I'm looking for a good turkey soup recipe for a left over turkey.?

Smoked Turkey Chowder with Southwest Vegetables


Ingredients


15 Pounds SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS


4-1/2 Gallons water


3 Sticks celery, rinsed


3 carrots, rinsed


1 Cup onions, diced


1/4 Bunch parsley, rinsed


2 Tablespoons cumin seeds


3 bay leaves


2 Tablespoons black peppercorns


3 Tablespoons salt


5 Pounds sweet potatoes, peeled and 3/8-inch dice


1-1/2 Quarts onions, peeled and 3/8-inch dice


2 Pounds poblano peppers, seeded and 3/8-inch dice


5 Pounds frozen diced red potatoes


3 Quarts Roma tomatoes, diced


3 Quarts corn niblets


1 No. 10 can cooked black beans, rinsed and drained


3 Cups salsa verde


3/4 Cup turkey base


1/4 Cup blackened seasonings


2 Tablespoons liquid smoke


3 Cups barbecue sauce


1 Pound unsalted butter


1/3 Cup garlic, minced


1 Quart all-purpose flour


As needed sour cream, thinned


As needed scallions, thin sliced





Stock





1. Place turkey drumsticks, water, celery, carrots, onions, parsley, cumin, bay leaves, peppercorns and salt into a large soup kettle and bring to a boil.


2. Skim scum from surface, lower heat to a simmer, cover kettle and simmer for 1 hour.


3. Strain through a china cap reserving both stock and turkey drumsticks, but discarding vegetables and herbs.


4. Return stock to kettle.








Turkey





1. Remove turkey meat from drumsticks, discard skin and bones. Chop turkey into 录-inch dice and reserve.








Vegetables





1. Bring turkey broth to a boil, add sweet potatoes, onions and poblanos. Return to a boil, reduce heat and simmer for 7 minutes.


2. Stir in red potatoes, tomatoes, corn, black beans, salsa verde, turkey base, blackened seasonings, liquid smoke and barbecue sauce.


3. Stir in reserved turkey.


4. Return soup to a simmer.








Roux





1. In a skillet, melt butter, add garlic and saut茅 for 2 minutes until softened but not brown. Stir in flour and continue to cook for 3 minutes to make a roux.


2. Whisk roux into soup.


3. Cook soup over a low heat stirring for 2-3 minutes.








Plating and Service





1. Garnish each serving with a swirl of thinned sour cream and sliced scallions.


2. Yields: 6-1/2 gallonsI'm looking for a good turkey soup recipe for a left over turkey.?
Break up carcase, boil for 2-3 hrs with a onion, celery and carrot course chopped.


Strain the whole thing. pull meat off cooled bones put meat back in broth. cool in refrigerator, remove fat from top of soup.


heat up to low boiling add some chicken soup base to taste, add Reeme's frozen egg noodles boil 20 minutes, eatI'm looking for a good turkey soup recipe for a left over turkey.?
Creamy chowder leftover turkey recipe


Ingredients:


1 cup celery, finely chopped


1/2 cup chopped onion


1 tablespoon margarine


2 cups turkey broth (or chicken broth)


2 1/2 cups potatoes, peeled and cut into half-inch cubes


1 teaspoon salt


1/4 teaspoon white pepper


1 dash cayenne pepper


2 cups cooked turkey cut into half-inch cubes


2 cups cold milk


1/4 cup cornstarch








Directions:





In five-quart saucepan over medium-high heat, saute celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low.





Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup.





Increase heat to medium and cook six to eight minutes until mixture thickens.








best turkey noodle soup (serves 6)





Ingredients:


49 ounces can chicken stock


2 (14.5 oz) cans Swanson's Italian herb seasoned chicken stock (hard to find optional


1/2 carrot minced


1/4 large onion minced


1 stalk celery chopped


1 tbs butter


1/8 teaspoon lemon pepper


1/2 teaspoon poultry season


1/3 cup dried parsley


3cups of leftover turkey cut into chunks (more if you like but that's stew)


***For noodles***


3 chicken bouillon cubes


4 quarts water


1/2 bag wavy egg noodles.








Directions:





Melt butter in large pot or soup pot. Saute onions and celery till translucent. Add 49 ounce can of chicken stock, carrots, lemon pepper, poultry season, parsley and turkey. Bring to a boil and then let simmer for about 20 to thirty minutes.





Meantime in another pot add chicken bouillon to 4 quarts of water and bring to a boil. Add noodles and cook to package instructions. When soup is almost done add the two cans of Swanson Italian seasoned chicken stock and make sure all the spices and tomatoes come out of the can. Return soup to a simmer.





Drain noodles when they are done. The soup should also be done by now so add noodles and serve.





Chinese Turkey Soup (serves 6)


Ingredients:


1 pound Turkey breast, cubed


1/2 cup Celery, sliced diagonally


8 ounces Fresh mushrooms; sliced


28 ounces Chicken broth


1 tablespoon Soy Sauce


2 tablespoons Lemon juice


2 tablespoons Cornstarch








Directions:





Place turkey, celery, mushrooms, chicken broth, and soy sauce in crockpot. Cover and cook on low 8 to 10 hours or on high for 4 to 6 hours. Before serving, combine lemon juice and cornstarch together, mix into soup. Cover and cook on High 20 to 30 minutes or until thickened.
If you like cajun foods, this is the best ever


Cajun Turkey Gumbo


Ingredients:


6 quarts turkey stock, made from your leftover turkey carcass


1 cup flour


1 cup oil (but if you really want to be decadent, use bacon fat)


1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces


1 pound andouille or smoked sausage


2 pounds shrimp


2 pounds okra, sliced


2 onions, chopped


1 bunch green onions with tops, chopped


2 bell peppers, chopped


5 ribs celery, chopped


several cloves garlic, minced


3 bay leaves


1 bunch fresh parsley, chopped


Creole seasoning to taste, OR


black, white and cayenne peppers, to taste


Few dashes Tabasco, or to taste.


Salt and freshly ground black pepper, to taste


hot Louisiana long-grain rice








Directions:





Blend oil (or bacon fat) and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring constantly. Be careful not to burn it. If you start to see lots of black specks in the roux, throw it away and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughly cooked. Turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (I like to do it this way, and I recommend it). Keep stirring until the roux is relatively cool. Add the roux to the stock.





Slice the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed.





Add the okra and cook another 30 minutes or so. Make sure that the ';ropiness'; or ';stringiness'; from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn't be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice. Sprinkle about 1/4-1/2 teaspoon of gumbo file in your individual serving; just remember not to put it in the pot and cook it with the gumbo; it doesn't work, and will make the gumbo stringy.
i sent the page there are so many so you can decide,,





we like to make turkey and noodles ,,,





simmer the left overs with


2 celery stalks


1 lg onion


when done add noodles cook till noodles are done and surve over mash potatoes or with mashed potatoes,,


very yummy ,but there are soups in the link below hope you find what you like
go to foodnetwork.com


they have recipes on EVERYTHING.


they are really good, and most have ratings and comments.
This is really good, if you like Good Seasons Italian dressing:





Leftover Turkey Soup





Prep Time: 10 min


Total Time: 30 min


Makes: 6 servings, 1 cup each





1/2 cup chopped onion


1 medium carrot, sliced


1 stalk celery, sliced


1 Tbsp. oil


2 cans (14-1/2 oz. each) chicken broth


2 cups water


1 env. GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix


2 cups cubed cooked turkey


1/2 cup bite-sized pasta, uncooked





COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.





STIR in chicken broth, water and dressing mix. Bring to boil.





ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.