Turkey Revenge Soup (for leftovers) Recipe

Name: Turkey Revenge Soup (for leftovers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole turkey carcass wings & all the scraps left after carving; 1 x gravy prepared, leftovers; 1 x mixed vegetables whatever you have left over; 2 medium carrots sliced; 2 stalks celery including leafy tops, chopped; 12 ounces green beans (12 ounce can no salt), drained; 2 quarts water boiling; 1 x any peels root ends and leafy tops left over from onions, celery, potatoes, carrots; 4 cloves garlic crushed; 1 x cloves; 12 ounces egg noodles wide; 12 ounces corn, canned, no salt (canned no salt), drained; 1 each onions white onion, chopped; 1 x salt to taste; 1 x black pepper to taste

Servings: persons

1 whole turkey carcass wings & all the scraps left after carving
1 x gravy prepared, leftovers
1 x mixed vegetables whatever you have left over
2 medium carrots sliced
2 stalks celery including leafy tops, chopped
12 ounces green beans (12 ounce can no salt), drained
2 quarts water boiling
1 x any peels root ends and leafy tops left over from onions, celery, potatoes, carrots
4 cloves garlic crushed
1 x cloves
12 ounces egg noodles wide
12 ounces corn, canned, no salt (canned no salt), drained
1 each onions white onion, chopped
1 x salt to taste
1 x black pepper to taste

1
Cut wings off carcass and cut up the remaining bird as you would a chicken for frying.
2
Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water.
3
Add garlic cloves.
4
Fill the stock pot with water and bring to a boil.
5
Reduce heat to a simmer and let it cook until the liquid is reduced by 13.
6
Remove from heat to cool cover and refrigerate overnight.
7
The next day remove the congealed fat from the top of the broth.
8
Drain the contents through a collander into another large pot.
9
Return the broth to the stock pot.
10
Go through the collander and remove vegetable & garlic pieces and discard.
11
Next, go through the turkey remnants and pull out all the meat and add to the stock pot.
12
Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot.
13
There should be just enough liquid to cover the contents.
14
Place over heat and bring to a boil.
15
While you're waiting, cook the egg noodles per package directions and drain.
16
Simmer the soup just long enough to cook the carrots.
17
Add 2 quarts of water, egg noodles and left over gravy.
18
Adjust seasonings (salt & pepper).
19
Stir well, let simmer long enough to heat noodles and serve.

897

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 whole turkey carcass wings & all the scraps left after carving, 1 x gravy prepared, leftovers, 1 x mixed vegetables whatever you have left over, 2 medium carrots sliced, and more.

Yes, Turkey Revenge Soup (for leftovers) 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.

Turkey Revenge Soup (for leftovers)

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