Turkey Tureen Soup
The perfect comfort-food soup that my Grannie always made the day after Thanksgiving with our leftover turkey.
Ingredients
- 1 Turkey Carcass
- 2 tbsp Olive Oil
- 1 Onion, divided
- 4 stalks Celery, divided
- 1 Carrot
- 2 Russet Potatoes, cubed
- 2 cans Creamed Corn
- 1 can Evaporated Milk
- 2-3 cups Cooked Turkey
- 1/2 tsp Marjoram
- 1/2 tsp Thyme
Instructions
How to make the broth
- The key to this recipe is the broth. Break up the turkey carcass in a large stock pot. Add 1 sliced onion, 1 sliced carrot, a handful of celery tops, 1 T salt, 1/4 tsp pepper, 6 cups water; cover. Heat to boiling, then simmer for one hour.
- Lift out the carcass and, when cool enough to handle, remove and dice any bits of meat. Place meat in a small bowl; cover and chill until ready to make soup. Strain broth into large bowl; then chill enough to skim fat from top.
- Add water, if needed, to make 6 cups.
How to make the soup
- Dice onion and celery, and saute in oil until just soft.
- Stir in cubed potatoes and homemade broth, and add salt and pepper to taste. Cover and simmer 20 minutes or until potatoes are tender.
- Stir in creamed corn, evaporated milk, chopped turkey and seasonings. Heat to boiling, and serve!