I’m worried sick that you already did – ’cause then you’re missing out on the yummiest soup of the year! I got this recipe from All Recipes and made it last year. (the payback for cooking the turkey means I get the bones!:) It is so delicious – try grating a couple carrots, too – so colorful and tasty.
Oh, and make my stock richer – throw in a roughly chopped onion, a few cloves garlic, a bit of salt and pepper, and simmer it at least 6 hours – this ensures you get ALL the nutrients out of the bones – that’s what makes stock so good for you! Then you probably won’t need the bullion cube…
After Thanksgiving Soup
Prep Time: 1 Hour 10 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 16 servings
|
1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
|
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon
granules
3/4 teaspoon pepper
|
| 1. | Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside. |
| 2. | In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. |
| 3. | Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. |
I left my carcass simmering in my crockpot this morning, and came to work with Jeremy and Jesse. I am selling Christmas wreaths at the business this morning, and if I sell out by noon, I will make more. And when we get home the house will smell aromatic and inviting…oh, I love soup!
Hello, I just found your blog.
I'm boiling my turkey carcass right now! 😉
BTW, we do the same thing with chicken bones
My mama cooks the bones for several days and then puts the broth in jars for future use in all kinds of yummy soups. We also use it in rice. Like for 2 cups of rice, we use 2 cups water and 2 cups broth instead of all water. Tastes great, adds LOTS of flavor as well as nutrition.