Waste not, want not . . . right? Or rather I should say, “waist not, don’t want.” Thanksgiving can be hazardous to our Baby Boomer waistlines. Eating healthy soup, after the feast is over, makes it easier to control. I love to make my favorite Herb Marinated and Roasted Turkey Recipe, and eat it until all that’s left is the carcass. Instead of throwing it out, I make a fabulous after Thanksgiving turkey soup using the carcass to flavor the broth.
Throw in any vegetables you happen to have on hand including leftovers. Fresh is always better, but canned vegetables along with their stock work well too. Feel free to be creative.
Don’t like to cook and want to lose weight? Order in healthy meals.
Soup made with lean turkey and plenty of vegetables is low in calories and high in fiber. It’s a great way to clean out all that we indulged in during the holidays. Also, bone broth has many immune boosting benefits to keep you strong and healthy.
- 1 Turkey Carcass
- water or broth (or a mix) to cover up the turkey carcass in a large soup pot.
- 1-2 brown onions unpeeled
- 2-3 bay leaves whole
- Parmesan cheese grated to taste
- 2-3 parsley sprigs
- a few celery and carrot tops
- 1 28 oz can whole tomatoes and juice coarsely chopped
- 4 large carrots coarsely chopped
- 1 large onion coarsely chopped
- ½ bag frozen spinach or fresh if available
- 3 leeks coarsely chopped
- 2 Tbsp fresh oregano, chopped
- salt and pepper to taste
- 1 Tbsp Spike or other mixed herbs
- 1-2 cups turkey meat chopped
- 1 cup of tiny pasta or a combination of grains In the image I used Trader Joe's Harvest Grains mix (It's a savory blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa)
- Pick off most of the turkey meat that is left over and set it aside.
- Break up the turkey carcass so that it will fit in a very large soup pot and place it inside the pot. If you have giblets, throw them in too, except for the liver.
- Cover the turkey with water or broth.
- Place an unpeeled brown onion or two (whole) in the pot. The peel will give the soup a nice color
- Add celery and carrot tops, parsley sprigs, bay leaves, garlic, to the pot and bring to a boil.
- Cook down the broth for at least an hour but preferably several hours at a low simmer.
- Let the broth cool a bit and strain the liquid into a smaller soup pot to make sure there are no bones in the soup. Use a fat skimmer or just use a spoon to take out any remaining fat.
- You will find more meat will come off the bones. You can save some of this to put back in the soup or feed it to your pets.Pets love Thanksgiving too.
- Add the tomatoes, chopped carrots, chopped onion, celery, spinach, leeks, beans with can juice, chopped turkey, oregano, salt, pepper, and Spike and bring to a low simmer for about an hour.
- Add the mixed grains (or pasta) and cook until done. (according to the package directions)
- Ladle into soup bowls with a tiny bit of grated Parmesan on top. Serve with crusty bread and enjoy. Of course, this soup is always better the next day as most soups are.
What do you like to put in your after Thanksgiving turkey soup? Please leave a comment below. We all love to be inspired!