Friday, November 26, 2010

Day After Thanksgiving Turkey Rice Soup

It is the day after Thanksgiving and big surprise, we have left over turkey!  My sister made 30 pounds of turkey and there were just 25 of us.  Two of those 25 were babies so they did not eat much.  We did share the leftover turkey and give some to the other guests but I was still left with two Ziploc bags of turkey!  I thought a soup would be the perfect idea.  I found this recipe on It is definitely tasty but I made a few alterations.  I did not have a whole turkey carcass but I did have a wishbone that I threw into the soup instead.  I also used mashed potatoes to thicken the soup rather than stuffing.  Initially I thought we did not have stuffing but after I made the soup I did find a bag of it in the fridge.   I used much much more chicken broth and water than the recommended 2-1/2 quarts.  If you use just the recommended amounts the soup will be more like a casserole.  Just sayin.  Another change I made is that I used brown rice rather than white rice because that is what I had in my pantry.  I also had to cook the rice quite a bit longer than 25 minutes.  The last change I made to the recipe is that I left out the peas.  My son doesn't like peas. The soup is really good if you make a few tweaks and it is a great way to use up some extra turkey!

Day After Thanksgiving Turkey Rice Soup


1 picked over turkey carcass
1-1/2 cups leftover stuffing
2 celery stalks, chopped
2 carrots, peeled and sliced
1 onion, peeled and sliced
2 bay leaves
1 tablespoon poultry seasoning
1 teaspoon ground sage
4 quarts chicken broth (increased from 2-1/2 quarts)
4 cups water (added by me)
garlic powder to taste
ground white pepper, to taste
2 cups (uncooked) regular long-grain white rice
1 (16 oz) package frozen green peas


1.  Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth.  Pour in water to cover.  Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam.  Remove the carcass and any bones.  Pick any meat off and return to the pot, discarding bones and skin.  Remove the bay leaves. 

2.  Season to taste with garlic powder and pepper.  Stir in the rice and return to a boil over medium-high heat.  Lower heat to medium, and simmer 20 minutes.  Stir in the peas, and continue to simmer until rice is tender, about 15 minutes.  (Times were increased by me.)   Adjust seasonings to taste.