Day-After-Thanksgiving Turkey Carcass Soup
Course: SoupCuisine: EuropeanPrep Time
15 mins
Cook Time
1
minuteTotal Time
1
minuteServings
10
Ingredients
1 — picked-over turkey carcass
1 ½ cups — leftover stuffing
1 — onion, peeled and diced
2 — carrots, peeled and sliced
2 — celery stalks, chopped
1 tablespoon — poultry seasoning
1 teaspoon — ground sage
2 — bay leaves
2 ½ quarts — chicken broth
1 cup — water, or as needed (Optional)
½ teaspoon — garlic salt, or to taste
— ground black pepper, to taste
2 cups — (uncooked) regular long-grain white rice
1 (16 ounce) package — frozen green peas
Directions
- Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
- Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.
- Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
- Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
- Stir in peas and continue to simmer until rice is tender, about 10 minutes more.
- Adjust seasonings to taste before serving.
- Serve hot and enjoy!
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