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Mary's Day-After Turkey Soup
Perfect for the day after Thanksgiving, Mary's turkey soup is one of the best ways we know of to use leftover turkey and vegetables...
Stock
Ingredients
- Leftover bird
- 1medium onion
- 4 celery stalks
- 3 carrots
- 3 large cloves garlic
- Sea salt and pepper to taste
Prep
- Remove most of the meat from the leftover bird and set aside
- Peel and quarter the onion
- Clean and cut the celery and carrots in half
- Mince or press the garlic
- Place the bird in a pot of cold water.
Directions
Put the leftover bird, onions, carrots, celery, and garlic in a large pot and cover with cold water. Season with the sea salt and pepper. Bring to a boil. Reduce the heat and simmer partially covered for four hours.
Take out the bird and remove any meat that may still be on it. Put the meat aside and throw away the bird.
Strain the broth. Remove any large pieces of turkey. Cut the turkey into bite size pieces and set aside. Throw away the vegetables.
Soup
Ingredients
- Fresh or leftover vegetables to taste such as:
- Carrots
- Onions
- Fresh or frozen green beans
- Fresh, frozen, or canned corn
- Turnips
- Sweet potatoes
-
Canned or frozen peas
- 3 tablespoons butter
- Sea salt and pepper to taste
Prep
- Clean and dice the fresh vegetables
- Defrost the frozen vegetables and drain
Directions
In a large pot, melt the butter over medium heat. Add the vegetables, and season generously with the sea salt and pepper. Sauté the vegetables for five minutes.
Add the stock and turkey meat that you set aside earlier. Bring to a boil. Reduce the heat and simmer partially covered for at least one hour.
Enjoy from Cape Cod Soups!
