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Turkey bones alone don’t do the trick for this soup. It’s the leftover stuffing that gives it the flavor and body it needs. After tasting this soup, you’ll find it’s a great way to use your holiday leftovers.
Yield: 10 cups
INGREDIENTS
- 1 turkey carcass, broken into pieces (optional)
- 11½ cups cold water
- 2½ cups leftover turkey stuffing
- 2 cups turkey gravy
- 3 carrots, peeled and thickly sliced
- 3 ribs celery with leaves, sliced
- 1 onion, chopped
- ½ cup chopped fresh parsley
- 1 bay leaf
- 2 teaspoons dried thyme, crumbled
- Salt to taste
Directions
Put all the ingredients with 10 cups of the water in a large soup pot over medium heat, bring to a boil, and then reduce the heat to a simmer.
Stir to break up all the clumps of stuffing, and mix well. Let the soup simmer for about 1½ hours.
Add the remaining 1½ cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavoring if necessary. Serve hot.
© 2003 Marion Cunningham
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
This recipe serves 10 and includes 1/2 teaspoon of added salt.
133kcal (7%)
48mg (5%)
6mg (11%)
228mcg RAE (8%)
223mg
17mg
4g
3g
3g
17g
3mg (1%)
697mg (29%)
1g (6%)
6g (9%)
1mg (8%)
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