Ingredients Jump to Instructions ↓

  1. 1 leftover turkey carcass (from a 12-pound turkey)

  2. 3-1/2 quarts water

  3. 4 cups apple cider or juice

  4. 2 celery ribs, cut into 2-inch pieces

  5. 1 large onion, cut into wedges

  6. 1 large apple, cut into wedges

  7. 1 large carrot, cut into 2-inch pieces

  8. 8 sprigs fresh thyme

  9. 2 sprigs fresh sage SOUP:

  10. 3 cups shredded cooked turkey breast

  11. 2 cups cooked long grain and wild rice

  12. 2 large carrots, shredded

  13. 1 large onion, chopped

  14. 1 cup chopped celery

  15. 1 teaspoon salt

  16. 1/2 teaspoon dried thyme

  17. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Place the first nine ingredients in a stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours. Discard the carcass. Strain broth through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight. Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months. Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Serve immediately or cool and transfer to freezer containers. May be frozen for up to 3 months. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 15 servings (3-3/4 quarts).


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