Well, how about this idea, you will see that the broth is made from the turkey carcass, so none of the nutrition in the turkey goes to waste, and is packed with minerals and gelatin — great for when you have a winter cold. You can really use any veggies or root vegetables in this simple soup. Sweet potatoes, rutabagas (swede), parsnips, jersey yams, or even turnips work just as well. You can add green beans, kale, tomatoes, peppers, or whatever vegetables you have sitting in your fridge. If you want your soup to have a rice texture, add chopped cauliflower.
'Leftover Turkey Soup'
Prep Time:20 minutes
Cook Time:10 hours
1 leftover turkey carcass
4 carrots, peeled and chopped, divided
5 celery ribs, chopped, divided
2 garlic cloves, chopped
1 onion, peeled and cubed
2 T apple cider vinegar
Salt and pepper to taste
Water to cover
1 medium sweet potato, peeled and chopped
12 oz fresh mushrooms, sliced
¼ to ½ t poultry seasoning
3 cups shredded cooked turkey
1 cup chopped broccoli
1. In a slow cooker, layer the turkey carcass, 2 carrots, 2 celery ribs, onion, garlic, and apple cider vinegar. Cover with water and season with salt and pepper.
2. Cover and turn the slow cooker on high. Cook on low for 6-8 hours, or overnight.
3. Strain the turkey carcass and vegetables out of the broth.
4. Either put the broth in a soup pot or back in the slow cooker.
5. Add 2 of the carrots, 3 celery ribs, the sweet potato, mushrooms, salt and pepper to taste, poultry seasoning, broccoli, and turkey.
6. If using a soup pot, bring to a boil, reduce heat and simmer for about 30 minutes, or until everything is tender. If using a slow cooker, cover and cook on high for about 4 hours.
PS: Don’t have any leftover turkey on hand? A chicken carcass and meat (or even duck) make a great substitute.
Heather is a celiac food blogger with a passion for cooking. She loves to help others eat healthier through creating delicious and nutritious recipes that everyone will enjoy. Recipe idea and more from Heather here