This is a great hearty soup that uses up ingredients from your holiday dinner to enjoy the next day, “made over” in a new way. Add as many or as few of the suggested ingredients as you please.
There will be plenty for a full meal for the family with extras to freeze, to share with a sick friend, or to take to your local soup kitchen.
Remains of the Day Turkey Soup
This is a great hearty soup which uses up ingredients from your holiday dinner to enjoy the next day, "made over" in a new way. Add as many or as few of the suggested ingredients as you please.
Servings 6 Feeds
Calories 552kcal
Ingredients
- 12 cups Hangover Turkey Stock (see below)
- 1–2 cups turkey meat
- 2 tbsp. EVOO (Extra Virgin Olive Oil)
- 2 medium onions chopped
- 3 medium carrots chopped
- 2 medium parsnips chopped
- 3 medium celery ribs chopped
- 2 cloves garlic finely chopped
- 1 cup dried lentils
- 1 cup dried barley
- 1 can diced tomatoes
- 1 can white beans
- 1–2 cups stuffing
- 1–2 cups mashed potatoes
- 1–2 cups cooked vegetables,
- 1 sprig fresh parsley
- 1 tsp. Fresh or dried thyme
- 1 pinch Kosher salt and freshly
- 1 tsp. ground pepper
Instructions
- Heat oil in a large stock/soup pot, then cook the chopped vegetables until softened. Add the turkey broth, lentils, barley, tomatoes, beans and spices simmering uncovered until the vegetables are cooked. I like to let the love flavors blend in so at least half anhour.
- Add the stuffing, potatoes and cooked vegetables, simmering another 20minutes, but you can leave on the stove longer to keep imparting those flavors. Season to taste and serve the love to your friends and family.
Nutrition
Serving: 500g | Calories: 552kcal | Carbohydrates: 92g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 243mg | Potassium: 1423mg | Fiber: 27g | Sugar: 9g | Vitamin A: 5357IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 8mg
Hangover Turkey Stock
Abbey Cooks always find ways to stretch their food dollar. So after your family and guests have enjoyed a wonderful Roast Turkey, save the carcass, and make use of the neck and giblets that came with the turkey.
Servings 8 cups
Ingredients
- 1 leftover turkey carcass (from a 12- to 14-pound turkey)
- 1 package turkey neck and giblets (if you didn’t forget to keep them)
- 2 cups chicken broth
- 3 medium onions chopped
- 2 large carrots roughly broken
- 3 medium celery ribs roughly chopped
- 2 clove garlic
- 1–2 cups left over stuffing
- 3 stems broccoli roughly chopped
- 1 dried bay leaf
- 1 large Bouquet garni of flat-leaf parsley and thyme sprigs,tied together or tossed in.
- Kosher salt and freshly ground pepper
Instructions
- Place all your ingredients into a large stockpot or Dutch oven and cover with water (about 10 to 12 cups). Bring to a boil. Reduce heat, and skim the foam off the top as you simmer for 2 or 3hours if you have the time.
- Remove carcass and cool, then pick the turkey meat from the bones, cut into bite sized pieces and reserve. You can now dispose of the turkey bones. Strain the stock through a sieve to separate the vegetables and herbs.
Notes
Use your stock to make hearty Remains of the Day Turkey Soup
I make my stock ahead of when I plan to make soup. I refrigerate my stock in a tall juice pitcher so that the fat will harden and can be easily scooped off. If you want to make turkey soup that day, there are other ways to remove fat: a fat separator is great if you have one, but floating ice cubes on top of the broth will attract some of the fat.
You can freeze for future use in plastic containers, or for a dash of flavor, freeze in an old ice cube tray. When the cubes have frozen pop them into a freezer bag, mark the contents and date and have handy to use in your other cooking.