Turkey Soup Recipes

November 26, 2011 by staff 

Turkey Soup Recipes, Today’s recipe has a bit more steps than our previous picks, but it is a great twist to the regular After Turkey Day Soup many are used to. Today’s recipe comes from This recipe serves 12. Enjoy!


1 roast turkey carcass
6 quarts water
4 medium onions
6 medium carrots
5 stalks celery
6 cups leftover stuffing
6 egg whites
cooking spray
1 cup peas
1 cup corn kernels
1 cup cubed turnips
1 cup fresh green beans, trimmed
1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can whole berry cranberry sauce
1 tablespoon poultry seasoning, such as Bell’s
salt and pepper to taste

Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.

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