My favorite Turkey leftover dish, Turkey Vegetable Soup


Serving Size : 12

—–For Stock—–
1 Leftover Turkey Carcus
2 Carrots peeled
1 large onion, sliced in half
1 large celery stalk
1 bay leaf
1 tsp black peppercorns
5 parsley stalks or stems (optional)
1 sprig thyme
1 zucchini squash, cut into thin rounds
1 yellow squash, cut into rounds
2 cups brocBroccoli floweret’s, small
1 1/2 cups green beans. sliced into 1 inch pieces
1 cups button mushrooms sliced
1 tsp garlic minced
1 Tbsp Italian seasoning (or fresh rosemary and thyme)
1 red pepper, cut into short thin strips

1. Place the first 7 ingredients in a large stock pot and cover completely
with cold water. Bring to a boil and reduce heat immediately to bring to a
slow simmer. Don’t stir pot much.

2. Simmer for 1 1/2 hours. Strain stock. Reserve carrots and meat on
carcass and chop in to a medium dice. Place stock carrots and meat back into
stock pot.

3. In a large sautee pan placethe olive oil and saute mushrooms on medium
high heat until they begin to get some color. Add red bell pepper and saute
until they are soft and also begin to show color. Add in garlic and Italian
seasoning into pan and cook into vegetable for 3 minutes on medium low heat.

4. Bring stock pot back to a low boil. Add green bean and broccoli back to
the pot and cook of 5 minuutes. Add sauteed vegetables into pan. Season
with salt and fresh ground pepper. (note:don’t be surprised how much salt
you add).



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