Thanksgiving leftovers: Turkey soup
Hi everyone! Miss me? I sure missed you! Things are finally settling down here after the Thanksgiving festivities (only momentarily before Christmas though). How was your turkey day? I hope it was fantastic and you were able to spend it with friends, family and loved ones! We had a few friends over to share the holiday with us – it was a fun, relaxing evening. 🙂 Did you think of creative ways to have your turkey leftovers? There are great recipes out there for your turkey leftovers; but, honestly, turkey is such a treat for me that I love just having it with gravy and rice! Maybe I’ll think of some great turkey recipes for you next year.
One thing I can’t resist making with my leftovers is turkey soup. I sure hope you saved the bones from your turkey after you carved it – that’s what you use to make the best turkey soup! It’s so easy. Two words: crock pot. And because it’s usually cold and blustery around this time of year, it’s the perfect thing to have! It doesn’t take much to make it, leaving you more money for your holiday shopping ;)! All you have to do is throw the turkey carcass (I really dislike using that word, sounds horrible) into a crock pot with water before you go to sleep, pull the meat from the bones in the morning, add veggies, go to work, viola! Dinner is ready when you get home. Easy, right? If you’re worried about soggy veggies, add them right when you get home from work and cook for 2 hours on high to get the veggies where you want them. And, of course, you can use your favorite vegetables – I was feeling like a simple soup after the extravagant food for turkey day. Have fun and enjoy!
What you need:
Turkey carcass (bones left after carving)
1 small package baby carrots, carrots cut in half
1 onion, chopped and divided
2-3 cloves minced garlic
1 bay leaf
PDS, to taste
What to do:
- Put turkey carcass (bones with those small pieces of meat left after carving the turkey) and minced garlic into a crock pot, fill with water until carcass is covered. Cook on low overnight.
- Pull meat from the bones in the morning, discard bones. Add bay leaf and half of chopped onion; cook on low for 8-10 hours.
- Go to work, run errands or do whatever it is you do during the day. 🙂
- When you get home at the end of the day, add the rest of the chopped onions and all of the baby carrots. Cook on high for 2-3 hours, or until vegetables reach the desired tenderness.
- Season with PDS, to taste. Serve and enjoy!
Note: You can always add more turkey meat to the soup by supplementing with your leftover turkey meat.