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turkey tureen soup

Turkey Tureen Soup

The perfect comfort-food soup that my Grannie always made the day after Thanksgiving with our leftover turkey.
Prep Time 30 mins
Cook Time 1 hr 30 mins


  • 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!