1 turkey carcass, picked nearly clean water to fill pot 2 carrots leftover green beans 4 cups vegetables (celery, onions, fresh spinach, cabbage, etc.) 2 cups rice
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add water to near top of pan--leave room for the rest.
Add all vegetables and rice, and bring soup to a boil. Reduce heat and simmer for an hour or so.
Remove all turkey bones and unwanted debris (i.e., skin cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
370 calories, 12 grams fat, 43 grams carbohydrates, 21 grams proteinper serving. This recipe is low in sodium.
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