The American Thanksgiving tradition is a great day to spend with family and friends giving thanks for everything that makes life great. Many also enjoy Thanksgiving for the coveted left-overs!

Left-over turkey on your favorite bread with mayo, salt and pepper or cranberry sauce the next day (or later that night) is a great treat and childhood memory. Getting one more scoop of mashed potatoes with gravy or a piece of Pumpkin Pie the next day makes Thanksgiving memories and flavors last.

Throwing away the turkey carcass once the festivities are done and the food almost gone can be disappointing. One solution is a wonderful pot of Day (or two) After Thanksgiving Turkey Soup. You can even freeze it for a winter meal another day.

Day (or two) After Thanksgiving Turkey Soup

Ingredients for Turkey Stock:

1 turkey carcass

cold water

1 large onion quartered

2 carrots diced

1 celery stalk diced

small bunch of parsley, 2 tsp thyme, 3 bay leaves

salt and pepper to taste

Ingredients for Soup:

turkey stock

1 1/2 cups carrots, chopped

1 1/2 cups celery, chopped

1 onion chopped

2 TBSP butter

1 TBSP olive oil

3 TBSP parsley chopped

3 garlic cloves minced

2 tsp sage, thyme or poultry seasoning

4 cups leftover shredded or cut turkey meat

salt and pepper to taste

8 ounces thick egg noodles (or pasta of your choice)

Directions:

  1. Put turkey carcass, vegetables, seasonings, salt and pepper in a large stock pot and completely cover with cold water (but only enough to cover the ingredients)
  2. Bring the ingredients for the stock to a boil on high heat then lower to a simmer for 3 1/2 hours partially uncovered. Periodically, skim off any foam from the surface.
  3. Strain the stock through a mesh sieve or strainer into a large bowl and set aside until needed. Discard the remaining vegetables. This makes about 3-4 quarts.
  4. In a large saucepan or Dutch oven, sauté carrots, onions and celery in butter and olive oil on medium high until onions are translucent and soft about 7 to 10 minutes.
  5. Add garlic, parsley, seasonings and turkey stock to the pot. Bring to a simmer for about 7-10 minutes.
  6. Add the left-over shredded turkey meat and pasta noodles. Cook according to the pasta noodle instructions; usually no more than 12 to 15 minutes.
  7. Season with more salt and pepper to taste.

Note: You can use 3-4 quarts of store bought chicken or vegetable stock if you want to forego the stock process. You’ll begin at #4 making this super easy!

Enjoy! XOXO Jill