Leftover Thanksgiving Soup Food

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.

OUR 30+ BEST LEFTOVER TURKEY RECIPES (+LEFTOVER TURKEY SALAD)

Steps:

• Combine all ingredients in a bowl.
• Serve on bread or rolls.

AFTER-THANKSGIVING TURKEY SOUP

Steps:

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

INSTANT POT TURKEY SOUP

Steps:

• Start the instant pot in sauté mode and add the butter. When the butter is melted, add chopped yellow onion. Crush the garlic cloves gently with the side of the knife, remove the peel, and add the garlic to the instant pot as well. Sauté on Medium or High/More, without the onion and garlic browning, for 5 minutes.
• Add carrots and sauté for 1 more minute.
• Make sure the sauté setting is on "More" or "High" and pour in the white wine. Simmer for 1 minute.
• Press "Cancel" to turn off the instant pot. Bring out your turkey bones, and crack them a bit if possible. Then add them to the instant pot together with water, whole peppercorns, bay leaves and salt. Mix as well as possible.
• Close the lid tightly and choose "Soup" mode if you have it. Set it to run for 7 minutes. If you don't have a soup setting, set it to pressure cook on High for 7 minutes instead.
• When the pressure cooking cycle is done, let it sit and release pressure naturally for 10 minutes. Then do a quick release to release the last of the pressure.
• Remove the turkey bones and bay leaves from the pot. Mix in lemon juice and the turkey meat in pieces. Close the lid and make sure the pressure cooker is set to "Keep Warm", then let it sit for 5 minutes to allow for the turkey meat to heat up.
• Taste test and adjust seasoning as needed, then serve on its own, or with a piece of bread.

LEFTOVER THANKSGIVING SOUP

Steps:

• Sauté first 4 ingredients for 2 minutes then cover and cook for 2 more minutes.
• Add next 4 ingredients and cover and cook on low for 15 minutes.
• Add remaining ingredients and cook until leftovers dissolve and barley is plump.