Turkey Soup With Leftover Cleanup Recipes

Steps:

• 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
• 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

Steps:

• Heat oil in large saucepan on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
• Stir in broth, water and dressing mix. Bring to boil.
• Add turkey and pasta; cover. Simmer on medium-low heat 10 to 12 min. or until pasta is tender.

Steps:

• Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
• Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
• Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Steps:

• In a big pot heat oil and add garlic.
• Add turkey and lightly brown.
• Add chicken stock and water.
• Add in all of the dry ingredients.
• Bring to boil add in noddles.
• Bring down to slow simmer; add veggies;cover.
• Cook until pasta is tender about 12-15 minutes.
• Serve with hot crusty bread!

Steps:

• Heat oil in LARGE stockpot or Dutch oven over medium heat.
• Add carrots, celery, mushrooms, and garlic; saute about 4-5 minutes.
• Add turkey, bay leaves thyme, basil, salt, and pepper; stir to mix in seasonings.
• Add chicken broth and bring to boil.
• Reduce heat to simmer, partially cover, and let simmer for 1 hour, or more if desired.
• Return mixture to boil, and add noodles.
• Cook 10 minutes, until noodles are just tender.
• Add peas and just cook til warmed.
• Remove from heat, discard bay leaves, and add parsley.