It’s no secret that we are a leftover friendly family. One of my biggest pet peeves is throwing away food! Matt and I are constantly looking for new and busy-schedule-friendly ways to finish off our leftovers.
Of course, one of the biggest leftover meals of the year is Thanksgiving, and I always have big plans to use them all up without making us sick of turkey. One of my favorite ways to use leftover chicken or turkey is to make a homemade soup or stew from it. When I buy a rotisserie chicken at the store, which by the way is one of the best deals ever, I always pick the chicken meat off and but the bones and skin in a ziplock bag and stick it in the freezer. Then once we have a few bags of bones Matt will make a yummy pot full of stock. We then use our handy-dandy electric canner and have jars of stock ready for soup all year!
Now, I will say we eat A LOT of soup in our house. It’s my son’s favorite meal. He likes pretty much eats every soup I’ve ever put in front of him (parent win!).
So for our glorious leftover turkey carcass, it was a no-brainer to make a big pot of stock for some soup. The pot of stock we made was about 9 cups, which fits perfectly in my dutch oven. Coincidence? I think not! Here’s a photo of the finished soup, and I’ll put my recipe below. It’s super easy and will adapt to whatever veggies, rice, or pasta you have on hand. I also highly recommend putting some cheese toast on the side of dipping…YUMMY!
Here’s the recipe:
8-9 cups stock
1 onion, chopped
3 Tbls butter
2 cups frozen mixed veggies
2 teaspoons dried thyme
1 cup rice
2 cups leftover turkey chopped
3 Tbls fresh parsley
salt and pepper to taste
In a large pot melt your butter and cook onions until tender. Add in thyme and frozen veggies. Saute for about 5 minutes. Stir in rice and coat. Stir in turkey stock and bring to simmer. Let simmer for 10-15 minutes until rice and veggies are tender. Stir in turkey meat and parsley and simmer again. Season to taste.