Enter: Turkey carcass soup. It’s my favorite meal to get rid of the rest of that leftover turkey, and is oh so light and comforting after the big meal. The most important element is a turkey ...

Post-Thanksgiving turkey noodle soup. Ingredients: 1 turkey carcass. Cold water to cover. 16 ounces of carrots, chopped. 1 whole stalk of celery, chopped. 8 ounces of mushrooms, chopped.

I used pearled farro here, which softens in 20 to 30 minutes. But any grain will work as long as you modify the cooking time accordingly. White rice will be ready in 15 to 20 minutes, while brown ...

Add chilled shrimp, 10–12 puff tofu, halved, and reserved turkey meat; simmer until shrimp are just cooked and turkey and puff tofu are heated through, about 2 minutes. Remove from heat; stir in ...

This soup makes good use of many Thanksgiving dinner leftover ingredients: turkey carcass, turkey meat, stuffing and vegetables. The amount of vegetables can be adjusted to what you have on hand ...

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 quarts of broth.

Don’t toss your turkey carcass, neck, or leftover bits. You can transform them into a flavorful stock for soups, pan sauces, and more. Here’s how in three easy steps.

Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours. Strain and reserve stock (reserving excess turkey meat, if desired ...

Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours. Strain and reserve stock (reserving excess turkey meat, if desired). Transfer ...

Add the diced carrots, celery, bay leaf, thyme, and shredded turkey. Cook until vegetables are just tender, about 12 minutes. Add the egg noodles and cook according to package directions.