This is a country-style recipe like my Baba or Grandma used to make. You can add almost anything to it—just like when I was a kid, cleaning out the fridge! I hope this soup touches your soul!
Thanksgiving turkey has been served, Bob is snoozing on the couch, the kids are playing video games, and you’re staring at the mess in the kitchen. It’s time to roll up your sleeves! Grab a drink, grab what’s left of that turkey, and let’s toss it in a pot.
This recipe makes one big pot of turkey soup—enough to feed 10, plus a bowl or two for the freezer.
Servings: 10
Prep Time: 20 minutes
Cook Time: 3 hours 5 minutes
Ingredients:
1 Turkey Carcass
4 Cups Turkey Meat
¼ Green Cabbage
2 Whole White Onions
1 Head of Garlic
3 Sticks of Celery
2 Cups Mushrooms
3 Whole Peppers
4 Potatoes
¼ Cup White Vinegar
3 TBS Sea Salt
½ Cup Butter
1 TBS Oregano
1 TBS Basil
Directions:
Prepare Your Pot: Grab a large pot, like a Dutch oven or gumbo pot.
Prep the Turkey: No need to trim the turkey too much—just get what you want off the bones. Toss the carcass into the pot and fill it with water until it’s ¾ of the way up the bones.
Boil and Simmer: Bring the water to a boil, then add ¼ cup of white vinegar and 1 TBS of sea salt. Lower to a rolling simmer and cover. Cook for 3 hours, flipping the carcass with tongs every 30 minutes, and break it down a bit as you go.
Strain the Broth: Once you have a rich base, strain the pot to remove the bones. Set the broth aside.
Sauté the Aromatics: Dice 2 white onions and the head of garlic. Add them to the pot with ½ cup of butter, and cook until the onions are soft and translucent.
Add the Vegetables: Chop 3 peppers, 4 potatoes, and 3 carrots, and add them to the pot. Let them steam in the butter for a few minutes.
Combine and Simmer: Pour the strained broth back into the pot and bring it to a boil. Add 4 cups of chopped leftover turkey, ¼ chopped green cabbage, 3 sticks of chopped celery, 2 cups of chopped mushrooms, 1 TBS of oregano, and 1 TBS of basil. Return to a simmer.
Cook and Season: Cover and cook for 30 minutes. Taste the soup and adjust seasoning with sea salt and pepper as needed.
Serve or Store: Let the soup cool slightly, then serve. Or cool completely and pour into ziplock bags for freezing.
Recipe Note:
This is a country-style recipe like my Baba or Grandma used to make. Feel free to add whatever you have on hand—clean out the fridge! I hope this soup warms your heart and soul. Let me know how it turned out on Instagram!
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