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.
Ingredients
- 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)
Instructions
- 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.
- Take all the turkey leftovers from the bottom of the roasting pan and place them in the pot with the bones.
- Add water or chicken/vegetable stock to cover the leftover ingredients by a few inches from the top of the pot.
- 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.
- Add salt and pepper to taste.
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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Buy Now → Notes
Turkey Leftovers Soup – Method #2
- Take the leftover turkey bones/pieces, potatoes and turkey smushers, and place them in mesh soup bags, tying tightly.
- 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.
- Continue with cooking directions as specified above.
