TURKEY SOUP WITH SLICKERS
Our grandson calls this "bone soup" because I make it with Thanksgiving turkey bones! The recipe for slickers-half dumplings, half egg noodles- comes from my grandmother.
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside., In a large bowl, beat 1 cup of the broth and egg. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips., Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.
Nutrition Facts :
TURKEY SOUP WITH RICE
Provided by Food Network Kitchen
Categories appetizer
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
TURKEY AND VEGETABLE SOUP
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
- Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
- Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
- Ladle the soup into each serving bowl and serve with the crusty bread.
DAY-AFTER TURKEY SOUP
Provided by Food Network Kitchen
Time 1h25m
Yield 4 Quarts
Number Of Ingredients 14
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.
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
HOMEMADE TURKEY SOUP
The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h55m
Yield 10
Number Of Ingredients 12
Steps:
- Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
- Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
- Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
- Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
TURKEY AND DRESSING SOUP (USE UP THOSE LEFTOVERS SOUP)
This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.
Provided by Pot Scrubber
Categories Stocks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Directions? Are you kidding? Make it up as you go along but here is an example.
- After carving your turkey save any tasty drippings for later to add to your turkey or chicken stock.
- Force feed your family left over turkey for a couple of days and then round up the remains of that poor bird.
- Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
- Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
- If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
- You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
- If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
- Add seasonings if you need to.
- Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!
TENDER TURKEY NOODLE SOUP
Make and share this Tender Turkey Noodle Soup recipe from Food.com.
Provided by mydesigirl
Categories Poultry
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In an 8 quart soup pot, combine all ingredients except the noodles and corn.
- Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender.
- Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks.
- Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes.
- Return turkey to the pot and add corn.
- Cook for 5 minutes or until noodles are tender and corn is heated thoroughly.
- Serve immediately.
Nutrition Facts : Calories 224.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 16.6, Sodium 1227.8, Carbohydrate 48.7, Fiber 5.8, Sugar 5, Protein 7.1
TURKEY SOUP
I love Turkey and I love soup, so there's no way I'm getting rid of that Turkey carcass. This is my basic chicken soup recipe with Turkey instead. The garlic and tomato sauce add terrific flavor and nice color. I'll eat it all year round.
Provided by NJstixx
Categories Poultry
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add finely chopped onion, (2) celery stalks and garlic to 2 T of vegetable oil in a soup pot.
- Sweat until tender.
- Add turkey, remaining chicken broth, tomato sauce and water.
- Also add fresh herbs, garlic salt and pepper.
- You may add more water if necessary.
- Bring to a boil and simmer for 1 hour.
- Strain soup into another pot removing the flavoring vegetables, and carcass.
- Return broth to soup pot.
- Remove meat from the carcass and add to broth.
- Chop remaining and celery into small pieces and add to soup.
- You may also add additional turkey leftovers at this point.
- Return to a boil and simmer for 1 1/2 hours.
- Put the carrots in 45 minutes before finishing.
- Serve with fine egg noodles.
Nutrition Facts : Calories 78.1, Fat 4.2, SaturatedFat 0.7, Sodium 522, Carbohydrate 7.2, Fiber 1.8, Sugar 3.7, Protein 3.4
BASIC TURKEY SOUP
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.
Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
SKINNY TURKEY-VEGETABLE SOUP
Steps:
- In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
EASY TURKEY SOUP
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium
OLD-FASHIONED TURKEY SOUP
For added convenience freeze some of the soup in individual serving-size portions.
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 16
Steps:
- Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.
Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 522mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
TURKEY SOUP
My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado
Provided by Taste of Home
Time 4h30m
Yield 12 servings (5 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.
Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
TURKEY SOUP WITH SLICKERS
Our grandson calls this 'bone soup' because I make it with Thanksgiving turkey bones! The recipe for slickers--half dumplings, half egg noodles-- comes from my grandmother.
Provided by Allrecipes Member
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 27.9 g, Cholesterol 42.8 mg, Fat 10.7 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 2.8 g, Sodium 449.3 mg, Sugar 1.7 g
TURKEY SOUP FOR THE SLOW COOKER
This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poulty seasoning. You can freeze the carcass and make the broth when convenient for you.
Provided by Sageca
Categories Poultry
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Turkey Broth:.
- Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight.
- Next morning, strain the both and pour it back in the slow cooker.
- Remove turkey meat from bones, set meat aside.
- Soup:.
- In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
- Cook at High for 4 hours; add turkey, noodles, and parsley.
- Cook another 1/2 hour.
- Enjoy!
- NOTE: Cooking time doesn't include the overnight that your broth is cooking.
TURKEY NOODLE SOUP
With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!
Provided by Frank Butcher
Categories Poultry
Time 1h45m
Yield 5 quarts, 10 serving(s)
Number Of Ingredients 16
Steps:
- In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
- Heat to boiling; reduce heat, cover and simmer for 1 hour.
- Remove the bones to a platter and let c ool.
- Add the parsley through to green beans.
- Heat to boiling; reduce heat and simmer for 10 minutes.
- Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
- Heat to boiling; add noodles and cook uncovered for 10 minutes.
- Melt butter in a small frying pan; stir in flour.
- Cook over low heat, stirring constantly, until the flour browns.
- Stir into boiling soup.
- When the soup returns to a boil; reduce heat and simmer for 5 minutes.
- Serve hot in large bowls - as if there were any other kind! - Enjoy.
- Notes: I serve this with fresh French Bread and butter.
- I have used yellow beans and a mixture of both.
- Once I wound up using frozen mixed vegetables - and it was still good.
- On two makings, chicken was substituted for the turkey - and it turned out well.
- Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
- To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
- Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
- If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.
Nutrition Facts : Calories 148.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 25.3, Sodium 1488.2, Carbohydrate 19.9, Fiber 2.7, Sugar 3.3, Protein 4.5
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