Eat to your heart’s content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year’s. Despite the name it is a really great soup that my sister’s friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
Original recipe makes 8 servings
Ingredients
1 carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 15 mins
Directions
- Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
- Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
- Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It’s kind of a culinary scrapbook of your Turkey Day.
Nutrition
Calories: 214 kcal
Carbohydrates: 43.9 g
Cholesterol: 4 mg
Fat: 1.7 g
Fiber: 2.9 g
Protein: 4.9 g
Sodium: 182 mg
