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Day-After-Thanksgiving Turkey Carcass Soup
November 29, 2010

This is so delicious and very similar to a recipe that my step-MIL makes. I used a box of mixed frozen veggies (carrots, peas, corn and grean beans), I also added some leftover gravey, extra poultry seasoning, sage and thyme. I decreased the rice to 1/2c. When I was cooking down the carcass, I covered that with just water in a huge pot and simmered that for a good 4 hours until all the meat fell off the bones and the everything kinda fell apart. I added 4 chicken boullion packets to this. After this was done, I strained all of my turkey broth in to another big pot, added a carton (4c.) of low sodium/fat free chicken broth, all of the meat that I shredded and picked over, the veggies, seasonings, stuffing, etc.....This made a HUGE pot of soup....way to chock full of meat and veggies to eat as is....So I am packing and freezing this as is and when reheating, I will add more chicken broth to "thin" out this wonderful soup. I love the stuffing in this.....tastes like thanksgiving in a bowl. Thank you! PS...this is my first time ever boiling down a carcass and making soup and one thing that I think is really important is to serioulsy pick over and feel that there is no little bones, membranes, grissel and or fat or skin in this soup. Take the is worth it. :)