Ever find yourself staring at that turkey carcass after the big meal, wondering how to transform it into something spectacular? You’re not alone! From soul-warming soups to hearty casseroles, we’ve rounded up 21 mouthwatering ways to give those leftovers a delicious second act. Dive into our list and discover how easy it is to turn yesterday’s feast into today’s comfort food favorites.
Turkey Carcass Soup
On a crisp autumn evening, nothing comforts the soul quite like a bowl of Turkey Carcass Soup, a rich and nourishing dish that transforms the remnants of your holiday feast into a culinary masterpiece. This recipe is a testament to the art of making the most out of every ingredient, offering a deep, savory flavor that’s both sophisticated and heartwarming.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of carrots, chopped
- a couple of celery stalks, chopped
- 1 large onion, diced
- a splash of olive oil
- 8 cups of water
- a handful of fresh parsley
- 1 bay leaf
- salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat, then add the diced onion, chopped carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
- Add the turkey carcass to the pot, followed by 8 cups of water. The water should just cover the carcass; if not, add a bit more.
- Toss in the bay leaf and a handful of fresh parsley. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 2 hours. This slow cooking process extracts maximum flavor from the carcass.
- After simmering, remove the carcass from the pot. Let it cool slightly, then pick off any remaining meat and add it back to the soup.
- Season the soup with salt and pepper to your liking, then let it simmer for another 10 minutes to meld the flavors.
- Tip: For a clearer broth, skim off any foam that rises to the top during the initial boiling phase.
- Tip: If you prefer a thicker soup, you can blend a portion of it and mix it back in.
- Tip: Adding a splash of apple cider vinegar can help extract more minerals from the bones, enriching the soup’s nutritional profile.
Unveil a bowl of this Turkey Carcass Soup to discover a broth that’s rich in flavor, with tender pieces of turkey and vegetables that melt in your mouth. Serve it with a side of crusty bread for dipping, or over a bed of steamed rice for a more substantial meal.
Homemade Turkey Stock
Mastering the art of homemade turkey stock transforms your cooking, offering a rich, flavorful foundation for soups, gravies, and more. This recipe guides you through creating a deeply aromatic and golden-hued stock, perfect for elevating your culinary creations.
Ingredients
- a couple of turkey carcasses, broken into pieces
- 2 large onions, quartered (no need to peel)
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- a handful of fresh parsley stems
- a couple of bay leaves
- a teaspoon of whole black peppercorns
- a splash of apple cider vinegar
- enough cold water to cover everything by about 2 inches
Instructions
- Preheat your oven to 400°F. Arrange the turkey carcasses, onions, carrots, and celery on a large baking sheet. Roast for about 45 minutes, until everything is deeply browned, stirring halfway through for even coloring.
- Transfer the roasted bones and vegetables to a large stockpot. Add the parsley stems, bay leaves, peppercorns, and apple cider vinegar.
- Pour in enough cold water to cover everything by about 2 inches. Bring to a gentle simmer over medium heat, then reduce the heat to low. Skim off any foam that rises to the surface with a spoon for a clearer stock.
- Simmer gently, uncovered, for at least 4 hours, occasionally skimming the surface. The longer it simmers, the more flavorful it will be.
- Strain the stock through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids.
- Let the stock cool to room temperature before refrigerating or freezing. For the best flavor, refrigerate overnight and skim off any solidified fat from the surface before using.
Creating this homemade turkey stock yields a velvety, rich liquid that’s packed with umami and a subtle sweetness from the roasted vegetables. Consider using it as the base for a hearty turkey noodle soup or to deglaze a pan for an unforgettable gravy.
Turkey and Rice Casserole
Rustling up a comforting meal that’s both nourishing and effortlessly elegant, this Turkey and Rice Casserole is a harmonious blend of tender poultry and fluffy grains, enveloped in a creamy sauce that’s sure to delight the senses.
Ingredients
- 2 cups of cooked turkey, shredded
- 1 cup of long-grain white rice, uncooked
- 2 cups of chicken broth
- 1 cup of heavy cream
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 small onion, diced
- a handful of frozen peas
- a sprinkle of grated Parmesan cheese
- salt and pepper, just enough to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat a splash of olive oil in a large skillet over medium heat, then sauté the diced onion and minced garlic until translucent, about 3 minutes.
- Tip: Sautéing the onions and garlic first builds a flavor foundation for the casserole.
- Add the uncooked rice to the skillet, stirring to coat the grains with the oil and onion mixture, toasting slightly for about 2 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine, then bring the mixture to a gentle simmer.
- Tip: Simmering the rice in the liquid before baking helps it absorb the flavors more deeply.
- Fold in the shredded turkey and frozen peas, distributing them evenly throughout the mixture.
- Transfer the mixture to a greased baking dish, sprinkling the top with grated Parmesan cheese for a golden crust.
- Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the top is bubbly and lightly browned.
- Tip: Let the casserole rest for 5 minutes after baking to allow the flavors to meld together beautifully.
Unveiling a dish that’s creamy yet textured, with the savory depth of turkey complemented by the subtle sweetness of peas, this casserole is a testament to comfort food at its finest. Serve it alongside a crisp green salad for a balanced meal that’s as pleasing to the eye as it is to the palate.
Turkey Carcass Pho
Few dishes transform humble leftovers into something as soul-warming and complex as Turkey Carcass Pho, a Vietnamese-inspired noodle soup that turns the remnants of your holiday feast into a rich, aromatic broth teeming with spices, herbs, and tender noodles.
Ingredients
- 1 turkey carcass, picked clean of meat
- 8 cups of water
- a couple of onions, halved
- a 3-inch piece of ginger, smashed
- a splash of fish sauce
- 2 star anise pods
- 1 cinnamon stick
- a handful of rice noodles
- a bunch of fresh cilantro
- a lime, cut into wedges
- a couple of jalapeños, sliced
- a handful of bean sprouts
Instructions
- In a large pot, combine the turkey carcass, water, onions, and ginger. Bring to a boil over high heat, then reduce to a simmer for about 4 hours, skimming off any foam that rises to the top.
- After simmering, strain the broth into a clean pot, discarding the solids. Stir in the fish sauce, star anise, and cinnamon stick, and let it simmer for another 30 minutes to infuse the flavors.
- While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
- To serve, divide the noodles among bowls, then ladle the hot broth over them. Garnish with cilantro, lime wedges, jalapeños, and bean sprouts.
- Tip: For a clearer broth, avoid stirring it too much while simmering. Tip: Smashing the ginger releases more of its aromatic oils. Tip: Adjust the heat with more or fewer jalapeños based on your preference.
The broth, deep with the essence of turkey and spices, cradles the silky noodles, while the fresh garnishes add a vibrant contrast. Serve it with extra lime wedges on the side for a bright, customizable finish.
Turkey Bone Broth
Savory and rich, turkey bone broth is the epitome of comfort in a bowl, offering a deep, nourishing base that’s as versatile as it is delicious. Perfect for sipping on a chilly evening or as a foundational element in your favorite soups and stews, this broth transforms simple ingredients into something extraordinary.
Ingredients
- a couple of turkey carcasses, broken into pieces
- a splash of apple cider vinegar
- a handful of carrots, roughly chopped
- a couple of celery stalks, roughly chopped
- an onion, quartered
- a few garlic cloves, smashed
- a sprinkle of black peppercorns
- a bay leaf or two
- enough cold water to cover everything by about 2 inches
Instructions
- Preheat your oven to 400°F. Arrange the turkey carcass pieces on a baking sheet and roast for about 30 minutes until they’re golden brown. This step deepens the flavor of your broth.
- Transfer the roasted bones to a large stockpot. Add a splash of apple cider vinegar to help extract minerals from the bones.
- Toss in the carrots, celery, onion, garlic, peppercorns, and bay leaves. Cover everything with cold water, ensuring it’s about 2 inches above the ingredients.
- Bring the pot to a gentle simmer over medium heat, then reduce to low. Skim off any foam that rises to the top in the first hour for a clearer broth.
- Let the broth simmer gently for at least 12 hours, or up to 24 for maximum flavor. The longer it simmers, the richer it becomes.
- Strain the broth through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.
- Let the broth cool slightly, then refrigerate until the fat solidifies on top. Skim off the fat and store the broth in airtight containers.
Zesty and aromatic, this turkey bone broth boasts a velvety texture and a complex flavor profile that’s both hearty and refined. Try swirling it into risottos or using it as a braising liquid for an extra layer of depth in your dishes.
Turkey Carcass Stew
Perfectly transforming the remnants of a holiday feast into a soul-warming masterpiece, Turkey Carcass Stew is the epitome of resourceful and comforting cooking. This dish not only pays homage to the bird that brought us together but also elevates it into a rich, flavorful broth teeming with tender vegetables and herbs.
Ingredients
- The leftover turkey carcass, broken into manageable pieces
- A couple of carrots, chopped into half-inch rounds
- A couple of celery stalks, diced
- One large onion, roughly chopped
- A few cloves of garlic, smashed
- A splash of olive oil
- A bay leaf or two
- A sprinkle of dried thyme
- Salt and freshly ground black pepper, to your liking
- 6 cups of water, or enough to cover the carcass
- A handful of egg noodles, if you’re feeling carb-inclined
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Toss in the onions, carrots, and celery, cooking until they start to soften, about 5 minutes.
- Add the smashed garlic cloves, bay leaves, and thyme, stirring for about a minute until fragrant.
- Nestle the turkey carcass pieces into the pot, then pour in enough water to just cover everything. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top for a clearer broth.
- Let it simmer gently for about 2 hours, partially covered, to extract all the flavors from the bones.
- Remove the carcass pieces with tongs, letting them cool slightly before picking off any remaining meat. Return the meat to the pot.
- If using, add the egg noodles and cook according to package directions, usually about 8 minutes, until al dente.
- Season the stew with salt and pepper, tasting as you go to ensure it’s just right.
Savory and deeply satisfying, this stew boasts a velvety broth that clings to each spoonful, with the noodles adding a delightful chew. Serve it with a crusty loaf of bread to sop up every last drop, or brighten it up with a squeeze of lemon for a touch of acidity.
Turkey and Dumplings
Savory and comforting, turkey and dumplings is a classic dish that marries tender pieces of turkey with fluffy, pillowy dumplings in a rich, herb-infused broth. It’s the epitome of home-cooked warmth, perfect for those chilly evenings when only something hearty will do.
Ingredients
- 2 cups of shredded cooked turkey
- 4 cups of chicken broth
- 1 cup of all-purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of milk
- 2 tbsp of unsalted butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- a splash of heavy cream
- a couple of sprigs of fresh thyme
Instructions
- In a large pot, melt the butter over medium heat and sauté the onion, carrots, and celery until they’re just soft, about 5 minutes.
- Pour in the chicken broth and add the shredded turkey and thyme sprigs. Bring to a gentle simmer and let it cook for 10 minutes to meld the flavors.
- While the broth simmers, whisk together the flour, baking powder, and salt in a bowl. Stir in the milk to form a sticky dough.
- Drop tablespoon-sized dollops of the dough into the simmering broth. Cover the pot and let the dumplings cook for 15 minutes without peeking to ensure they puff up nicely.
- Remove the thyme sprigs, stir in a splash of heavy cream for richness, and season with additional salt if needed.
- Ladle the turkey and dumplings into bowls, making sure each serving gets plenty of broth, vegetables, and dumplings.
Fluffy dumplings soak up the savory broth, creating a dish that’s both light and satisfying. Serve it with a side of crusty bread to dip into the remaining broth, or sprinkle with fresh parsley for a pop of color and freshness.
Turkey Carcass Chili
Amidst the chill of the season, nothing warms the soul quite like a hearty bowl of chili, especially when it’s crafted from the rich, deep flavors of a turkey carcass. This Turkey Carcass Chili transforms leftovers into a luxurious meal, blending tradition with a touch of sophistication.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- a splash of red wine
- 2 cans of diced tomatoes
- 1 can of kidney beans, drained
- 1 can of black beans, drained
- a couple of teaspoons of chili powder
- a pinch of cumin
- salt and pepper to season
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Deglaze the pot with a splash of red wine, scraping up any browned bits for extra flavor.
- Add the turkey carcass to the pot, covering it with water. Bring to a boil, then reduce to a simmer for 2 hours to extract all the flavors.
- Remove the carcass, shredding any remaining meat and returning it to the pot.
- Stir in the diced tomatoes, kidney beans, black beans, chili powder, and cumin. Simmer for another 30 minutes to meld the flavors.
- Season with salt and pepper, adjusting the spices to your liking.
Every spoonful of this chili offers a comforting blend of tender turkey, hearty beans, and a rich, slightly smoky broth. Serve it with a dollop of sour cream or a sprinkle of sharp cheddar for an extra layer of indulgence.
Turkey Noodle Soup
Zesty and comforting, this Turkey Noodle Soup is a delightful twist on the classic, perfect for those chilly evenings when only a bowl of warmth will do. With tender turkey, hearty noodles, and a broth that’s rich with flavor, it’s a dish that promises to soothe the soul and satisfy the palate.
Ingredients
- a couple of tablespoons of olive oil
- 1 cup of diced onions
- a couple of cloves of garlic, minced
- 2 cups of shredded cooked turkey
- 6 cups of chicken broth
- a splash of white wine (optional)
- 2 cups of egg noodles
- a pinch of salt and pepper
- a handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onions and cook until translucent, about 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded turkey to the pot, stirring to combine with the onions and garlic.
- Pour in the chicken broth and white wine, if using, and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
- Add the egg noodles to the pot and cook according to package instructions, usually about 8 minutes, until al dente.
- Season the soup with a pinch of salt and pepper, adjusting to your preference.
- Stir in the chopped parsley just before serving for a fresh, herby finish.
Yielded with a silky broth and tender noodles, this Turkey Noodle Soup is a harmonious blend of flavors and textures. For an extra touch of elegance, serve it with a side of crusty bread or a sprinkle of grated Parmesan cheese.
Turkey Carcass Risotto
Brimming with the rich, savory essence of Thanksgiving leftovers, this Turkey Carcass Risotto transforms the humble remains of your holiday bird into a luxurious, creamy dish that’s both comforting and sophisticated.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of quarts of water
- a splash of olive oil
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups of the turkey stock you made
- a handful of leftover turkey meat, shredded
- 1/2 cup grated Parmesan cheese
- a knob of butter
- salt and freshly ground black pepper, to your liking
Instructions
- Start by making the turkey stock: place the turkey carcass in a large pot, cover with a couple of quarts of water, and simmer for about 2 hours. Strain and reserve the stock.
- In a large pan, heat a splash of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Tip in the Arborio rice, stirring to coat each grain in oil, and toast for a minute until slightly translucent around the edges.
- Pour in the white wine, stirring constantly until fully absorbed.
- Begin adding the turkey stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the risotto is creamy, fold in the shredded turkey meat and grated Parmesan cheese.
- Finish with a knob of butter for extra richness, and season with salt and freshly ground black pepper to taste.
Kneaded with patience and love, this risotto boasts a velvety texture and deep, umami flavors that pay homage to the turkey’s journey from centerpiece to star ingredient. Serve it garnished with a sprinkle of Parmesan and a drizzle of truffle oil for an extra touch of elegance.
Turkey and Vegetable Soup
Warmth and comfort come together in this Turkey and Vegetable Soup, a dish that marries the richness of turkey with the freshness of garden vegetables, creating a symphony of flavors that’s both nourishing and delightful.
Ingredients
- 2 cups of shredded cooked turkey
- a couple of carrots, diced
- a stalk of celery, chopped
- a medium onion, finely chopped
- a couple of cloves of garlic, minced
- a splash of olive oil
- 4 cups of chicken broth
- a cup of diced tomatoes
- a teaspoon of dried thyme
- a bay leaf
- salt and pepper, just enough to season
- a handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, diced carrots, and chopped celery, sautéing until the onions are translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced tomatoes, dried thyme, and bay leaf, bringing the mixture to a boil.
- Reduce the heat to low, add the shredded turkey, and let the soup simmer for 20 minutes to meld the flavors.
- Remove the bay leaf, season with salt and pepper, and stir in the chopped parsley before serving.
Rich in texture and bursting with flavor, this Turkey and Vegetable Soup is a comforting bowl that’s perfect for chilly evenings. Serve it with a slice of crusty bread for a complete meal that’s sure to warm the soul.
Turkey Carcass Gumbo
Harvesting the rich flavors left behind, this Turkey Carcass Gumbo transforms the remnants of your holiday feast into a soul-warming dish that’s both luxurious and comforting. With a deep, roux-based broth and a melody of spices, it’s a celebration of resourcefulness and taste.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of tablespoons of vegetable oil
- a splash of white wine
- 1 cup of diced onions
- 1/2 cup of diced celery
- 1/2 cup of diced bell peppers
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 6 cups of chicken stock
- 1 bay leaf
- a pinch of thyme
- a pinch of cayenne pepper
- salt and freshly ground black pepper to taste
- 2 cups of shredded turkey meat
- 1/2 cup of sliced okra
- 1/2 cup of chopped green onions
- 1/4 cup of chopped parsley
- cooked white rice, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions, celery, and bell peppers, cooking until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously to make a roux. Cook until the roux is a deep golden brown, about 10 minutes, stirring constantly to prevent burning.
- Deglaze the pot with a splash of white wine, scraping up any browned bits from the bottom.
- Add the turkey carcass, chicken stock, bay leaf, thyme, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 1 hour to extract flavors from the carcass.
- Remove the carcass and bay leaf. Pick any remaining meat from the carcass and return it to the pot.
- Add the shredded turkey meat and okra, simmering for another 20 minutes until the okra is tender.
- Season with salt and freshly ground black pepper to taste.
- Stir in the green onions and parsley just before serving.
- Serve the gumbo hot over cooked white rice.
Velvety and rich, this gumbo boasts a harmonious blend of textures, from the tender turkey to the slight crunch of okra. For an extra touch of elegance, garnish with a sprinkle of smoked paprika or serve with a side of crusty bread to soak up every last drop of the flavorful broth.
Turkey Barley Soup
Mastering the art of comfort food, this Turkey Barley Soup combines the heartiness of tender turkey with the wholesome chew of barley, all swimming in a richly flavored broth that promises to warm you from the inside out.
Ingredients
- 2 cups of shredded cooked turkey
- 1 cup of pearl barley, rinsed
- a couple of carrots, diced
- a stalk of celery, chopped
- a small onion, finely chopped
- a splash of olive oil
- 6 cups of chicken broth
- a bay leaf
- a pinch of salt and pepper
- a handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, diced carrots, and chopped celery, sautéing until the onions are translucent, about 5 minutes.
- Stir in the rinsed pearl barley and cook for another 2 minutes to lightly toast it, enhancing its nutty flavor.
- Pour in the 6 cups of chicken broth and add the bay leaf, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 45 minutes, or until the barley is tender but still chewy.
- Add the 2 cups of shredded cooked turkey to the pot, warming it through for about 5 minutes.
- Season with a pinch of salt and pepper, adjusting to your preference.
- Remove the bay leaf and stir in the chopped fresh parsley just before serving.
Ladling this soup into bowls reveals its comforting texture, with each spoonful offering a perfect balance of tender turkey, chewy barley, and vibrant vegetables. For an extra touch of elegance, serve with a drizzle of truffle oil or a sprinkle of grated Parmesan on top.
Turkey Carcass Pasta
Kindly imagine transforming the remnants of a festive turkey into a dish that sings with comfort and sophistication. This Turkey Carcass Pasta is a testament to the art of resourcefulness, blending rich flavors and tender pasta in a symphony of home-cooked elegance.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of carrots, roughly chopped
- a couple of celery stalks, roughly chopped
- 1 onion, quartered
- a splash of olive oil
- 8 cups of water
- 2 cups of pasta, your choice
- a handful of fresh parsley, chopped
- salt and pepper, to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the carrots, celery, and onion, sautéing until they start to soften, about 5 minutes.
- Place the turkey carcass into the pot with the vegetables. Pour in 8 cups of water, ensuring the carcass is submerged. Bring to a boil, then reduce heat to low and simmer for 2 hours to extract all the flavors.
- After simmering, remove the carcass and strain the broth into a clean pot, discarding the solids. Return the broth to the stove and bring to a gentle boil.
- Add 2 cups of pasta to the boiling broth. Cook according to the pasta package instructions, usually about 8-10 minutes, until al dente.
- While the pasta cooks, pick any remaining turkey meat from the carcass and shred it into bite-sized pieces.
- Once the pasta is cooked, stir in the shredded turkey meat and a handful of fresh parsley. Season with salt and pepper to your liking.
- Serve hot, garnished with additional parsley if desired. For an extra touch of luxury, a drizzle of truffle oil elevates this dish to new heights.
Finally, this Turkey Carcass Pasta offers a delightful contrast of textures, from the al dente pasta to the tender shreds of turkey, all enveloped in a deeply flavorful broth. It’s a dish that not only comforts but also impresses, perfect for a cozy dinner or as a creative way to repurpose holiday leftovers.
Turkey and Wild Rice Soup
Savory and comforting, this Turkey and Wild Rice Soup is a delightful way to repurpose leftover turkey into a meal that feels both nourishing and indulgent. With its rich broth and hearty grains, it’s a bowlful of warmth perfect for any season.
Ingredients
- a couple of tablespoons of olive oil
- 1 cup of diced onions
- a couple of minced garlic cloves
- 2 cups of shredded cooked turkey
- 1 cup of wild rice
- 4 cups of chicken broth
- a splash of heavy cream
- a pinch of salt and pepper
- a handful of chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.
- Tip: Stir occasionally to prevent the garlic from burning, which can add a bitter taste.
- Stir in the shredded turkey and wild rice, coating them lightly with the oil and onion mixture.
- Pour in the chicken broth, bringing the mixture to a boil before reducing the heat to a simmer.
- Cover and let simmer for 45 minutes, or until the wild rice is tender and has popped open.
- Tip: Check the rice at the 30-minute mark to avoid overcooking.
- Stir in the heavy cream, then season with salt and pepper to taste.
- Tip: For a thicker soup, let it simmer uncovered for an additional 10 minutes.
- Garnish with chopped fresh parsley before serving.
Outstanding in its simplicity, this soup boasts a creamy texture with the nutty flavor of wild rice and the savory depth of turkey. Serve it with a crusty bread for dipping, or add a sprinkle of grated Parmesan for an extra layer of flavor.
Turkey Carcass Curry
Rarely does a dish so humble in its origins rise to such heights of flavor as the Turkey Carcass Curry, a testament to the magic of resourceful cooking and bold spices.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- a splash of apple cider vinegar
- 2 cups of turkey or chicken broth
- 1 can of coconut milk
- 2 tablespoons of curry powder
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Tip: Stir occasionally to prevent burning and ensure even cooking.
- Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits.
- Add the turkey carcass, broth, and coconut milk, bringing the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 45 minutes to extract maximum flavor from the carcass.
- Tip: Skim off any foam that rises to the surface for a clearer curry.
- Remove the carcass, shred any remaining meat, and return it to the pot.
- Stir in the curry powder and salt, simmering uncovered for another 10 minutes to thicken slightly.
- Tip: Adjust the curry powder to your taste for more or less heat.
- Garnish with fresh cilantro before serving.
Delightfully rich and aromatic, this curry transforms the humble turkey carcass into a dish with layers of flavor. Serve it over steamed rice or with warm naan to soak up every last bit of the savory sauce.
Turkey Lentil Soup
Nothing warms the soul quite like a bowl of Turkey Lentil Soup, a hearty blend of tender turkey, earthy lentils, and aromatic vegetables, simmered to perfection. This dish is a testament to comfort food at its finest, offering a rich tapestry of flavors that are both nourishing and deeply satisfying.
Ingredients
- 1 cup of dried lentils, rinsed
- 1 lb of ground turkey
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 6 cups of chicken broth
- a splash of olive oil
- a couple of bay leaves
- 1 tsp of dried thyme
- salt and freshly ground black pepper, to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Browning the turkey well adds depth to the soup’s flavor.
- Toss in the diced onion, chopped carrots, and celery, sautéing until the vegetables soften, about 5 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
- Pour in the rinsed lentils and chicken broth, then add the bay leaves and dried thyme. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
- Season with salt and freshly ground black pepper to your liking. Tip: Taste as you go to adjust the seasoning perfectly.
- Remove the bay leaves before serving.
Every spoonful of this Turkey Lentil Soup offers a comforting embrace, with the lentils providing a creamy texture against the savory turkey and sweet vegetables. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh herbs for a vibrant finish.
Turkey Carcass Pie
Venturing into the realm of comfort food with a twist, this Turkey Carcass Pie transforms the remnants of your holiday feast into a savory masterpiece, enveloped in a flaky, golden crust that promises to delight the senses.
Ingredients
- 1 turkey carcass, picked clean of meat
- 4 cups of water
- a couple of carrots, chopped
- a stalk of celery, diced
- an onion, quartered
- a splash of olive oil
- 2 cups of all-purpose flour
- a stick of cold butter, cubed
- a pinch of salt
- a dash of black pepper
- a handful of fresh thyme
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
- In a large pot, combine the turkey carcass, water, carrots, celery, and onion. Bring to a boil, then simmer for 2 hours to extract all the flavors.
- Strain the broth into a bowl, reserving the meat and vegetables. Shred the meat and set aside with the vegetables.
- In a skillet, heat a splash of olive oil over medium heat. Add the shredded turkey and vegetables, sautéing for 5 minutes until slightly browned.
- For the crust, mix the flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together.
- Roll out half the dough on a floured surface to fit your pie dish. Place it in the dish, add the turkey filling, and sprinkle with thyme and black pepper.
- Roll out the remaining dough for the top crust, place it over the filling, and crimp the edges to seal. Cut a few slits in the top for steam to escape.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
Perfectly golden and flaky, this Turkey Carcass Pie offers a comforting blend of tender turkey and vegetables, encased in a buttery crust. Serve it with a side of cranberry sauce for a delightful contrast of flavors.
Turkey and Corn Chowder
Kindly imagine a bowl where the richness of turkey meets the sweetness of corn in a creamy, comforting embrace. This Turkey and Corn Chowder is a symphony of flavors, perfect for those evenings when only something heartwarming will do.
Ingredients
- a couple of tablespoons of butter
- one medium onion, diced
- two cloves of garlic, minced
- a splash of olive oil
- two cups of diced cooked turkey
- three cups of chicken broth
- two cups of corn kernels
- one cup of heavy cream
- a pinch of salt and pepper
- a handful of fresh thyme
Instructions
- Melt the butter in a large pot over medium heat, then add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Add a splash of olive oil to the pot, then stir in the diced turkey, letting it brown slightly for extra flavor, around 3 minutes.
- Pour in the chicken broth, bringing the mixture to a gentle boil before reducing the heat to simmer for 10 minutes.
- Stir in the corn kernels and heavy cream, simmering for another 5 minutes until everything is heated through.
- Season with a pinch of salt and pepper, then sprinkle in the fresh thyme, stirring well to combine all the flavors.
- Let the chowder sit for a couple of minutes off the heat to thicken slightly before serving.
Rich in texture and bursting with the sweet notes of corn against the savory depth of turkey, this chowder is a delight. Serve it with a crusty bread for dipping or top with a sprinkle of crispy bacon for an extra layer of flavor.
Turkey Carcass Jambalaya
On a crisp evening, nothing warms the soul quite like a hearty bowl of Turkey Carcass Jambalaya, a dish that masterfully transforms leftovers into a celebration of flavors. This Creole-inspired classic is a vibrant medley of tender turkey, aromatic vegetables, and perfectly seasoned rice, all simmered to perfection.
Ingredients
- 1 turkey carcass, picked clean of meat
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- a splash of Worcestershire sauce
- 1 can (14.5 oz) of diced tomatoes
- 2 cups of long-grain white rice
- 4 cups of turkey or chicken stock
- a couple of bay leaves
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- salt and freshly ground black pepper to taste
- a handful of fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, and bell pepper, cooking until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the turkey carcass to the pot, along with the Worcestershire sauce, diced tomatoes, rice, stock, bay leaves, smoked paprika, and cayenne pepper. Season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the bay leaves and turkey carcass from the pot. Shred any remaining turkey meat and return it to the pot.
- Stir in the fresh parsley and adjust the seasoning if necessary.
Delightfully rich and smoky, this jambalaya boasts a perfect balance of textures, from the fluffy rice to the succulent bits of turkey. Serve it with a side of crusty bread to soak up every last drop of the flavorful broth, or top with a sprinkle of green onions for an extra pop of color and freshness.
Turkey and Bean Soup
Brimming with warmth and comfort, this Turkey and Bean Soup is a hearty embrace in a bowl, perfect for those crisp evenings when only something deeply satisfying will do. Its rich flavors and tender textures make it a standout dish that’s as nourishing as it is delicious.
Ingredients
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 1 pound of ground turkey
- a splash of white wine (optional)
- 4 cups of chicken broth
- 1 can (15 oz) of white beans, drained and rinsed
- 1 teaspoon of dried thyme
- salt and freshly ground black pepper to your liking
- a handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, carrots, and celery, cooking until they start to soften, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Pour in the white wine, if using, and let it simmer for a minute to reduce slightly.
- Add the chicken broth, white beans, and thyme, bringing the mixture to a boil.
- Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
- Season with salt and pepper, then stir in the fresh parsley just before serving.
Unbelievably comforting, this soup boasts a velvety texture with chunks of tender turkey and creamy beans. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.
Conclusion
Out of all the ways to savor your Thanksgiving leftovers, these 21 turkey carcass recipes stand out for their creativity and flavor. Whether you’re in the mood for soup, stew, or something entirely unique, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you found this roundup helpful, don’t forget to share it on Pinterest. Happy cooking!
