This recipe is a great way to deal with the leftover turkey carcass, by turning it into a delicious and substantial soup. This is a great winter standby dish.
You can freeze your turkey carcass if you would prefer to make the stock and the soup at a later date. Also, you could freeze the turkey stock and the turkey meat separately to make up into the finished soup dish at a later date.
This recipe will serve about 6-8 people but it does depend on the size of your turkey carcass, and how much meat has been left on the carcass. It is certainly one of those recipes where you don’t have the worry too much about precise measurements.
Making the Turkey stock
Ingredients for the stock
Turkey carcass with some meat left on the bones
1 each of the following vegetables, carrot, onion, and celery stalk.
A couple of chicken bouillon cubes (optional)
Salt and pepper
Place the turkey carcass and vegetables in the slow cooker, I find it’s better to break down the carcass so that it lays in the slow cooker dish neatly.
Put in enough water to cover the carcass. Add the bouillon cubes if using.
Cook on low for up to 8 hours.
Once cooked strain the turkey stock mixture.
Strip the turkey meat from the carcass, and the meat set aside.
Making the leftover turkey soup
Ingredients for the soup
2 large onions, chopped into large dice.
2 large carrots, peeled and chopped into large dice.
1 garlic clove chopped finely
4 stalks celery, chopped finely
Cooked turkey stripped from the carcass and chopped into bite-sized pieces
Salt and pepper to taste
Fresh parsley chopped
Put the strained stock back into the slow cooker.
Add the chopped vegetables and bouquet garni, season with salt and pepper.
Turn up the slow cooker to high and cook for 4 hours, then add the turkey and cook for a further 1/2 hour.
When ready to serve taste the soup and adjust the seasoning if necessary.
Serve in bowls with the fresh chopped parsley sprinkled over the dish.