Leftover Turkey Carcass Soup

  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 4

Ingredients

  • 1 turkey carcass, trimmed of the meat
  • 2 packs (32 oz) Progresso™ chicken broth
  • 2 cups water
  • 2 celery stalks, cut into 3-inch chunks
  • 1 onion, peeled and quartered
  • 1 carrot, cut into 3-inch chunks
  • 2 dried bay leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 sweet potato, diced
  • 1 cup frozen pearl onions
  • 3 cloves garlic, minced
  • 1 lb package frozen vegetables or Cascadian Farm™ Frozen Organic Mixed Vegetables
  • 4 cups shredded turkey meat
  • 2 pinches salt and pepper, to taste
  • 1/4 cup fresh parsley, for garnish

Steps

  • 1
    In a large stock pot, add the turkey carcass, stock, water, celery, onion, carrot and one bay leaf. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Season with salt and pepper to taste.
  • 2
    Remove the carcass with tongs and discard. Pour the stock through a large strainer into a bowl. Discard the solids.
  • 3
    Back in the stock pot, heat the olive oil over medium-high. Add the sweet potato and pearl onions. Sauté for about 5 minutes. Add the garlic and bloom for 30 seconds. Add the frozen veggies, turkey meat, remaining bay leaf and reserved turkey stock. Let simmer another 20 minutes, or until the sweet potatoes have become tender.
  • 4
    Serve with parsley and crackers!

No nutrition information available for this recipe
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