Homemade Leftover Turkey Soup Food

LEFTOVER TURKEY SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
• Stir in broth, water and dressing mix. Bring to boil.
• Add turkey and pasta; cover. Simmer on medium-low heat 10 to 12 min. or until pasta is tender.

LEFTOVER TURKEY SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
• Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

HOMEMADE TURKEY SOUP

Steps:

• Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

TURKEY SOUP

Steps:

• Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
• Add potatoes, turkey and broth.
• Simmer approximately 15 minutes.
• Reduce heat; add milk salt and pepper to taste.
• Simmer 20 minutes.
• Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

GENERATIONS LEFTOVER TURKEY SOUP

Steps:

• Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
• Remove carrots & celery stalk from pan and chop.
• Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
• Bring to a boil; Reduce heat to low and simmer 1-2 hours.
• Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
• While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
• Add pepe to turkey soup.
• Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
• I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
• Freeze leftovers in plastic tupperware for up to 6 months.

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
• Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.