Turkey Soup Recipe

Turkey Soup Recipe

This Turkey Soup Recipe is the perfect post-Thanksgiving Day recipe, as it utilizes the turkey carcass to make a nice flavored stock. The soup is a great way to use your turkey leftovers on a chilly November day!

This recipe is property of GreatChefRecipes.com

Ingredients:
1 leftover turkey carcass (10-13 pound turkey); along with any innards
8 cups water
1 medium sized onion, cut in half
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 can condensed cream of mushroom soup (undiluted)
2 packs of turkey sausage

Directions:
1. Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle and bring to a boil.
2. Reduce heat, cover and simmer for 2-hours.
3. Remove carcass, and place aside.
4. Strain broth and skim off fat and discard onion and bay leaves.
5. Return broth to the pot, add carrots, celery and chopped onion.
6. Bring pot to a boil and then reduce for 30-minutes until vegetables are soft.
7. Once the carcass has cooled, pick off any remaining meat and add it to the pot, along with sausage, any extra turkey and cream of mushroom soup.
8. Simmer for 30-minutes.
9. Once done serve with or without rice.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sauvignon Blanc
This turkey soup recipe has robust flavors of herbs which tie well into the Sauvignon Blanc. Sauvignon Blanc is not over-oaked and has a nice crisp element. The flavors of the soup go nicely with a chilled Sauvignon Blanc. Follow the link to our wine review site to find our favorite Sauvignon Blanc wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!