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Soup Main Dish

Day After Thanksgiving Soup

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  • Turkey carcass
  • 2 carrots, sliced
  • 4 stalks celery, sliced
  • 1 thumb ginger, sliced
  • 1 onion, quartered
  • 1/2 tsp salt
  • 12 whole peppercorns
  • 6 whole cloves
  • 1 head garlic, split
  • 3 bay leaves
  • Sprigs of thyme and parsley
  • Fresh lemon or orange zest
  • 16 cups water


After removing most of the meat from the turkey carcass, break it up and place it in a large stockpot with remaining ingredients. Bring to a boil, skim, and reduce to a steady simmer to reduce until the stock is tasty, at least 3 hours. Strain, remove and discard solids, skim any fat from the top. Can be refrigerated at this point (once refrigerated, any remaining fat can easily be skimmed from the top).

Simmer sliced carrots, sliced onions, sliced celery and cubed potatoes in stock until veggies are soft (or use leftover veggies and simply warm). Add cooked egg noodles or cooked rice and shredded leftover turkey and warm through. Season to taste with salt, pepper and herbs.

Chef’s Note: Customize this soup with just about anything you like. Leftover gravy can be added to richen the broth, or leftover cream. Mashed potatoes can be added as a thickener. The soup can also be extended or enriched with flavorful turkey or chicken stock or stock concentrate (such as More Than Gourmet’s Glace de Volialle or Glace de Poulet).


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