You know me and my soups, I just love them! So when it comes to Thanksgiving, don’t throw out that turkey carcass – make turkey soup! Even if you don’t want the soup, make the stock and freeze it for another time. You can use it to cook rice, grains, or add in to just about any recipe you’d use water in.
What to do with Thanksgiving Leftovers
- 1 turkey carcass, trimmed of the meat
- 4-5 cups water, + more if needed to cover carcass
- 4 celery stalks, cut into 3-inch chunks, divided
- 1 onion, peeled and quartered
- 2 carrots, cut into 3-inch chunks, divided
- 2 dried bay leaves
- 1 tablespoon extra-virgin olive oil
- 1 sweet potato, diced
- 1 cup frozen pearl onions
- 3 cloves garlic, minced
- 4 cups shredded turkey meat
- 2 pinches salt and pepper, to taste
- 1/4 cup fresh parsley, for garnish
- In a large stock pot, add the turkey carcass, water, 2 celery stalks, onion, 1 carrot and one bay leaf. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Season with salt and pepper to taste.
- Remove the carcass with tongs and discard. Pour the stock through a large strainer into a bowl. Discard the solids.
- Back in the stock pot, heat the olive oil over medium-high. Add the sweet potato, remaining celery and carrots and pearl onions. Sauté for about 5 minutes. Add the garlic and bloom for 30 seconds. Add the turkey meat, remaining bay leaf and reserved turkey stock. Let simmer another 20 minutes, or until the sweet potatoes have become tender. Serve topped with parsley & enjoy!