Type what you have

Ingredients

• ✓ turkey carcass
• olive oil
• celery
• carrot
• onion
• garlic
• salt
• bay leaf
• black peppercorn
• rosemary
• sage
• water

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Ingredients

• ✓ turkey carcass
• water
• onion
• carrot
• celery
• stuffing
• egg white
• cooking spray
• pea
• corn kernel
• turnip
• green bean
• cranberry sauce
• cranberry sauce
• poultry seasoning
• salt
• pepper

Instructions

1. 1 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.
2. 2 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.
3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Ingredients

• ✓ turkey carcass
• water
• tomato
• potato
• carrot
• onion
• celery
• cabbage
• barley
• worcestershire sauce
• salt
• parsley
• basil
• bay leaf
• black pepper
• paprika
• poultry seasoning
• thyme

Instructions

1. 1 Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
2. 2 Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
3. 3 Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
4. 4 Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

By BirdNSav

Ingredients

• ✓ turkey carcass
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• mushroom
• barley
• celery
• onion
• carrot
• thyme
• bay leaf
• black peppercorn
• celery
• carrot
• onion
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ turkey carcass
• onion
• carrot
• celery
• garlic
• rosemary
• thyme
• bay leaf
• salt
• black pepper
• water
• onion
• carrot
• celery
• garlic
• poultry seasoning
• rosemary
• onion powder
• rice
• salt
• black pepper

Instructions

1. 1 Combine carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring stock to a boil, cover the pot, reduce heat, and simmer until flavors blend, about 1 hour.
2. 2 Remove meat from bones and set aside; discard carcass. Remove and discard vegetables and bay leaves with a slotted spoon.
3. 3 Stir in onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder. Bring soup to a boil; reduce heat, cover the pot, and simmer until vegetables are tender, 20 to 30 minutes.
4. 4 Add cooked rice and reserved meat; season with salt and pepper. Cook until warmed through, about 5 minutes.

By Sarah

Ingredients

• ✓ turkey carcass
• cooking spray
• celery
• onion
• carrot
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking oil.
2. 2 Break up carcass; place on the prepared baking sheet.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Combine celery, onion, carrot, and vinegar in a multi-functional pressure cooker (such as Instant Pot). Add roasted turkey bones and any liquid. Add enough water until bones covered but not beyond maximum level. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard solids.
6. 6 Strain stock through a fine-mesh sieve lined with a double layer of cheesecloth into an airtight container. Cool to room temperature; cover and refrigerate. Skim off fat before using or freezing.

By Bren

Ingredients

• ✓ turkey carcass
• onion
• carrot
• celery
• green bell pepper
• garlic
• chicken bouillon
• black peppercorn
• bay leaf
• water

Instructions

1. 1 Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot. Pour in enough water to cover.
2. 2 Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
3. 3 Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl; discard solids.

By Julia Monroe

Ingredients

• ✓ turkey carcass
• butter
• onion
• celery
• carrot
• all-purpose flour
• half-and-half
• fettuccine
• stuffing
• salt
• chicken bouillon granules
• black pepper
• poultry seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
3. 3 Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
4. 4 Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
5. 5 Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
6. 6 Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

By Paul

Ingredients

• ✓ turkey carcass
• stuffing
• onion
• carrot
• celery
• poultry seasoning
• sage
• bay leaf
• chicken broth
• water
• garlic salt
• black pepper
• long-grain white rice
• green pea

Instructions

1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

Ingredients

• ✓ turkey carcass
• chicken broth
• onion
• carrot
• celery
• bay leaf
• carrot
• celery
• onion
• penne pasta
• turkey
• cream of mushroom soup

Instructions

1. 1 Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
2. 2 Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
3. 3 Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
4. 4 Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
5. 5 Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

By Nicole

Ingredients

• ✓ turkey carcass
• vegetable broth
• water
• green bean
• corn
• carrot
• rice
• celery
• onion
• green bell pepper
• red bell pepper
• cream cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
2. 2 Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.

By Kathy Kramer McNair

Ingredients

• ✓ turkey carcass
• chicken broth
• onion
• celery
• garlic
• turkey breast
• mixed vegetable
• white rice
• kidney bean
• salt
• pepper
• oregano
• basil
• paprika

Instructions

1. 1 Place turkey carcass in a large stockpot with a lid. Pour chicken broth over turkey to mostly cover. Drop in onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer 2 hours, turning carcass occasionally.
2. 2 Remove carcass from stock and set aside to cool. Remove onion, celery, and garlic from stock and drop them into a blender along with about 1/2 cup of stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to purée. Pour puréed onion, celery, and garlic back into stock.
3. 3 Remove as much cooked turkey meat from carcass as possible and add meat to stock. Stir in chopped turkey breast, frozen mixed vegetables, rice, kidney beans, salt, pepper, oregano, basil, and paprika. Bring soup to a boil, cover, and simmer until rice is tender, 20 to 30 minutes.

By MOLLE888

Ingredients

• ✓ turkey carcass
• butter
• carrot
• celery
• onion
• garlic
• salt
• black pepper
• chicken broth
• thyme
• sage
• bay leaf
• stuffing
• bread crumb
• vegetable oil

Instructions

1. 1 Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
2. 2 Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
3. 3 While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
4. 4 Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
5. 5 Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
6. 6 Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

By Howard

Ingredients

• ✓ turkey carcass
• onion
• celery leaf
• bay leaf
• butter
• carrot
• celery
• tomato
• long-grain rice
• green bean
• chicken bouillon
• marjoram
• thyme
• rosemary
• ginger
• cayenne pepper
• salt
• black pepper
• corn

Instructions

1. 1 Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
2. 2 Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
3. 3 Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

By M Vidito

Ingredients

• ✓ turkey carcass
• salt
• red pepper flakes
• white pepper
• chili powder
• hot sauce
• masa
• corn
• tomato
• bay leaf
• chili powder
• chicken broth
• garlic
• jalapeno pepper
• green bell pepper
• onion
• butter
• pinto bean

Instructions

1. 1 Separate beans, place into a large container, and cover with several inches of cool water. Let beans soak 8 hours to overnight.
2. 2 Heat butter in a skillet over medium-high heat. Saute onion, bell pepper, jalapeno, and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat.
3. 3 Place turkey carcass into a slow cooker with drained beans, sauteed vegetables, chicken broth, 3 tablespoons chili powder, and bay leaves. Cover and cook on Low for 8 hours.
4. 4 Remove any bones from the carcass and add tomatoes, corn, masa, hot sauce, chili powder, white pepper, red pepper flakes, and salt to taste. Let simmer on Low for another 30 minutes.

By Tie Hall

Ingredients

• ✓ turkey carcass
• onion
• carrot
• celery
• water

Instructions

1. 1 Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
3. 3 Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

By Soup Loving Nicole

Ingredients

• ✓ turkey carcass
• water
• celery
• carrot
• onion
• salt
• thyme
• chicken bouillon
• bay leaf
• all-purpose flour
• milk
• rutabaga
• black pepper
• turkey
• parsley
• white bread
• all-purpose flour
• baking powder
• salt
• milk
• butter

Instructions

1. 1 Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
2. 2 Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
3. 3 Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
4. 4 While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
5. 5 Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

By Christine L

Ingredients

• ✓ turkey carcass
• chicken broth
• water
• lemon juice
• carrot
• celery
• yellow onion
• parsley
• bay leaf
• garlic
• black pepper
• thyme
• poultry seasoning
• oregano
• dill
• onion powder
• garlic powder
• all-purpose flour
• parmesan cheese
• baking powder
• rosemary
• shortening
• milk

Instructions

1. 1 Place turkey carcass in large slow cooker and cover with broth, water, and lemon juice. Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder.
2. 2 Cook on High for 4 hours. Remove carcass from soup, separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.
3. 3 Bring a pot of water to a boil 30 minutes before serving. In the meantime, combine flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.
4. 4 Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer, covered, for 5 minutes. Serve cooked dumplings on top of the turkey soup.

By SunnyDaysNora

Ingredients

• ✓ turkey carcass
• chile-garlic sauce
• lime
• cilantro
• basil
• onion
• turkey
• salt
• fish sauce
• flat rice noodle
• water
• ginger
• onion
• star anise
• cardamom pod
• clove
• fennel seed
• coriander seed

Instructions

1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

By hello angie