Post-Thanksgiving Turkey Soup

Name: Post-Thanksgiving Turkey Soup
Yield: Serves 6–8
Ingredients: ½ cup canned evaporated milk; 2 ribs celery, coarsely chopped; 1 turkey carcass, from roasted turkey, broken into pieces, or 2 turkey wings; 2 cups finely shredded cooked turkey meat; 2 sprigs fresh thyme; 6 cups turkey stock or Brown Chicken Stock; 2 tbsp. extra-virgin olive oil; 2 carrots, coarsely chopped; 1 bay leaf; 1 small turnip, peeled and coarsely chopped; ¼ cup dried cranberries, to garnish; 2 tbsp. chopped chives, to garnish; Kosher salt and freshly ground black pepper, to taste; 1 sprig fresh flat-leaf parsley; 1 cup mashed potatoes; 1 tbsp. unsalted butter; 2 cloves garlic, coarsely chopped; 1 sprig fresh sage; 1 medium yellow onion, coarsely chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Here’s a soup that lets you make the most of your holiday leftovers. Think of it as a loose guide and let the contents of your refrigerator dictate the direction in which the flavors will go. Have a bit of uneaten roasted butternut squash or creamed spinach on hand? Add them, along with mashed potatoes for thickening. A garnish of leftover cranberry chutney is a good idea, too.

Ingredients

Soup
Gluten-free

Ingredients

Method