- Prep 30min
quarts chicken or turkey broth
pound fresh mushrooms, chopped
cup finely chopped celery
cup finely chopped onion
teaspoon chicken bouillon granules
teaspoon dried parsley flakes
teaspoon garlic powder
cup all-purpose flour
can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
cups cubed cooked turkey
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and turkey; heat through.
Nutrition InformationNo nutrition information available for this recipe
16 Super Soup Recipes to Use Up Leftover Turkey
You won’t find any ground turkey here. Nope, these soups are all about using up the last of that outrageously good turkey you made on Thanksgiving. A steaming bowlful of these 16 soups is the perfect remedy for chilly nights and the hectic holiday season. Interested in simmering these up year-round? Simply reach for a rotisserie chicken instead.
2. Homestyle Turkey Soup: Noodle soup is a classic comfort. Be warned, though. It’s hard to go back to canned after you dip your spoon into this homemade version. (via Virtually Homemade)
3. Turkey Vegetable Kale Soup: Packed with a colorful selection of veggies and rice, you’ll love that it takes less than an hour to get this fantastic soup on the table. (via Health Dish)
4. Thanksgiving Turkey Gumbo: Simmer up a pot of this rich, smokey gumbo to bring the feeling of the Big Easy into your home. Might we recommend frying up a few beignets for dessert? (via Camille Styles)
5. Turkey Mulligatawny Soup: Brimming with spices, each bowl of this creamy coconut soup is a delight for the senses. At the same time, lentils and turkey pack in a healthy dose of protein, making it completely satisfying. (via Tasty Turkey)
6. Turkey Ramen Bowls: You won’t find any salty soup packets here. Nope, this is a homemade ramen that won’t leave you bloated. That’s the last thing we need in the days following a big holiday meal, right? (via Savory Nothings)
7. Turkey Posole: You’ll love having this crowd-pleasing, low-fuss posole recipe in your back pocket. (via Bon Appétit)
8. Turkey Pot Pie Soup: The real star of this creamy soup is the pile of homemade biscuit croutons on top. Their cheesy goodness is kind of hard to compete with. (via Cooking and Beer)
9. Fall Turkey Thai Soup: Toss all the ingredients into your slow cooker before you head off to the office or the mall for some holiday shopping. You’ll love returning home to the scent of coconut and ginger perfuming the air. (via The Skinny Fork)
10. Asian-Style Turkey and Cabbage Noodle Soup: Chewy udon noodles give each boldly flavored bowlful an irresistible texture. (via Canadian Living)
11. Creamy Poblano and Turkey Soup: This might be the ultimate, unexpected way to use up your holiday leftovers. Mashed potatoes are stirred into the pot along with the requisite turkey. (via A Spicy Perspective)
12. Skinny Turkey and Wild Rice Soup: Put the odd carrot, onion and celery stalk crowding your veggie crisper to use in this surprisingly skinny soup. (via The Skinny Fork)
13. Turkey Chili: Packed with tons of spices, this chili brings the heat in a big way. (via Kitchen Konfidence)
14. Turkey Tom Yum Soup: This turkey tom yum is a snap to prepare, and even better than most found at your local takeout joint. Go ahead and retire those menus now. (via Tasty Turkey)
15. Turkey Tortilla Soup: The layers of texture found in this soup are sure to keep everyone coming back for more. (via Louise Mellor)
16. Turkey Stock: Brodo is all the rage these days. Transform your turkey carcass into a steamy cupful of bone broth to sip on solo, or use as the base for any number of recipes. (via A Family Feast)
What are your plans for leftover turkey? Soup, sandwiches, something else entirely? Share your favorite ways to put poultry to use below!
Smoked Turkey Bean Soup
Today’s recipe is a wholesome and rustic smoked turkey bean soup. I enjoy this soup on an early Saturday evening, and so do my friends, when they time their visits right.
This is a simple soup, with only a little work soaking the pinto beans overnight. Once the beans are soaked, smoked turkey bean soup is a one pot meal that requires the addition of just a few vital ingredients and a couple of hours simmering.
I have a hard time leaving this soup alone while it’s cooking, because it’s so darn tasty! It’s the smoked turkey, it beckons you to the stove. I used a sliced turkey drumstick, but any meaty cut of a smoked turkey will do. Your kitchen will be filled with a smokey meaty scent as soon as the flavors begin to release when cooking. That smell alone will open up your appetite and have you excited about getting your very own bowl of smoked turkey bean soup.
If you are a fond of hot and spicy, you can add some slices of your favorite chili. Sliced fresh chillies will truly upgrade this smokey soup, but only if you enjoy spicy food, of course.
You can also garnish with lemon – I wish I thought of that before I took these pics! But just a small wedge, you don’t want to overpower your soup.
This is a very simple soup, but you can make it simpler. This soup will you yours in minutes if you use canned beans instead of dried. Enjoy.
- 2 cups pinto beans
- Heavy pinch dried oregano
- 4 cups water for soaking
- 4 cups water for cooking
- 2 lb smoked turkey leg (sliced)
- Handful fresh parsley
- 3 celery sticks (halved)
- 1 large yellow onion (quartered)
- 2 medium potatoes (peeled and quartered)
- 2 cups chicken stock (unsalted) - more if needed
- Spread beans on a tray and check for tiny stones and debris.
- Soak pinto beans with oregano overnight in 4 cups of water.
- Once beans have soaked, drain and tip into saucepan.
- Add another 4 cups of water, then place on high heat until liquid is bubbling, then lower to a simmer and cook until beans are soft to the bite (approx. 1 1/2 hours)
- Once beans are cooked skim off any froth that appears.
- Add turkey, parsley, celery sticks, onion and potatoes.
- Pour chicken stock on top then stir and combine, then place on high heat.
- Once liquid begins to bubble lower heat to a simmer and cover.
- Allow soup to simmer for 30 mins. If your soup begins to dry out a little, or you just need more liquid in your soup, and additional chicken stock a cup at a time, as necessary.
- Stir up ingredients and taste to make sure the flavor is to your liking, then serve.
Caribbean Smoked Turkey Pepperpot
It’s soup season folks and I love this time of year. I’m a real fan of throwing some tasty meat and veg into a pot and ending up with a delicious meal. Much like today’s recipe, Caribbean Smoked Turkey Pepperpot. The smoked turkey is a 2 lb drumstick that is cooked until it falls off [&hellip]
Vegan Roasted Squash Soup
I’ve discovered a relatively new squash, Robin’s Koginut squash. It’s a delicious, rather dense squash and the main ingredient in today’s recipe, Vegan Roasted Squash Soup.
Chilled Spicy Tomato Soup
Have you tried chilled soup? Well, how about Chilled Spicy Tomato Soup? Now, give this one a chance, cold soup might sound rather unappetizing, but I can assure you this soup is far from that.
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Earthy and smoky, this soup could go with a full-bodied white or a lighter red. If guests prefer white, try a Vouvray for a red, consider an Oregon Pinot Noir.
I live a ways from a store so I had to make do with a few substitutions. I also had to omit the potatoes because I ran out of room in my pot. I used my Pressure Cooker to make the lentils and finished it all in the pressure cooker for the final cook. But even with the substitutions, this is really good eating!
I make this soup every year with leftover Thanksgiving turkey. Don’t worry if your turkey isn’t smoked or if you’re using white meat as well as - or in lieu of - dark meat. It’ll still turn out fabulous. It’s a wonderful, comforting, flavorful soup.
Beautiful winter soup recipe. Loved adding the potatoes as they are a very good natural source of fiber for a healthy diet..
This is a delicious soup. I modified the recipe in a few ways. Most importantly, my liquid base for the soup was a rich smoked turkey broth, not the water the recipe calls for. Making the broth took some extra time but was very easy - just boiled the whole turkey carcass, refrigerated it overnight so that I could skim off the excess fat, strained the solids out, and then used the broth in place of water. I added a can of rotel sauce and extra garlic for some zing. Also, I added into the pot some turkey I had sliced and torn into pieces earlier and did not rely on the boiled wing and thigh for meat. In addition, I used a few bouillon cubes in place of salt.
Smokey Thanksgiving Turkey
This time of year the topic of conversation between my mom and I is always about how we are going to cook our Thanksgiving turkeys, we usually reminisce about the first time I took on cooking the turkey at age twelve. That year we stuck to the traditional stuffed turkey cooked in an oven bag, but since then we’ve stuffed them with herbs, coated in phyllo, brined, fried, smoked and roasted birds in a variety of ways. Thanksgiving is a great time to involve kids in the kitchen and we always enjoy trying something new to serve along with other seasonal favorites.
If you are looking for a fantastic way to cook up your holiday bird, smoking it is the way to go. Hands down, this method is my favorite preparation for whole turkey. Butterflying, or spatchcocking, the turkey speeds up the cooking process as well as exposing more of the bird to flavor brining in tea gives it a unique taste while plumping it up to retain moisture smoking it gives it that unmistakable savory intensity, and finishing it up in the oven in an oven bag speeds the cooking while retaining cooking juices.
The Big Chief Smoker works well for smoking a butterflied 10-12 pound turkey. Larger birds can be butterflied and cut in half for easier handling. Whole birds can also be brined, smoked and finished in the oven using this recipe but oven cooking time needs to be extended. Although it is instructed to finish cooking the turkey in an oven bag in the oven, smoked turkey can be finished without a bag in the oven (decrease cooking time) or finished on the grill at 350º. In any case, cook turkey until both the breast meat and the thickest part of the thigh reaches 160º-165º measured by an internal cooking thermometer. If you happen to have the insulation blanket for your Big Chief Smoker, this is a good time of the year to get it out and use it to help retain heat in colder climates.
1/4 cup butter or olive oil
Black Tea Brine
1 tablespoon black pepper
3 sprigs fresh rosemary or 1 teaspoon dried
3 sprigs fresh thyme or 1 teaspoon dried
10 fresh sage leaves or 1 teaspoon dried
Prepare brine by placing 3 quarts cold water in a deep pan or crock (make sure your butterflied turkey will fit). In another container steep tea bags in 1 quart hot water at least 30 minutes or until water is cool. Add salt, brown sugar and pepper to the cold water. Whisk until salt and sugar are dissolved and add herbs. When the tea is cool, add to the brine and mix thoroughly.
Remove any items from top and bottom cavities of the turkey and rinse thoroughly in cold water. Pat dry and move to a stable cutting surface. Butterfly (or spatchcock) turkey by cutting down both sides of the backbone. This can be done with a knife or a sturdy pair of kitchen shears. Use backbone for stock if desired. Open up the bird with the breast side down. Cut along each side of the breast bone (keel) allowing the turkey to lay flat. Remove the tail and any large areas of excess skin. These bits can also be added to the stock pot. The bird is ready to go into the pan or crock of brine. Brine turkey in the refrigerator 10-12 hours.
Remove turkey from brine, pat dry and place on a stable surface. Tuck wings under to secure. Run metal skewers through the bird from the legs, across the body to the wings on the opposite side, taking care to get a good grip through the breast meat. Using kitchen twine, tie bird so it can be suspended from smoking rack by the wings.
Line smoker drip pan with foil. Preheat smoker 10-15 minutes. Place rack in the smoker on the top shelf. Make sure the bird is suspended and not leaning or resting against the sides or bottom of the smoker. It’s fine if the tips of the legs touch the drip pan. Smoke turkey 2 hours, replacing the chips about every 40 minutes.
Preheat oven to 350º. Remove turkey from the smoker and place in an oven-safe turkey bag. Place in a roasting dish or paella pan. Slather turkey with butter or olive oil. Secure the bag closed and poke 6 small holes in the top of the oven-safe bag. Cook turkey 50 minutes to 1 hour or until an internal thermometer reads 160º-165º. If desired, slice open the top of the oven-safe turkey bag during the last 10 minutes of cooking time for a crispier skin. Let turkey rest 10-15 minutes before carving. Reserve pan juices for stock or gravy.
For an amazing turkey soup, save all the bones and make stock. The smokey flavor will come through and you will be getting the most out of the bird.
*Turkey can be brined in any glass or plastic container, even a heavy duty plastic bag. Be sure bird is fully submerged. If brining turkey in a deep pan, more brine may be needed to fully cover turkey.
Leftover Thanksgiving Turkey Noodle Soup
Today I am sharing one of my absolute favorites — Leftover Thanksgiving Turkey Noodle Soup! Complete with Turkey Bone Broth. A delicious recipe after a day full of food.
We all have our favorite things to do with leftover turkey and there are so many delicious recipes to choose from with leftovers. I have to say, for me, it will forever be the simple classics — turkey sandwiches and soup. Ah, all the feels.
When making this soup with your leftovers, it’s essential to make your own turkey stock for the BEST turkey noodle soup. I have so many memories of a giant pot on the stovetop with the entire turkey carcass stuffed into it boiling away, making my entire home smell even more like Thanksgiving than it already did the day before. I’ve included ALL of the tips for making homemade bone broth below. A few things though: This works best with a *roasted* turkey. So if you have leftover smoked or fried turkey, I don’t recommend using those. Well, at least in this recipe. The flavor is totally different.
After that, this recipe is simple, classic, and comforting. The perfect post-Thanksgiving meal to continue the comfort — only in a lighter soup!
First, you need to prepare the wild rice according to the directions on the package. (And if you’re wondering how to get wild rice to end up flat, not curled—the secret is to boil it slowly and softly. If you boil it too hard, it curls.) Drain the rice. Set aside.
Second, you need to fry up your bacon and onion. Not to crispy crumbly, but “done”. Drain off the fat. Set aside.
Now, it’s time to put the soup together. To a large pot, add the cooked wild rice, fried bacon and onions, the cans of potato soup…
…and those same soup cans each filled once with milk.
Now, add that whole quart of half and half to the soup. Yes, the whole darn quart.
Stir to combine. Continue stirring occasionally as you heat this soup slowly. You do not want this to boil. Slow and thorough. Good things take time, you know? Yes.
Looking for a nice side to serve with this soup? You may also enjoy…Homemade Breadsticks
Now, keep it nice and warm. About a half hour before you intend to devour this soup, add the cubed Velveeta cheese.
Continue heating slowly, stirring occasionally to get the cheese melted through.
Now, friends, serve it up in your best china!
Or— if you’re feeling really fancy—you can make these homemade bread bowls. They pair perfectly with this thick and creamy soup. These from-scratch breadsticks work well, too!
- Add chopped kale, red bell pepper, or hot green chilies for different flavor profiles
- Sub smoked chicken or ham for turkey
- Sub cauliflower, celery root, turnips, rutabagas, or parsnips for the carrots or celery
- Sub demi-glace in place of bouillon
TIP: Use organic canned beans if you’re in a pinch for time, reducing cooking time as well. However, we think you’ll prefer the taste and creamy texture of dried beans.
- 2 tablespoons olive oil
- 2 3/4 cups chopped onions
- 4 garlic cloves, minced
- 2 small bay leaves
- 5 14 1/2-ounce cans beef broth
- 1 28-ounce can diced tomatoes in juice
- 1/2 cup chunky tomato salsa (medium-hot)
- 1/2 cup chopped fresh cilantro
- 1 pound lean ground beef
- 1/4 pound bulk pork sausage
- 6 tablespoons yellow cornmeal
- 1/4 cup whole milk
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup long-grain white rice
How to Smoke Wild Turkey
I enjoy smoking wild turkey breast from time to time, although it’s not my go-to technique. The meat from a wild turkey is so lean and–especially if it’s an older tom–dense, it doesn’t lend itself to a long, dry sit in a smoker. However, with some preparation and the right technique, you can end up with a moist, delicious wild turkey from the smoker. Here are a few thing to consider.
Getting as much moisture into the meat before it goes into the smoker is essential, and that means brining the breasts in a saltwater solution overnight at the very least. My typical ratio is one cup of kosher salt to one gallon of water, and I’ll often add brown sugar and a host of other spices. However, there are commercial brines and cures available that do a great job of keeping meat moist and flavorful. Of those that I’ve tried, I’m most impressed by the Wild Sky Seasoning I first used on snow geese earlier this year. I also inject the thicker parts of the breast with some brining solution.
I rarely use the water pan in my Camp Chef Smoke Vault, but there are a few times when it’s necessary. Smoking lean meat like a wild turkey breast is one of them. Adding hot water to the pan creates a humid environment within the smoker that helps the meat retain moisture. The surface moisture also makes the meat sticky, allowing smoke to adhere for better flavor. Skip the beer, wine, stock, or additional spices. I’ve never found them to make a big enough flavor difference to justify the money.
Plucking a wild turkey is, frankly, a pain in the rear, and there’s so little fat on the bird it’s not really worth the time or effort. A skinned breast, however, does have a tendency to dry out, creating a tough exterior. One way to combat this is by using what’s called a mop. I use equal parts apple cider vinegar and water. Other folks use straight apple cider. There are a number of mop recipes out there, so find one you like. And contrary to the name, you don’t have to mop it on. I use a spray bottle and coat the meat two or three times over the course of the cooking time.
Keep a close eye on your smoker to ensure the temperature inside remains between 200-225 degrees the entire time. Always use a meat thermometer, preferably one that allows you to monitor to the temperature of the meat without opening the smoker. Time will vary depending on the size of the turkey, but plan for 3 to 4 hours. Pull the turkey with the temperature probe registers 160 degrees. (Yes, 160 degrees is safe. Don’t believe me? Here’s what the USDA has to say.) Let the turkey rest for 10 to 15 minutes before slicing.
The one step I didn’t take this time that I will the next is wrapping the meat, along with a little splash of chicken stock, in tinfoil when it comes off the smoker. In the barbecue world, this is similar to what’s known as the Texas Crutch, because it’s often employed by pit masters to make smoked ribs and brisket tenderer. It’s essentially a braising technique that I think would do wonders to add a little extra moisture and tenderness to a tom.