The Day After the Feast Before Turkey Soup
Transform your holiday leftovers into a comforting and flavorful bowl of "The Day After the Feast Before Turkey Soup," a hearty recipe designed to maximize every bit of your Thanksgiving or Christmas spread. This post-feast soup features tender shredded turkey, a rich homemade broth simmered from the turkey carcass, and an assortment of leftover vegetables, rice, noodles, or even stuffing, making it the ultimate zero-waste meal. Enhanced with fragrant garlic, fresh thyme, and a touch of leftover gravy for depth, this warming dish comes together beautifully with minimal effort. Perfect for cozying up on a chilly day, this soup serves as a delicious reminder of the holiday's bounty while keeping cleanup and food waste to a minimum. Pair it with crusty bread or reheated dinner rolls for a soul-soothing experience that the whole family will savor.
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or chopped)
- 1 whole Turkey carcass or bones
- 10 cups Water
- 2 cups Leftover vegetables (e.g., carrots, celery, onions)
- 1 cup Leftover gravy (optional)
- 2 cups Cooked rice, noodles, or stuffing
- 2 cloves Garlic (minced)
- 2 sprigs Fresh thyme (or 1 tsp dried thyme)
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil or butter
Instructions
Place the turkey carcass or bones into a large stockpot. Add the water, thyme, bay leaf, and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Let it cook uncovered for about 60 minutes, occasionally skimming off any foam.
While the stock is cooking, heat the olive oil or butter in a large skillet over medium heat. Add the garlic and leftover vegetables. Sauté for 5-7 minutes until fragrant and slightly softened.
Once the stock has finished simmering, remove the turkey carcass or bones using tongs or a slotted spoon. Strain the stock through a fine-mesh sieve into a clean pot to remove smaller bits. Discard the strained solids.
Return the strained stock to the stove over medium heat. Add the sautéed vegetables and leftover gravy (if using) to the pot. Stir well to combine.
Add the cooked turkey meat, cooked rice, noodles, or stuffing to the soup. Stir everything together and let it simmer for another 20 minutes on low heat to let the flavors meld.
Season the soup with salt and black pepper to taste. If desired, add more herbs or spices according to your preference.
Remove the bay leaf and thyme sprigs before serving. Ladle hot soup into bowls and serve with crusty bread or leftover dinner rolls for a perfect post-feast meal.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
