Turkey Tureen Soup
The perfect comfort-food soup that my Grannie always made the day after Thanksgiving with our leftover turkey.
- 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!