Keep the holiday week warm with great recipes

November 27, 2009|By KATHIE SMITH / Toledo Blade

The bounty of Thanksgiving soups keeps growing. There's the pre-holiday soup, such as oyster stew; the Thanksgiving Day favorites for anyone who wants to serve a soup course, and then there's the post-feast tureen of soup made with leftover turkey or stock.

Simmering the turkey carcass after Thanksgiving is one of the rituals of the season, according to "How to Cook a Turkey," from the editors and contributors of Fine Cooking. Stock from roasted bones will be more subtle than that made from raw bones and meat, but it makes a good background flavor to lighter soups.

Roasted Turkey Stock from the cookbook is strained and freezes well so you can portion it into smaller containers for easy thawing. Turkey stock can be used in place of chicken stock.

Day-After-Thanksgiving Turkey Soup from "300 Sensational Soups" is a great way to use leftover turkey including the cooked turkey carcass.

For cooks who don't want to simmer the turkey carcass after Thanksgiving, make Sensational Turkey Noodle Soup or Leftover Turkey Chowder using convenience ingredients.


Turkey Noodle Soup from Swanson's is made with chicken broth. I keep chicken broth in my pantry for a variety of recipes from soups to side dishes.

From McCormick comes Leftover Turkey Chowder made with red potatoes, onion, cooked turkey, corn and milk; it is flavored with 1 ounce McCormick Original Country Gravy Mix.

All of these are great recipes to use up Thanksgiving turkey. They are hearty, warm soups for cold weather and the holiday decorating that is done in the coming days.

Whatever soups you make before, on or after Thanksgiving, use those soup mugs, soup bowls and favorite holiday dishes.

It's time for soup.


1 tablespoon butter
1/2 cup chopped onion
2 cups water
4 medium red potatoes, peeled and cut in 1/2-inch cubes (about 2 cups)
2 cups milk
1 ounce McCormick Original Country Gravy Mix
2 cups cubed cooked turkey
1 (8-3/4 ounces) can whole kernel corn, undrained
1 teaspoon ground sage

Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes. Add water and potatoes; bring to boil. Reduce heat; cover and simmer 5 minutes or until potatoes are tender.

Stir milk in to Gravy Mix until smooth. Stir into saucepan. Add turkey, corn and sage; bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

Yield: 5 servings

-- McCormick


3-1/2 cups Chicken Broth
Ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken

Heat broth, black pepper, carrot and celery in 3-quart saucepan over medium-high heat to a boil. Stir in noodles and turkey in the saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender. Serve with cheese and crackers and a spinach salad.

Yield: 4 servings

-- Swanson Broth (Campbell's)


1 cooked turkey carcass, skin and fat removed
4 carrots, sliced
3 large onions, unpeeled and finely chopped
2 parsnips, sliced
2 potatoes, peeled and diced, optional
12 cups water
2 bay leaves
2 teaspoons dried thyme
4 cups diced cooked turkey
Salt and freshly ground black pepper

In a large pot, combine turkey, carrots, onions, parsnips, potatoes, stock, bay leaves and thyme. If the turkey isn't immersed, add more water to cover. Bring to a simmer over medium heat; reduce heat and simmer 2 hours.

Using tongs, transfer turkey bones to a large plate and let cool; keep soup simmering. Pick any meat from bones and discard bones. Return meat to pot and add diced turkey; heat until steaming, about 5 minutes. Season with salt and pepper. Discard bay leaves. Ladle into heated bowls.

Yield: 12 servings

-- "300 Sensational Soups"

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