Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery and you'll have a freezable, low-sodium base for soups, stews, rice dishes, and more.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h
Yield Makes 6 quarts
Number Of Ingredients 6
Recipe From foodnetwork.com
Provided by Guy Fieri
Time 6h25m
Yield 8 cups
Number Of Ingredients 19
A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later.
Recipe From allrecipes.com
Provided by Shasta
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 4h25m
Yield 10
Number Of Ingredients 12
Turkey soup usually starts out with remnants of the holiday bird, resulting in a bland soup with little turkey flavor. Recipe from Cooks Illustrated. The Goal: A soup with rich turkey flavor that's made without an all-day simmer. The Solution: Make a classic stock with carrots, onions, celery, and garlic, and enhance the flavor with white wine, which deepens the turkey flavor. After just four hours the stock is fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey. Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.
Recipe From food.com
Provided by Cucina Casalingo
Categories Poultry
Time 4h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 9
Recipe From epicurious.com
Provided by Melissa Roberts
Categories Soup/Stew Onion turkey Thanksgiving Dinner Celery Root Vegetable Carrot Fall Winter Parsley Simmer Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 10 cups
Number Of Ingredients 9
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