Whenever I made a turkey dinner, my sister Elaine, may she RIP, would come over and pick most of the meat off the bones. She would then take home the carcass and make a big pot of soup. So, for the past 20 years, I’ve tossed out the carcass and felt guilty in doing so. This year I decided to tackle that “bag of bones”. I think Elaine would be impressed…it was pretty darn good. If you’d like, you could add other veggies, noodles or rice.

Turkey & Vegetable Soup

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 turkey carcass(neck, gizzards, heart and leftover skin if available)
6 quarts water
2 cups diced carrots
2-3 stalks celery, diced
1 large onion, diced
2 cloves garlic, minced
2 cups shredded cabbage
2-14 ounce cans fire roasted tomatoes
1 Tablespoon Worcestershire Sauce
1 ½ teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon poultry seasoning
1/8 teaspoon Savory
1/8 teaspoon dried thyme
1 bay leaf
1 heaping Tablespoon chicken base ( Better Than Bouillon low sodium)

Directions

Put the turkey carcass, neck, gizzard, heart and skin in a big soup kettle and cover with the water.
Bring to a boil and then reduce heat to a simmer. Let the bones simmer for 2 ½-3 hours.
Remove the bones to a platter.
Using a fine sieve, strain the broth into a clean kettle.
Remove any meat from the bones, chop it up and return it to the broth. Add additional leftover turkey if there wasn’t an ample amount left on the carcass.
Add all of the remaining ingredients , bring to a boil and then reduce heat to a simmer. Simmer for one hour.
Remove the bay leaf and serve .