURKEY NOODLE SOUP RECIPE USING LEFTOVER TURKEY

Steps:

• Preheat Dutch oven or heavy pot on stove top at medium heat. Add oil, onion, celery, garlic, thyme, and sage and stir.
• Cook 5 minutes until beginning to brown.
• Reduce heat to low-medium (3-4). Add carrot, turkey, broth, and salt. Stir together and cook 30-40 minutes covered or until vegetables are tender.
• Add pasta, cover and cook 10 minutes.
• Uncover and take 1/2 cup of broth from the pot to a small bowl or measuring cup. Add the flour to the broth and whisk until smooth.
• Turn heat to low. Add the cream to the broth and flour mixture and whisk together. Add to the soup pot and mix in.
• Cover and let heat through 5-10 minutes. Stir and serve.

CREAMY LEFTOVER-TURKEY-AND-RICE SOUP

Steps:

• In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
• In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

CREAMY DELICIOUS TURKEY SOUP!

Steps:

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
• Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
• In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

LEFTOVER TURKEY & CHEESE CREAMY SOUP

Steps:

• Preheat oven to 350 degrees.
• Melt butter in sauce pan over medium heat.
• Gradually stir in flour. Cook 2-4 minutes.
• While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes.
• VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick.
• Add turkey, cheese, marjoram, garlic powder, and salt.
• Serve warm with tortilla slices.