Most of your guests went back for seconds on Thanksgiving Day.
Then on Friday, you sliced off some of the remaining white meat and made turkey sandwiches.
Saturday, you decided to do something completely different and made turkey tacos, complete with homemade guacamole.
Then on Sunday, you tried the Turkey Fettuccine Skillet recipe that we featured last week.
But even after all that, there’s still a turkey carcass with some perfectly good meat staring at you. You can almost hear the ghost of the bird taunting you: “C’mon, human cook… bring it!”
Well, even today, four days after the big event, there’s one more way to get some extra mileage out of the big bird. This recipe yields about 2 quarts of soup, enough for 8 to 10 servings, and it matches nicely with a well-chilled Riesling, Gewurztraminer, or rosé-style wine.
- 1 leftover turkey carcass, from a 10- to 12-lb. turkey
- 2 quarts water
- 1 medium onion, halved
- 1/2 teaspoon salt
- 2 bay leaves
- 1 cup carrots, chopped
- 1 cup uncooked long-grain rice
- 1/3 cup celery, chopped
- 1/4 cup onion, chopped
- 10¾-oz. can condensed cream of chicken soup
- Place the turkey carcass in a stockpot. Add water, onion, salt and bay leaves.
- Slowly bring to a boil over low heat, then cover and simmer for 2 hours.
- Remove carcass, and cool. Strain broth, and skim off fat. Discard onion and bay leaves. Return broth to the pot.
- Add carrots, rice, celery and chopped onion. Cover and simmer until rice and vegetables are tender.
- Remove turkey from bones. Discard bones and cut turkey into bite-size pieces.
- Add turkey and cream soup to broth. Heat through, then serve.