Imagine the weekend after Thanksgiving, all the meals you’ve created and eaten with leftover turkey and stuffing from your family’s holiday feast. Are you tired of turkey yet? Well, try this recipe on for size to spruce up your holiday leftovers using the leftover turkey carcass. Yes, the bones of the turkey with the meat still attached that is impossible to remove no matter what carving knife you use or what angle you carve the turkey. Plop that carcass into a stock pot and fill it with water and turn on the stovetop to boil until the meat falls off the bones. Allow the pot to cool and remove the bones, skin, and any unsavory pieces you don’t want in the finished soup. Reserve the turkey stock by straining it into a 4-quart cast iron dutch oven, add a glass of white wine, a dollop of olive oil, and any other clear liquids to add flavor and character to the water. In a skillet, sautee onions, any kind you have on hand will work with garlic and butter. Chop celery, carrots, and potatoes (if you want) into nickel size pieces to soften in the stock. Gather fresh and dried herbs for the pot, oregano, thyme, rosemary, basil, and salt & pepper to taste. Add all your ingredients, onions, vegetables, and seasonings to the dutch oven to boil on medium heat for thirty to forty minutes or so until the vegetables are pierceable with a fork. Add in the pieces of turkey that cooked off the bone, and wide egg noodles, and bring to a boil for 8 minutes or so until the noodles have softened. Add more seasoning to taste and serve immediately.

For an accompanist to this soup create bread balls with leftover stuffing. Soften butter to add to the stuffing, mold into little balls using an ice cream scoop, and place into a cupcake pan to bake at 375 degrees for 8-10 minutes or until the stuffing holds its shape. Serve warm and enjoy!!

May your family’s Thanksgiving Holiday be blessed with love and thankfulness this season.

Share this: