Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
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Turkey Soup
Cookbook
Turkey bones alone don’t do the trick for this soup. It’s the leftover stuffing that gives it the flavor and body it needs. After tasting this soup, you’ll find it’s a great way to use your holiday leftovers.
Yield : 10 cups
Ingredients
- 1 turkey carcass, broken into pieces (optional)
- 11½ cups cold water
- 2½ cups leftover turkey stuffing
- 2 cups turkey gravy
- 3 carrots, peeled and thickly sliced
- 3 ribs celery with leaves, sliced
- 1 onion, chopped
- ½ cup chopped fresh parsley
- 1 bay leaf
- 2 teaspoons dried thyme, crumbled
- Salt to taste
Directions
Put all the ingredients with 10 cups of the water in a large soup pot over medium heat, bring to a boil, and then reduce the heat to a simmer.
Stir to break up all the clumps of stuffing, and mix well. Let the soup simmer for about 1½ hours.
Add the remaining 1½ cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavoring if necessary. Serve hot.
© 2003 Marion Cunningham
Nutritional Information
Nutrients per serving
This recipe serves 10 and includes 1/2 teaspoon of added salt.
133 kcal
5 % daily value
11 % daily value
8 % daily value
223 mg
17 mg
4 g
3 g
3 g
17 g
3 mg
697 mg
1 g
6 g
8 % daily value
