No recipe is required for this delicious, hearty soup made from leftover turkey. All the bits and pieces that weren’t gobbled up on Turkey Day, plus bones and skin…nobody ever eats the wings so they go into a large soup pot…along with the broken up carcass and all the little bits of meat and juices left on the serving platter. Add carrots, onions, celery, an apple, a handful of fresh parsley, bay leaves and whatever spices you use to season the turkey and gravy. Cover with water and bring to a simmer. Cook for several hours until all the meat has fallen off the bones and your house smells wonderful. Remove as much meat as you can with a slotted spoon as the soup simmers so you have nice pieces to put back into the soup. Let stock cool, carefully strain it, and then return to the pot. Add more peeled and chopped vegetables and simmer until they are tender and the stock has reduced a little bit. I then add extra wide enriched egg noodles, cook until tender, and serve.
If you have family that wants more than a bowl of soup for dinner make sandwiches with some of the leftover turkey. Honestly, the sandwiches are my favorite part of the whole holiday food experience. I made a quick batch of HOMEMADE SANDWICH BUNS IN 60 MINUTES and made sandwiches when the buns were still warm from the oven. Spread the buns with a bit of cream cheese, add crispy lettuce and some homemade cranberry sauce and you are all set.
Homemade buns are so quick and easy to prepare…and they make the most delicious sandwiches!
When I posted this recipe last year I made it with chicken, but it is just as delicious and easy to prepare with leftover turkey. HOT TURKEY SALAD is a holiday favorite at my house. We love the combination of flavors and textures in this yummy dish and the rice is a nice change from all the mashed potatoes and gravy we have had in the past few days. I serve it with a scoop of cranberry sauce and some steamed veggies.