SOUP FROM TURKEY DRIPPINGS RECIPES

Name: Turkey and Dressing Soup (Use up Those Leftovers Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 6 cups turkey broth or 6 cups chicken broth; 1 1/2 cups cooked turkey (approximately); 1 cup prepared stuffing (approximately); carrot (cooked plain); peas (cooked plain)

TURKEY AND DRESSING SOUP (USE UP THOSE LEFTOVERS SOUP ...

Turkey and Dressing Soup (Use up Those Leftovers Soup ... image

This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 cups turkey broth or 6 cups chicken broth
1 1/2 cups cooked turkey (approximately)
1 cup prepared stuffing (approximately)
carrot (cooked plain)
peas (cooked plain)

Steps:

Directions? Are you kidding? Make it up as you go along but here is an example.
After carving your turkey save any tasty drippings for later to add to your turkey or chicken stock.
Force feed your family left over turkey for a couple of days and then round up the remains of that poor bird.
Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
Add seasonings if you need to.
Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!

Nutrition Facts : Calories 118.5, FatContent 4.6, SaturatedFatContent 1.1, CholesterolContent 26.6, SodiumContent 199.2, CarbohydrateContent 7.2, FiberContent 1, SugarContent 0.7, ProteinContent 11.3

EASY LEFTOVER TURKEY SOUP RECIPE - HOW TO MAKE LEFTOVER ...

Easy Leftover Turkey Soup Recipe - How to Make Leftover ... image

Instead of the usual (and expected) turkey sandwich?, make this easy leftover turkey soup! It's the perfect way to use up your leftover Thanksgiving turkey.

Provided by THEPIONEERWOMAN.COM

Categories Thanksgiving winter comfort food dinner main dish poultry soup

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 cups

Number Of Ingredients 18

Ingredients

2 tbsp. olive oil
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 small onion, chopped
1 c. green beans
3 garlic cloves, finely chopped
3 tbsp. all-purpose flour
8 c. chicken stock
1 tbsp. chopped fresh rosemary
2 tsp. kosher salt, plus more to taste
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
3/4 c. uncooked orzo pasta
3 c. chopped cooked turkey
2 c. packed baby spinach leaves
1/4 c. fresh lemon juice, optional
Ground black pepper, to taste

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

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TURKEY AND DRESSING SOUP (USE UP THOSE LEFTOVERS SOUP ...

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Description I make this leftover turkey noodle soup recipe every year and almost never have to go shopping for ingredients! I just use whatever is left from Thanksgiving; for me, that included celery, carrots, onion, frozen peas, frozen corn, and leftover turkey. I also made the turkey stock from scratch using the carcass and bones of my Thanksgiving turkey. This is basically like chicken noodle soup and it’s a no-brainer to make. You can use almost any fresh veggies or herbs, and season it how you want. I mostly just used Spicy Dan-O’s Seasoning in mine, which gave it a little kick and a great blend of herbs, citrus, garlic, salt, and onion. It’s really good every time! So yes, always save the leftover bones and body of your turkey. What you’ll want to do with it, is clean off any good meat that you might plan to use in your soup. Add the bones, skin, leftover drippings, and meat you don’t plan to eat to a pot and cover to the top with water. Add some fresh veggies and herbs, and some Dan-O’s Seasoning, and let it cook for a few hours. I do not spend a ton of time letting my stock reduce because ain’t nobody got time for that. I must also say, I DID not have the noodles I wanted for my soup this time. I usually use egg noodles, but again I wanted to make a point to avoid a trip to the store, so rotini worked just fine. But, if you’re going to the store for this… get some egg noodles and bay leaves. So, there you have it! If you’re tired of Thanksgiving leftovers, turn them into soup! And don’t let anything go to waste. Give your leftovers a fresh lease on life. Enjoy! Ingredients Turkey Carcass (bones, skin, leftover drippings) Turkey meat (1-1.5 lbs) 6 carrots 5 stalks of celery Frozen corn and peas (optional) 2 onions 2 tbs garlic ½ stick of butter 1 can of chicken broth (optional) Herbs of choice (parsley, bay leaves) ¼ cup spicy Dan-O’s Seasoning Salt and pepper ½ box of rotini or egg noodles Prep Time 15 Mins Cook Time 3 Hrs Serving Size 6-8 Instructions Make your stock by adding bones, skins, and drippings to a large pot. Fill pot with water until it covers all the ingredients. Add in a few carrots, celery stalks, garlic cloves, and a whole onion to the broth. Add in a few TBS of Dan-O’s, and any fresh herbs you plan to use. Bring to a high boil, then reduce to a low boil for a few hours. Skim off surface fat occasionally. Using a strainer, carefully dump the broth pot into a separate container and remove all of the solid pieces. You can choose to reduce the broth, but I typically do not. Set broth to the side. Chop up roughly 3, carrots, 3 stalks of celery, and 3 cloves of garlic into soup-sized pieces. Add them to a separate pot, and sautee with a half stick of butter for about 10 minutes until they soften up. Pour broth over top of sauteed carrots and celery in the second pot. Add in your onion, 2 more tbs of Dan-O’s Seasoning, and can of chicken broth. Cook for about 15 minutes on medium heat to reduce and soften the veggies. Add in the rest of your veggies, such as frozen peas and corn. Turn down the heat to medium-low and simmer for 15-20 more minutes. Start another pot of boiling water for your noodles. Add in your turkey and turn the heat to low. Cook your noodles in separate pot until al-dente. Add noodles to soup mix and keep on low heat for 15 minutes or so. Scoop out your onion and any large herbs. Salt, pepper, and Dan-O’s to taste. Enjoy! Contributed recipe by Chuck in Louisville, KY. Submit your recipe! Best Dan Seasoning Shop All Products
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Category Soup
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