-
-
My review
Aunt Wanda's Turkey Carcass Soup
Michael Deborah
"Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 214 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
- Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
- Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
Nutrition Facts
Per Serving: 214 calories; 1.7 g fat; 43.9 g carbohydrates; 4.9 g protein; 4 mg cholesterol; 182 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3237 Ratings
-
-
-
-
-
Most helpful positive review
11/29/2002
Excellent. Make the day after Thanksgiving or freeze the carcass/skin, then defrost to make recipe later. Use a crock pot/slow cooker (or pressure cooker) & make it even easier on yourself. Just...
Most helpful critical review
12/2/2003
My problem with this soup is the method. As written, you end up sorting though the vegetables to fish out the bones, fine if you get them all, dangerous and messy if you don't. I like to boil th...
Most helpful
Most positive
Least positive
Newest
12/2/2003
My problem with this soup is the method. As written, you end up sorting though the vegetables to fish out the bones, fine if you get them all, dangerous and messy if you don't. I like to boil th...
11/25/2001
This recipe should be rewritten. A novice might believe that 5 cups of water is correct, it is not. That depends on the carcass size. Also, the rice will turn to mush and picking the carcass bon...
11/29/2002
Excellent. Make the day after Thanksgiving or freeze the carcass/skin, then defrost to make recipe later. Use a crock pot/slow cooker (or pressure cooker) & make it even easier on yourself. Just...
10/19/2005
Personally, I make my broth the way PatsyK describes below. The only difference is that prior to simmering the bones and stock veggies, I roast the broken up carcass/skin/meat in the oven at a h...
9/20/2006
As is this recipe is a great inspiration. However, I did things slightly different and it made a great soup. Here is what I did...I used the carcass from my Crock Pot Turkey Breast and all of t...
6/29/2004
I used this recipe with a few changes based on other reviews. Omit the rice. Add wide egg noodles the last 15 minutes. I used the spices that I would use with chicken soup. Oregano,basil...
8/12/2002
Good, but kind of bland. Had to doctor with herbs and chicken stock. Not enough broth in soup.
6/16/2005
Cooked the carcass with carrots & celery and then strained and threw away veggies, bones etc. I then finished the recipe. It needs salt and pepper badly. Leftovers froze well.