The Day After The Feast Before Turkey Soup Recipe

Name: The Day After The Feast Before Turkey Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs cooked turkey bones (from which most of the meat has been removed); leftover turkey skin; 16 cups water; 1/2 cup leftover gravy (or more); 1 bay leaf; 6 sprigs fresh thyme or 1 teaspoon dried thyme; 2 cups coarsely chopped celery tops; 1 cup coarsely chopped scraped carrot; 1 cup coarsely chopped peeled onion; 1 cup coarsely chopped leek (green part); 6 parsley sprigs; salt; fresh ground pepper; 2 cups carrots, scraped and cut into 1/4-inch dice; 2 cups celery, cut into 1/4-inch dice; 1 1/2 cups finely chopped leeks (white part); 1/2 cup finely chopped peeled onion; 2 cups fresh ripe tomatoes, cut into 1/2-inch cubes; 2 cups zucchini, cut into 1/2-inch cubes; 1/2 teaspoon finely mincded garlic; 1/2 cup orzo pasta; 1 cup corn kernel (fresh or frozen); 1 cup cooked turkey, cut into 1/2-inch cubes (white or dark meat); 1/4 cup finely chopped parsley; 1/2 cup freshly grated parmesan cheese

Servings: persons

3 1/2 lbs cooked turkey bones (from which most of the meat has been removed)
leftover turkey skin
16 cups water
1/2 cup leftover gravy (or more)
1 bay leaf
6 sprigs fresh thyme or 1 teaspoon dried thyme
2 cups coarsely chopped celery tops
1 cup coarsely chopped scraped carrot
1 cup coarsely chopped peeled onion
1 cup coarsely chopped leek (green part)
6 parsley sprigs
salt
fresh ground pepper
2 cups carrots, scraped and cut into 1/4-inch dice
2 cups celery, cut into 1/4-inch dice
1 1/2 cups finely chopped leeks (white part)
1/2 cup finely chopped peeled onion
2 cups fresh ripe tomatoes, cut into 1/2-inch cubes
2 cups zucchini, cut into 1/2-inch cubes
1/2 teaspoon finely mincded garlic
1/2 cup orzo pasta
1 cup corn kernel (fresh or frozen)
1 cup cooked turkey, cut into 1/2-inch cubes (white or dark meat)
1/4 cup finely chopped parsley
1/2 cup freshly grated parmesan cheese

1
To make the stock, put the bones in a kettle and add any leftover turkey skin.
2
Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsley chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer for one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
3
Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.

1338

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 1/2 lbs cooked turkey bones (from which most of the meat has been removed), leftover turkey skin, 16 cups water, 1/2 cup leftover gravy (or more), and more.

Yes, The Day After The Feast Before Turkey Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Day After The Feast Before Turkey Soup

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