Try A Tasty Turkey-Soup-Recipe,
Turkey Vegetable Soups
Turkey Stock

An easy turkey-soup-recipe from the carcass can't go wrong. One of the best of the comfort foods is a great homemade-turkey-soup.

Some of the best soups out there are homemade, and you know exactly what is in them. Most of the ones I make, are meals in themselves they are so thick. Turkey soup just happens to be one them. More like a giant stew with a bit of liquid. Hits the spot though, and oh so filling.

One thing that bothers me the most, is when I see someone toss the turkey carcass into the garbage within a day of having a turkey dinner.

First of all, most people don't realize how much meat is still left on that bird, and secondly, the flavors still hidden there make for a fantastic turkey stock.

Yummy!! A few noodles or whatever you like added, and you've got the makings for lunch or supper all over again.

Turkey-Noodle-Soup

Turkey Stock

1 turkey carcass
7 cups water
1 bay leaf
1 stalk chopped celery
1 onion chopped

Combine the above ingredients in a large pot, and let simmer for 4 or 5 hours.

Strain well but keep the liquid, and be sure to keep pieces of meat.

Add to the pot of turkey stock:

1/2 cup noodles, whichever kind you like
1 chopped celery stalk
1 carrot chopped
3 green onions chopped
1/3 cup grated zucchini
1 tsp. basil
1 tsp. thyme
1/2 cup rice
As much meat as you could save!

Bring to a boil and let simmer 20 minutes. Season with salt & pepper to taste.

Homemade Turkey Stock

Soup stock is pretty basic. With the exception of individually varied ingredients, the process is very much the same all the time.

(This is a great way to clean out your fridge when you're down to a carrot or two, one onion, or celery that's been around for awhile. Throw it in as a great way to get started.)

This means, boiling down the carcass in a large pot, adding a few vegetables like onion or carrots, and a few seasonings.

Straining the liquid and skimming the fat after refrigeration leaves you with a great stock to reheat, and just add whatever you like to make your soup.

This can all be done in a slow cooker as well.

Extend the cooking time to 8 or 10 hours on a low heat setting covered, and it will be fine if you are doing other things, or are away from the home.

BLAH OR FLAT TURKEY STOCK

Know why your turkey-soup-recipe is a bit tasteless?

Turkey sitting in a refrigerator for a few days can cause this.

Right after dinner, the meat should be taken from the carcass and stored in a bag to keep the flavor intact. Make the stock as soon as possible from the carcass and bones. If that isn't possible, you can freeze the carcass (we do) and use it at a later date.

Turkey Meatball Soup

Grind up bits of leftover white and brown turkey meat.
Set aside in a bowl.

Mix together:

1 egg
1 green onion minced
1 tblsp. soy sauce
1 tsp. sesame oil
1 clove garlic minced
salt & pepper to taste
2 tblsp. cornstarch

Mix in the ground up turkey meat. Shape into little turkey meatballs.

Drop into boiling soup stock, reduce heat as the meatballs firm up. Add 4 cups thinly shredded cabbage. Let simmer 20 minutes and serve.

Homemade Turkey-Vegetable-Soups Are The Best!

In a large pot, proceed making a turkey stock in the usual way.

Boil down the carcass adding just enough water to cover, and a bit of salt. Strain, discard the bones, and refrigerate overnight. Skim fat off the top the next morning, and you will be left with a thick jelly-like liquid.

Reheat, and add the following turkey-soup-recipe ingredients:

2 chicken bouillon cubes
1 cup carrots chopped
1 cup celery chopped
1 large onion chopped
2 cups cubed raw potato
1 cup peas, corn, or both
1 medium sized can tomatoes
pinch salt, pepper, parsley
3 cups chopped cooked turkey

Let simmer for 2 or 3 hours. Serve with crusty bread.

There are no "real" set ingredient measurements for vegetables, nor are there limitations to the type of vegetables you add.

I happen to like turnip, and so frequently diced frozen turnip will go into my turkey-soup-recipe. I can never get enough carrots, so I don't stick to one cup. I'm known to overdo on potatoes. But that's my taste.

The only thing I would caution about, is be careful of how many noodles you add to the turkey-stock.

Noodles expand greatly and soak up so much of the juice. I know this only too well. Kind of sneaks up on you. Use them sparingly at first when making your turkey-soup-recipe. You can always add more later.

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