Thanksgiving is a time of gratitude, joy, and, of course, indulgence. After the feasting frenzy comes to an end, we often find ourselves with an abundance of leftover turkey, stuffing, and vegetables. At least I do! What better way to honor this cherished holiday than by turning those leftovers into a heartwarming tradition? For years, the day after Thanksgiving has meant one thing in my family: simmering a big pot of Homemade Turkey Soup.
A Tradition Carved in Flavor:
Our family’s love affair with Turkey Soup began many years ago. The day after Thanksgiving is a tradition that involves gathering in the kitchen, sharing stories of the previous day’s festivities, and breathing in the comforting aroma of simmering soup. It’s a time to bond over food, laughter, and shared memories. Every year, I eagerly anticipate this moment, and I can’t imagine Thanksgiving without it.
There’s something undeniably magical about sipping a steaming bowl of turkey soup. It’s warm and cozy, wrapping you in a comforting embrace. The rich, savory broth, tender shreds of turkey, and the familiar flavors of Thanksgiving create a feeling of contentment like no other. This soup is the perfect antidote to the cool, crisp air that arrives with the holiday season.
A Feast in a Bowl:
Not only is Turkey Soup a treasured tradition, but it’s also a practical way to use up Thanksgiving leftovers. It’s a brilliant solution for preventing food waste while transforming those remnants into something extraordinary. Plus, it provides you with a hearty meal that keeps on giving, long after the Thanksgiving table has been cleared.
This recipe is based on a 22-25-pound turkey that I usually make during Thanksgiving. You can adjust your soup accordingly based on whatever size turkey you have left over. I use a 12-quart stockpot to cook all this in.
Side Note
For the purpose of creating this blog post, I used half of a leftover raw turkey I cooked at another time. I had a 20 lb turkey sitting in my freezer that someone offered me and I decided to cook it to make more room in my freezer. I cut the turkey in half used the backbones and cut them into pieces to fit inside my pot to make this soup. You can do the same at any time during soup season or use your leftover turkey from your Thanksgiving dinner.
Equipment:
12 Quart StockPot
Ingredients:
- 2 tablespoons of Extra Virgin Olive Oil
- 1 carcass from the roasted turkey (back bones, breast bones)
- 2 large onions, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon ground thyme
- 1 tablespoon ground sage
- 1 tablespoon of poultry seasoning
- Salt and pepper, to taste
- 2 teaspoons of red pepper flakes (optional)
- 2 cups of leftover stuffing (optional but delicious)
- 2 cups leftover vegetables (e.g., corn and peas)
- Fresh parsley or thyme, chopped (for garnish)
- Water
- 1 lb of penne pasta
Instructions:
- In a large soup pot, heat some extra virgin olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté until the vegetables are tender and fragrant.
- Add the bay leaves, ground thyme, sage, poultry seasoning, and red pepper flakes (optional). Season with salt and pepper.
- Remove as much meat as possible before placing the bones in the pot. Remove turkey breast, drumsticks, and wings. There will be plenty of turkey meat left on these bones. Place it in the large pot and add water until the bones are covered and then some.
- Add the stuffing, corn, and peas.
- Bring it to a boil, then reduce the heat and let it simmer for 1 1/2-2 hours, allowing the flavors to meld. They’ll infuse the soup with even more Thanksgiving goodness.
- After it has been boiling remove all bones from the soup. Set aside for a few minutes and let it cool off until warm enough to work with.
- Do not turn off the heat. Let the stock keep boiling.
- Once the bones have cooled off enough, begin removing any meat left on the bones using your hands or a fork. Once done, place all the turkey meat back into the pot.
- Taste the soup and adjust the seasoning if needed to your liking.
- Add 1 lb of penne pasta and continue to boil until pasta is al dente.
- Serve your homemade Turkey Soup piping hot, garnished with freshly chopped parsley.
- This soup pairs very well with my Homemade Bread recipe. Or if you have any leftover Thanksgiving rolls that works too!
Tips
- Labor of Love: Making this turkey soup is a labor of love, where every simmering pot is filled with memories of shared meals and the warmth of family gatherings. Time and patience are key!
- Save the Turkey Carcass: After your Thanksgiving feast, don’t discard the turkey carcass. It’s a treasure trove for making a rich, flavorful broth. If you have a large turkey, consider breaking it down into smaller parts to fit in your pot. I typically don’t use the drumsticks or wings because of how big my turkey usually is, but if that’s all that you have left over then feel free to use those.
- Versatile Recipe: The beauty of turkey soup is its adaptability. You can adjust the recipe based on the leftovers you have. Use the remaining turkey meat, stuffing, and roasted vegetables for a satisfying, unique twist on the classic.
- Cut the Recipe in Half: Depending on the amount of leftovers, feel free to scale down the recipe as needed. You can make a smaller batch by reducing the quantities of ingredients.
- Adjust Seasonings: The seasonings may need to be adjusted when scaling down the recipe. Start with half the suggested amounts and then taste and adjust the salt, pepper, and herbs as necessary.
- Combine Flavors Mindfully: When adding leftovers like stuffing and roasted vegetables to your soup, consider the flavors. It’s a great way to use what’s on hand, but be mindful of how the different ingredients complement each other. I don’t typically add any fresh or dried fruits to my stuffing unless I bake it separately in a dish. I stuff my turkey with stuffing. If you have leftover stuffing with any fruits or nuts in it, I would not use it in this soup. Instead, take a bag or box of stuffing, depending on what you use and just add that to the pot of soup. Vegetables like peas, corn, and carrots work best in this soup.
- Fresh Herbs: Using fresh herbs, such as parsley or thyme, as a garnish can add a burst of fresh flavor to your turkey soup. It’s a great way to balance the hearty, savory components.
- Pasta: Penne pasta, or any pasta of similar size, adds a delightful texture and substance to my turkey soup, making it even heartier and more satisfying.
- Freeze: If you’re not ready to make soup immediately, freeze the turkey carcass for later use. It can be stored in airtight containers or freezer bags for several months. Once cooked, this soup also freezes well for months. These containers are a great way to store your soup. Freshware Food Storage Containers [24 Set] 32 oz – Keeping it Lucy
- Enjoy and Share: Homemade turkey soup is not just a delicious way to use up leftovers; it’s also a comforting and nourishing meal. Enjoy it with family and friends, and perhaps share some with neighbors or loved ones as a thoughtful gesture.
With a single pot of Turkey Soup, you’ll not only use your Thanksgiving leftovers efficiently but also carry on a heartwarming tradition that will fill your home with warmth and love. The day after Thanksgiving will never be the same once you’ve experienced the comfort of homemade Turkey Soup. Share it with your family and create cherished memories that will last a lifetime.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
To stay connected with my weekly content, subscribe to my Newsletter down below!
Homemade Turkey Soup
Equipment
- 12 Quart StockPot
Ingredients
- 2 tablespoons of Extra Virgin Olive Oil
- 1 carcass from the roasted turkey back bones, breast bones
- 2 large onions chopped
- 3 carrots sliced
- 3 celery stalks chopped
- 4 cloves of garlic minced
- 2 bay leaves
- 1 tablespoon ground thyme
- 1 tablespoon ground sage
- 1 tablespoon of poultry seasoning
- Salt and pepper to taste
- 2 teaspoons of red pepper flakes optional
- 2 cups of leftover stuffing optional but delicious
- 2 cups leftover vegetables e.g., corn and peas
- Fresh parsley or thyme chopped
- Water
- 1 lb of penne pasta
Instructions
- In a large soup pot, heat some Extra Virgin Olive Oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté until the vegetables are tender and fragrant.
- Add the bay leaves, ground thyme, sage, poultry seasoning, and red pepper flakes (optional). Season with salt and pepper.
- Remove as much meat as possible before placing the bones in the pot. There will be plenty of turkey meat left on these bones. Place it in the large pot and add water until the bones are covered and then some.
- Add the stuffing, corn, and peas.
- Bring it to a boil, then reduce the heat and let it simmer for 1-2 hours, allowing the flavors to meld. They’ll infuse the soup with even more Thanksgiving goodness.
- After it has been boiling remove all bones from the soup. Set aside for a few minutes and let it cool off until warm enough to work with.
- Do not turn off the heat. Let the stock keep boiling.
- Once the bones have cooled off enough, begin removing any meat left on the bones using your hands or a fork. Once done, place all the turkey meat back into the pot.
- Taste the soup and adjust the seasoning if needed to your liking.
- Add 1 lb of penne pasta and continue to boil until pasta is al dente.
- Serve your homemade Turkey Soup piping hot, garnished with freshly chopped parsley or thyme.
- This soup pairs very well with my Homemade Bread recipe. Or if you have any leftover Thanksgiving rolls that works too!
Leave a Reply