Turkey Revenge Soup is the ultimate way to utilize your leftover turkey carcass, transforming it into a rich, flavorful broth that serves as the foundation for a hearty meal. This Southern-inspired dish combines tender shredded turkey meat with a medley of vegetables like carrots, celery, corn, and green beans. The deep, savory flavor comes from simmering the bones and scraps with garlic and onion peels, creating a robust stock that is then reduced and clarified. With the addition of wide egg noodles and a splash of leftover gravy, this soup offers a satisfying texture and comforting warmth. It is perfect for chilly evenings or as a way to stretch leftovers into a substantial family dinner. Simple, economical, and deeply satisfying, this recipe ensures nothing goes to waste while delivering maximum flavor.
Turkey Revenge Soup
Description
Turkey Revenge Soup is the ultimate way to utilize your leftover turkey carcass, transforming it into a rich, flavorful broth that serves as the foundation for a hearty meal. This Southern-inspired dish combines tender shredded turkey meat with a medley of vegetables like carrots, celery, corn, and green beans. The deep, savory flavor comes from simmering the bones and scraps with garlic and onion peels, creating a robust stock that is then reduced and clarified. With the addition of wide egg noodles and a splash of leftover gravy, this soup offers a satisfying texture and comforting warmth. It is perfect for chilly evenings or as a way to stretch leftovers into a substantial family dinner. Simple, economical, and deeply satisfying, this recipe ensures nothing goes to waste while delivering maximum flavor.Ingredients
Directions
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Cut the wings off the turkey carcass and cut up the remaining bird pieces as you would for frying.
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Place the carcass pieces, wings, and any vegetable peelings or parings into a large stock pot.
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Add several bruised garlic cloves to the pot.
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Fill the stock pot with water, ensuring the ingredients are covered, and bring to a boil.
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Reduce heat to a simmer and cook until the liquid is reduced by one-third.
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Remove from heat, cover, and refrigerate overnight to cool and congeal the fat.
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The next day, remove the hardened layer of fat from the top of the broth and discard.
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Strain the broth through a colander into a clean bowl or pot, reserving the liquid.
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Discard the vegetable scraps and garlic pieces caught in the colander.
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Pull all usable meat off the turkey bones and discard the bones.
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Return the reserved broth to the stock pot and add the shredded turkey meat.
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Add chopped white onion, sliced carrots, chopped celery stalks and tops, drained canned green beans, and drained canned corn to the pot.
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Add any leftover gravy and enough water to just cover the contents.
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Place the pot over heat and bring the soup to a boil.
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Meanwhile, cook wide egg noodles according to package directions and drain.
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Reduce the soup heat to a simmer and cook until the carrots are tender.
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Add the cooked egg noodles to the soup pot.
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Season with salt and pepper to taste.
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Stir well and simmer briefly to heat the noodles through, then serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 47.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 17.2mg6%
- Sodium 14.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is designed to use leftovers. Feel free to substitute the canned vegetables with fresh or frozen varieties. If using frozen vegetables, add them during the simmering stage.
The "revenge" in the title refers to getting back at the turkey by using every part of it. It is a traditional Southern approach to minimizing waste.
For a richer flavor, you can saut&# 195;© the onions, carrots, and celery in a little butter or oil before adding them to the broth.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it cools; add a splash of water or broth when reheating.
If you do not have leftover gravy, you can omit it or add a teaspoon of poultry seasoning or thyme for extra flavor.
