The real trick to this recipe is to use the biggest stock pot you have.
If you don’t have a large stock pot, only use part of the carcass.
You also have to be very patient and picky when removing the bones.
The step where you do that reads remove the carcass and bones from pot…this will take a while and is kind of tedious.
Take your time.
Turkey Carcass Soup
Ingredients
- 2 cups Leftover Stuffing
- 2 cups Baby Carrots
- 4 stalks Celery
- 2 large Onions
- 4 Dried Bay Leaves
- 3 tablespoons Poultry Seasoning
- 84 ounces Vegetable Broth
- 4 cubes Chicken Bouillon
- 4 tablespoons Minced Garlic
- 3 tablespoons Black Pepper
- 2 1/2 cups Wild Rice or Long Grain Brown Rice not instant rice
Instructions
- Remove as much of the meat as you can from the turkey carcass
- Reserve turkey meat for another recipe unless you want _really_ meaty soup
- Chop the baby carrots
- Chop the celery
- Dice the onions
- Drain peas
Phase 1:
- Get out your largest stock pot (see note)
- Put the turkey carcass into the stock pot
- Add stuffing, carrots, celery, onions, bay leaves, poultry seasoning, vegetable broth, chicken bouillon cubes, garlic and pepper
- Add enough water to ensure the carcass is entirely submerged
- Bring to a boil over *medium heat* (do not turn heat to high)
- Reduce heat to medium
- Boil for 1 1/2 hours, stir contents frequently
Phase 2:
- Skim off any fat from the soup (this will often appear as foam)
- Remove carcass and bones from pot (see note)
- Pick meat off the bones and return meat to the pot
- Throw away and bones (and skin)
Phase 3:
- Add rice to pot
- Raise heat to medium-high
- Bring soup to a boil
- Lower heat to medium
- Simmer for 30 minutes, stirring frequently