Don’t throw away that turkey carcass!
I am writing this blog post pre-Thanksgiving, so I do not have the pictures to prove how beautiful this soup will turn out.
The best part is that it incorporates many of your leftovers into one pot. Stirring in the mashed potatoes at the end makes this a creamy Thanksgiving Bisque without necessarily using cream. (Depending on how you made your mashed potatoes)
1 Turkey Carcass
1 Onion, chopped
2 cloves Garlic, minced
2 Stalks Celery, chopped
2 Carrots, chopped (unless you have leftover prepared carrots from Thanksgiving- even better!)
Splash of Wine
Leftover Turkey, chopped
Leftover Veggies (any leftover veggies like green beans, mushrooms, brussel sprouts, collards, peas, corn, roasted squash, asparagus etc) chopped smaller if necessary
Leftover Mashed Potatoes
-In a soup pot or dutch oven, Sauté the onion, garlic, celery and carrots in olive oil. Season with salt and pepper.
-When it starts to dry out and make brown bits on the bottom of pan, add a splash of wine or water and scrape up bits.
-Add the turkey carcass to the pot and add enough water to cover the carcass. (6-8 cups- more if necessary)
-Season with salt and pepper and simmer for about 45 minute to an hour.
-Remove the carcass, pull off any meat from the bones to place back in soup. Now you can throw away the bones.
-Add in the leftovers (turkey, veggies, herbs, etc.)
-Finally, stir in the mashed potatoes to thicken the soup
-Cook a few more minutes to let the flavors incorporate together. It will only get better and better.