A rich broth, flavored by Turkey bones, hearty vegetables, and fresh seasonings is the most delicious way to utilize leftover turkey meat. This soup du jour is perfect for cozying up by the fire and polishing off your favorite Thanksgiving pie.
1 Turkey, Whole Birds (18-20 lbs)
16 Cup water
2 thinly sliced celery
4 Carrot, Diced
2 Red Onion, quartered
10 Sprig flat-leaf parsley
1 Tablespoon peppercorns
2 Teaspoon fresh thyme
2 Cup leftover shredded turkey
3 Stalk celery, diced
1 chopped red onion
sprigs of fresh herbs (such as rosemary, sage, parsley and/or thyme)
salt and pepper
1 Turkey, Whole Birds (18-20 lbs)
16 Cup water
2 thinly sliced celery
2 Carrot, Diced
2 Red Onion, quartered
10 Sprig flat-leaf parsley
1 Tablespoon peppercorns
2 Teaspoon fresh thyme
2 Cup leftover shredded turkey
3 Stalk celery, diced
2 Carrot, Diced
1 chopped red onion
To Taste sprigs of fresh herbs (such as rosemary, sage, parsley and/or thyme)
To Taste salt and pepper