Creamy After-Thanksgiving Turkey Soup
Thanksgiving is over, and you have a fridge full of leftovers. What do you do with all that leftover turkey? Don’t let it go to waste! Whip up a delicious and comforting bowl of creamy after-Thanksgiving turkey soup.
Why Make Turkey Soup?
Turkey soup is the perfect way to use up your leftover Thanksgiving turkey. It’s a warm and hearty dish that will keep you cozy during the chilly fall days. Plus, it’s incredibly versatile. You can customize it with your favorite vegetables, herbs, and spices to create a unique and flavorful soup.
The Creamy Twist
While there are many variations of turkey soup, adding a creamy element takes it to the next level. The creamy texture adds richness and depth to the soup, making it even more comforting and satisfying. It’s like a warm hug in a bowl.
How to Make Creamy Turkey Soup
Making creamy turkey soup is easier than you think. Start by sautéing onions, garlic, and your choice of vegetables in a large pot. Then, add your diced leftover turkey and broth. Let it simmer until the flavors meld together. Finally, stir in some cream or milk to create that creamy goodness.
Customize to Your Taste
One of the best things about turkey soup is its versatility. You can add any vegetables you have on hand, such as carrots, celery, peas, or corn. Experiment with different herbs and spices to create a unique flavor profile. Don’t be afraid to get creative!
Frequently Asked Questions
Q: Can I freeze the leftover turkey soup?
A: Absolutely! Turkey soup freezes well and can be stored for future meals. Just make sure to cool it completely before transferring it to freezer-safe containers.
Q: How long can I keep the turkey soup in the fridge?
A: The turkey soup can be refrigerated for up to 3-4 days. Make sure to store it in an airtight container to maintain its freshness.
Q: Can I substitute the cream with a dairy-free alternative?
A: Of course! If you’re lactose intolerant or prefer a dairy-free option, you can use coconut milk or almond milk instead of cream. It will still give you that creamy texture and taste.
Q: Can I use chicken instead of turkey?
A: Absolutely! If you don’t have leftover turkey, you can substitute it with cooked chicken. The soup will still be delicious and comforting.
Q: Can I add noodles or rice to the soup?
A: Definitely! Adding noodles or rice can make the soup even heartier and more filling. Just cook them separately and add them to the soup when serving.
Q: What herbs and spices go well with turkey soup?
A: Popular herbs and spices for turkey soup include thyme, rosemary, sage, and bay leaves. Experiment with different combinations to find your favorite flavor profile.
Q: Can I make the soup in a slow cooker?
A: Yes, you can! Simply follow the sautéing step in a separate pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I add other leftovers to the soup?
A: Absolutely! If you have leftover mashed potatoes, stuffing, or roasted vegetables, you can add them to the soup for extra flavor and texture. It’s a great way to use up all the leftovers.
In Conclusion
Don’t let your leftover Thanksgiving turkey go to waste. Transform it into a delicious and comforting bowl of creamy after-Thanksgiving turkey soup. Customize it with your favorite vegetables, herbs, and spices to make it your own. Freeze the leftovers for future meals or enjoy it for days to come. Say goodbye to boring leftovers and hello to a warm and satisfying meal!
Creamy After-Thanksgiving Turkey Soup
Ingredients
- 1 leftover turkey carcass
- 1 cup of butter
- 1 large onion , finely chopped
- 2 stalks of celery , finely diced
- 2 large carrots , finely diced
- 1 cup of all-purpose flour
- 2 cups of half-and-half
- 4 ounces of fettuccine , broken into 2-inch pieces
- ¼ cup of prepared stuffing , or more if desired
- 2 teaspoons of salt
- 1 teaspoon of chicken bouillon granules
- ¾ teaspoon of ground black pepper
- A pinch of poultry seasoning , or to taste
Instructions
- Place the turkey carcass in a large pot or Dutch oven and cover it with water.
- Bring the pot to a boil and then reduce the heat to medium. Cover the pot and let it simmer for 1 hour.
- Remove the turkey carcass from the pot and allow it to cool.
- Separate the turkey meat from the bones and cut the meat into bite-sized pieces. Discard the bones.
- In a large bowl, reserve 12 cups of the turkey broth. Save any remaining broth for another use.
- In the same large pot, melt the butter over medium heat.
- Cook and stir the onion, celery, and carrots in the melted butter until they become tender, which should take about 5 minutes.
- Sprinkle the mixture with flour and continue cooking and stirring until it becomes smooth, which should take about 5 minutes.
- Gradually stir in 4 cups of the reserved turkey broth and bring it to a boil. Cook and stir until the mixture thickens, which should take about 2 minutes.
- Stir in the remaining 8 cups of turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, bouillon, pepper, and poultry seasoning.
- Reduce the heat to medium-low, cover the pot, and let it simmer until the noodles are tender, which should take about 10 minutes more.
- If desired and if you have the time,
