A perfect way to use up the rest of your turkey, and nothing better than a stick to your ribs, comfort-food soup on a chilly day.
1. Make the stock. Best to do Thanksgiving night. After carving, put the carcass in a large pot. Fill with about 5 quarts of water. The water does not need to cover the whole bird.
2. Add onion, thyme, sage, garlic, and salt. Simmer on low for 3-4 hours. The water should reduce, and the carcass should break apart with some light pressure from your spoon towards the end.
3. Strain out all the chunks and keep the liquid. Pull off any good pieces of meat from the carcass (they should fall right off and they should be VERY flavorful). Save these for the soup. Discard the remaining carcass and onion.
4. Refrigerate the liquid stock overnight.
5. The next day, skim the fat that has risen to the top. Then put the stock in a pot and simmer on low.
6. Add carrots, celery, onion, turkey (from stock prep AND from leftover pre-carved pieces), salt, thyme, and sage.
7. Cook for at least 2 hours, stirring occasionally.
8. Separately, cook the white rice (you can add it uncooked but it would soak up a TON of the liquid stock).
9. About 20 minutes before you want to eat, add the cooked rice. Then add the heavy cream.
10. Serve with leftover warm rolls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (920g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 41 | ||
Calories from Fat: 11 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.2g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 20.2mg | 1 % | |
Potassium 14.1mg | 0 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.