Think I'll do a new folder this year for just left-over turkey recipes, and other

qualitygal · ‎10-04-2010

recipes that I'll use and have used over the last many years. That way each year I won't set longingly and try and figure out what to do. Gotta narrow those down a bit. Need to compile all the ones that can go into leftovers. I love all my Christmas cookbooks, but I want the recipes narrowed down. I'll still take time to drool! LOL ${#emotions_dlg.biggrin}$

denisemb · ‎12-07-2012

I'll start - note, this is NOT low calorie. Wink

After Thanksgiving Turkey Soup

TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours + cooling

MAKES: 16 servings

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Directions

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 16 servings (about 4 quarts).

Originally published as After-Thanksgiving Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140

Read more: http://www.tasteofhome.com/recipes/after-thanksgiving-turkey-soup#ixzz3HBN3xsPi

Denise