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Ingredients
THE STOCK
3 ½ pounds cooked turkey bones from which most of the meat has been removed
Pieces of leftover cooked turkey skin
16 cups water
½ cup or more leftover giblet gravy, optional
1 bay leaf
6 sprigs fresh thyme or 1 teaspoon dried
2 cups coarsely chopped celery tops
1 cup coarsely chopped scraped carrots
1 cup coarsely chopped peeled onion
1 cup coarsely chopped green part of leeks
6 parsley sprigs
Salt to taste, if desired
Freshly ground pepper to taste
THE GARNISHES
2 cups carrots, scraped and cut into ¼-inch dice
2 cups celery, cut into ¼-inch dice
1 ½ cups finely chopped white part of leeks
½ cup finely chopped peeled onion
2 cups fresh red, ripe tomatoes, cut into ½-inch cubes
2 cups zucchini, cut into ½-inch cubes
½ teaspoon finely minced garlic
½ cup orzo (rice-shaped Greek pasta)
1 cup corn kernels, fresh or frozen
1 cup cooked turkey, white or dark meat, cut into ½-inch cubes
¼ cup finely chopped parsley
½ cup freshly grated Parmesan cheese
Nutritional analysis per serving (12 servings)
19 grams carbs; 167 milligrams cholesterol; 553 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 12 grams saturated fat; 38 grams fat; 4 grams fiber; 1655 milligrams sodium; 32 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the bones in a kettle and add any leftover turkey skin.
- Step 2
Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
- Step 3
Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.
Private Notes
Comments
Don't use thyme stalks. Added poultry seasoning. No zucchini. Barley not orzo. No corn. Added sage powder.
The stock made a great base--using leftover gravy added terrific flavor. I made several changes that resulted in a really delicious fall soup. Instead of tomatoes, zucchini, and orzo, I used kale, mushrooms, and farro in the same proportions. I also added fresh dill and lots of freshly ground black pepper, and I omitted the corn. And I used much more turkey meat, basically all that I had left, which was about 3 cups diced. The result was delicious and a great use of our Thanksgiving leftovers.
This soup is beautiful. Chock full of fresh vegetables and perfect orzo. Don't change it.
I substituted onion for the leeks (not readily available in my part of Sicily) and added a spoon of rice vinegar, and a small piece of leftover Parmesan cheese rind. I topped the soup with about 1/2 teaspoon of
I made this and added other leftover Thanksgiving vegetables like green beans and Brussels sprouts. It was delicious especially after a day or two.
This soup is delicious and infinitely adaptable. One thing I added was a cup of puréed pumpkin (that I prepared from cooked fresh pumpkin) leftover from my pumpkin dessert. It added a really nice sweetness. Also used homemade smoked turkey broth from the carcass, both smoked and regular leftover turkey meat.