Turkey Bone Soup

Naturally Gluten-Free Meals

Turkey Bone Soup

INGREDIENTS

For the Stock

1 Turkey Carcass 

Turkey Giblets

1 Large Onion, coarsely chopped

6 Cloves Garlic, smashed

1 Cup Parsley

1 Orange Peel 

2 Bay Leaves

Any Roasting Pan Scrapings

7 Quarts Filtered Water

INSTRUCTIONS

In the morning, clean any of the meat from the carcass and refrigerate.  Don’t throw away any of the scraps, place them in a large stockpot along with the giblets. Break up the carcass and add to the pot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.  Bring to a boil and reduce the heat to medium-low and simmer for 6-8 hours. 

When done simmering, use a large slotted spoon or skimmer to remove as much of the solids as possible and discard. Place a fine-mesh strainer over a large heat proof container or bowl and begin pouring the remaining liquid through the strainer. Discard the solids. At this point you can ladle half of the broth into mason jars and refrigerate. Once it’s cool, remove the fat with a spoon if desired. Cover tightly and refrigerate or freeze for later.

For the Soup

8-10 Cups Turkey Stock

2 Bay Leaves

1 Tbls Fresh Sage, chopped

3-4 Cups Turkey Meat, bite-sized

3-4 Cups Leftover Cooked Vegetables, diced

OR

3-4 Cups Mixed Vegetables, fresh, diced

1-2 Cups Leftover Mashed Potatoes or Sweet Potato Mash, optional

Return the stock to the stockpot and bring back to simmer. If using fresh vegetables add those to the pot and simmer until tender, about 30-45 minutes or so.

If using leftover cooked vegetables simply bring everything back to a simmer. Add the bay leaves, sage and turkey and continue to simmer for a few more minutes. 

Use the mashed potatoes to thicken the soup if desired. Simply mix the potatoes with a cup of stock and pour back into the stockpot.

LEFTOVERS: Brussels sprouts, sweet potatoes, green beans, peas, corn, onions, peppers, tomatoes, carrots, celery.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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