1. Recipes

How to Make Turkey Frame Vegetable Soup - A Step-by-Step Guide

Are you looking for a delicious and satisfying way to use up your leftover turkey? Look no further than this hearty and nutritious Turkey Frame Vegetable Soup. This recipe is a great way to make use of the whole bird and create a warming soup that is perfect for a cozy night in or to pack for a comforting lunch at work.

The key to this recipe is the turkey frame – also known as the turkey carcass. Instead of tossing it out after the meat has been removed, use it to make a rich and fla...

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Ingredients

  • 1 turkey carcass
  • 2 carrots, chopped
  • 2 stalks celery, cut into 2 inch pieces
  • 1 onions, chopped
  • 4 cloves garlic, minced
  • 4 sprigs fresh parsley
  • 12 black peppercorns
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon chicken bouillon granules
  • 8 cups water
  • water to cover
  • 1 turnip, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 3 carrots, chopped
  • ½ cup frozen green beans
  • ½ cup frozen green peas
  • 1 (15 ounce) can red beans, drained and rinsed
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 1 hr 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 8 hrs
  • Total Time: 10 hrs 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
  • Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
  • The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.
  • Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.

    • Nutrition

    133 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 4mg
    • Sodium: 314mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 6g
    • Vitamin C: 36mg
    • Calcium: 96mg
    • Iron: 3mg
    • Potassium: 479mg

    Categories

    Soup recipes
    Turkey recipes
    Vegetable recipes
    Leftover recipes
    Comfort food recipes