Leftover Roast Turkey Soup

    Leftover Roast Turkey Soup

    (186)
    56saves
    1hr45min


    149 people made this

    About this recipe: This recipe calls for a turkey carcass - perfect for making scrumptious leftovers after Christmas.

    Ingredients
    Serves: 10 

    • 1 picked over turkey carcass
    • 300g leftover stuffing
    • 2 celery stalks, chopped
    • 2 carrots, peeled and sliced
    • 1 onion, peeled and diced
    • 2 bay leaves
    • 1 tablespoon poultry seasoning
    • 1 teaspoon ground sage
    • 1L water
    • 1.5L chicken stock
    • salt and freshly ground black pepper, to taste
    • 300g long-grain white rice
    • 300g frozen garden peas

    Method
    Prep:20min  ›  Cook:1hr25min  ›  Ready in:1hr45min 

    1. Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, water and chicken stock. Pour in additional water if needed to cover. Bring to the boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
    2. Season to taste with salt and pepper. Stir in the rice and return to the boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.
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    Reviews & ratings
    Average global rating:
    (186)

    Reviews in English (186)

    1

    Tasty use of leftover Christmas Dinner  -  02 Jan 2013

    by
    134

    I made this soup this morning and we just had it for lunch. I followed the recipe exactly except for the peas (didn't have any on hand) but next time will be sure to add those. This soup is so great!! Everyone loves it and several people had seconds - the flavors are excellent and we really like how the stuffing adds another dimension to the soup. Definitely a keeper - next time I'll probably cut back on the rice by about 1/2 cup - the proportion of rice to other ingredients was a little heavy. Thanks for an awesome recipe!!  -  23 Nov 2007  (Review from Allrecipes US | Canada)

    by
    132

    The flavor is OK but the consistency is that of a rice casserole. I thought two cups of rice was a lot. Maybe I did something wrong. (I don't think so.) I followed the recipe except that I didn't have any sage (but my dressing had a lot), and I forgot to add the peas. I didn't follow the methods as I didn't want to cook my fresh veggies for an hour and a half, which can render them essentially flavorless, not to mention mushy. I cooked the turkey bones and broth; removed the bones, strained the broth, then addeded the stuffing, veggies, and rice. Anyway, the idea of using stuffing and rice is a novel use of leftover stuffing and does taste good. If I try this recipe again, I would not use (canned) chicken broth due to the high sodium content, and because simmering the turkey bones is basically making stock anyway.  -  01 Dec 2007  (Review from Allrecipes US | Canada)

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