When you’re trying to figure out what to do with your turkey leftover smushers and those gorgeous turkey bones, make Turkey Leftovers Soup! It’s warm, welcoming and the best way to use all of those after Thanksgiving turkey leftovers!

Turkey Leftovers Soup

After all the Thanksgiving festivities are finished, and nearly all of the turkey has been consumed, don’t throw away the turkey bones and leftover “stuff on the bottom of the pan”.  Those bones, potatoes and little turkey smushers make the absolute best soup!  Turkey Leftovers Soup is almost identical to the Leftovers Pressure Cooker Chicken Soup, except I only used the leftover turkey bones with added carrots and celery.  You can absolutely make the Thanksgiving Turkey Leftovers Soup exactly like the original, and I’ll add it to the notes.

You can even use that sneaky turkey neck that’s always hiding inside the turkey!

Turkey Leftovers Soup

• Author: Sharon Matten - Kosher Everyday
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Cooking
• Cuisine: Gluten Free
• Diet: Kosher

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Description

After all the Thanksgiving festivities are finished, and nearly all of the turkey has been consumed, don’t throw away the turkey bones and leftover “stuff on the bottom of the pan”.  Those bones, potatoes and little turkey smushers make the absolute best soup!  Turkey Leftovers Soup is almost identical to the Leftovers Pressure Cooker Chicken Soup, except I only used the leftover turkey bones with added carrots and celery.  You can absolutely make the Thanksgiving Turkey Leftovers Soup exactly like the original, and I’ll add it to the notes.

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Ingredients

Units USM Scale 1x2x3x

• Leftover turkey bones, including the saved turkey neck
• Leftover turkey potatoes, from under the turkey
• 1 pound carrots, cut into 1-inch pieces
• 3 large celery stalks, cut into 1-inch pieces
• mesh soup bags
• salt and freshly ground black pepper to taste
• croutons (optional)

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Instructions

1. Place the turkey bones into mesh bags.  Tie the tops securely.  Place them in the bowl of an Electric Pressure Cooker or a large 8-quart stock pot.
2. Take all the turkey leftovers from the bottom of the roasting pan and place them in the pot with the bones.
3. Add water or chicken/vegetable stock to cover the leftover ingredients by a few inches from the top of the pot.
4. If using an EPC (Electric Pressure Cooker), lock the lid and close the pressure valve.  Cook on high-pressure for 45 minutes, then naturally release the pressure for 15-20 minutes, then manually release the pressure.  If using a traditional stove top cooking method, cook the soup over medium heat until it’s “smiling” (my mother z”l term) – just bubbling, then reduce heat to low and cook for 1 1/2 to 2 hours.
5. Add salt and pepper to taste.

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Equipment

Cuisinart Chef’s Classic Nonstick Hard-Anodized 8-Quart Stockpot with Lid,Black

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HexClad 8QT Hybrid Stock Pot with Lid

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Imagine No Chicken Broth – Organic

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Imagine Organic Low Sodium Broth, Vegetarian No-Chicken

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Landau Wrap ‘N Boil Cotton Soup Bags – Reusable Cloth Bags Are Great For Creating Vegetable Soups, Gravy, Bone Broth, Coffee, Tea & More – Made In The USA – 8 Bags (Pack of 3)

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Regency Wraps Soup Socks, Cotton Mesh Bags for Making Clear Flavorful Broth and Soups, Natural 100% Cotton, 24″ Pack of 10, Great for Chicken, Veggies, Eggs and More

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Notes

Turkey Leftovers Soup – Method #2

1. Take the leftover turkey bones/pieces,  potatoes and turkey smushers, and place them in mesh soup bags, tying tightly.
2. Add 1 cup brown rice (can be short grain), 1 pound carrots (cut into 1-inch pieces), 3 celery stalks (cut into 1-inch pieces) and 64 ounces chicken stock.  
3. Continue with cooking directions as specified above.

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