Ingredients2 h servings 194
- In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper. Bring to a boil, reduce heat to a simmer, and cover the pot; simmer until the turkey meat is starting to fall from the bones, about 30 minutes. Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup.
- Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup. Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes. Mix in the cubed cooked turkey meat, red potatoes, onion, carrots, and celery; cover the pot again, and simmer until the celery is tender, about 30 more minutes.
- Cook's Note
- Add dumplings for a delicious meal! Rolled Dumplings by Jessica are the perfect dumplings for this hearty soup.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 194 calories; 4.9 11 25 61 778 Full nutrition
ReviewsRead all reviews 6
When I found this recipe I had not saved any of the drippings so I replaced it with chicken broth. Very simple to make and tastes wonderful!
Delicious! I made it as directed except like others used broth and water, and tossed in a chicken boullion cube for good measure. Everything else was the same with recipe halved as its just my h...
this was very good.. didn't have the legs or drippings just used chicken broth and water.. and added every vegetable in my fridge..
made this as written. i did throw in a chicken cube just for extra favor. my house smelled like being at grandma on sunday.. Great comfort food. wonderful way to use up that turkey. will be my s...
Made this on a rainy day. Great comfort food. I also added extra veggies. Loved the aroma coming from the kitchen.