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Tuesday, 27 December 2016

Turkey Soup : A great way to use up that leftover meat !


This lovely recipe suggestion is from Heather and you may find it most helpful, because at this time of year, I wonder how many of us think ... 'what am I going to do with the left over turkey ?'

Using Heather's 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

Ingredients:
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



Method:
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.
7. Enjoy!

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. You can see the recipe idea, with step by step guide, from Heather here

If you should need help with measurement conversions, see here 

The low carb team bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy ... but please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

7 comments:

Tom said...

...I love it.

roughterrain crane said...

This soup will warm us well. I love your bowl of Japanese plum blossom.

Plowing Through Life (Martha) said...

Yummy. I always enjoy a good soup!

Debbie said...

i like the addition of sweet potatoes in this recipe. this sounds very good, i cook a lot of chicken and chicken would work well also!!!

Linda said...

This does look delicious, Jan! And I do love turkey...chicken, too! Thank you so much for sharing. :)

The Happy Whisk said...

I love soup. Infact, I'm roasting a big mix of veggies this minute, then to let them simmer over night with water to make veggie broth. Soups, soups, soups.

Magic Love Crow said...

So good! Thank you!!