This is my Grannie’s famous turkey soup recipe. She always made it the day after Thanksgiving, and my mom did the same every year for as long as I can remember.
I don’t know where the recipe originated, but it’s comfort food at its best.
I love homemade soup, and I love turkey noodle soup (like chicken noodle soup, but with turkey), but there’s something about this creamy broth, the bits of creamed corn, and the spices, that makes this soup out of this world.
Turkey Tureen Soup
- 1 Turkey Carcass
- 2 tbsp Olive Oil
- 1 Onion, divided
- 4 stalks Celery, divided
- 1 Carrot
- 2 Russet Potatoes, cubed
- 2 cans Creamed Corn
- 1 can Evaporated Milk
- 2-3 cups Cooked Turkey
- 1/2 tsp Marjoram
- 1/2 tsp Thyme
How to make the broth
- The key to this recipe is the broth. Break up the turkey carcass in a large stock pot. Add 1 sliced onion, 1 sliced carrot, a handful of celery tops, 1 T salt, 1/4 tsp pepper, 6 cups water; cover. Heat to boiling, then simmer for one hour.
- Lift out the carcass and, when cool enough to handle, remove and dice any bits of meat. Place meat in a small bowl; cover and chill until ready to make soup. Strain broth into large bowl; then chill enough to skim fat from top.
- Add water, if needed, to make 6 cups.
How to make the soup
- Dice onion and celery, and saute in oil until just soft.
- Stir in cubed potatoes and homemade broth, and add salt and pepper to taste. Cover and simmer 20 minutes or until potatoes are tender.
- Stir in creamed corn, evaporated milk, chopped turkey and seasonings. Heat to boiling, and serve!