Best Next Day Turkey Soup Recipes

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NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI



Next-Day Turkey Soup with Mashed Potato Polpetti image

Repurpose every element of your Thanksgiving leftovers into Michael Chiarello's Next-Day Turkey Soup with Mashed Potato Polpetti recipe from Food Network.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 18

8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage
Mashed Potato Polpetti (Patties), for serving, recipe following
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
Leftover gravy, for serving

Steps:

  • Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
  • Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
  • Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  • In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
  • Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
  • Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
  • To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
  • Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

Use leftover turkey to simmer up this healthy easy-to-make pasta soup using Progresso® chicken broth, sweet potatoes and green beans.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 6

Number Of Ingredients 12

2 cloves garlic, crushed and finely chopped
2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh sage leaves, if desired
2 cartons (32 oz each) Progresso™ chicken broth
1 bay leaf
2 cups green beans, cut into 1-inch pieces*
1 sweet potato, diced*
1/2 cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat

Steps:

  • In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 55 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 45m

Yield 6

Number Of Ingredients 12

2 cloves garlic, crushed and finely chopped
2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh sage leaves
2 (32 ounce) cartons Progresso® chicken broth
1 bay leaf
2 cups green beans, cut into 1 inch pieces
1 sweet potato, diced
½ cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat

Steps:

  • In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 29.1 g, Cholesterol 53.2 mg, Fat 8.4 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 1.9 g, Sodium 1162.4 mg, Sugar 4.6 g

NEXT DAY TURKEY NOODLE SOUP



Next day Turkey Noodle Soup image

If I dont make this soup the day after thanksgiving I think my family would cry!! Iv been making my day after soup since I could remember. I think my family looks forward to this soup more than thanksgiving dinner. I use all my leftovers, havent tried with cranberry sauce though, My aunt does! I find adding the dressing gives...

Provided by Lisa G. Sweet Pantry Gal

Categories     Turkey Soups

Number Of Ingredients 8

turkey or chicken stock
3 carrots
1 onion
3 celery
1 clove garlic
thanksgiving leftovers
2 pkg turkey gravy
saved turkey neck and bones

Steps:

  • 1. In lg pot Place 2 quarts water, turkey neck, turkey bones, and whole carrots celery onion and garlic. Bring to rapid boil and boil down for 1hr. Strain and return to pot.
  • 2. To remaining broth add box turkey or chicken stock 4-5 cups water and 2 pkg turkey gravy mix well and return to boil.
  • 3. Next add all your leftover turkey, side dishes, dressings, mashed potato, and veggies. Let cook and simmer for half hour. If more liquid is needed add more stock. And if your family likes pasta or rice add to last 10min of cooking. Add s&p if needed.

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

Make and share this Next Day Turkey Soup recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Whole Turkey

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus
1 onion, minced
1 carrot, halved lengthwise, plus
1 carrot, minced
1 stalk celery, plus
1 stalk celery, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
3 cups vegetables (cooked or left over veggies)
1 tablespoon fresh sage leaf (chopped)

Steps:

  • Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.
  • Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)
  • Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  • In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
  • Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
  • Let simmer for 5 more minutes and serve.

Nutrition Facts : Calories 92.8, Fat 4.9, SaturatedFat 0.9, Sodium 775.7, Carbohydrate 6.4, Fiber 1.4, Sugar 3.2, Protein 5.6

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

This recipe is great for any leftover turkey from the holiday.. This is a great recipe I have been using for a few years now and it is delicious..the original recipe was from Betty's recipes(Crocker).. she is one of my best friends from way back in my early days of being married..we have been tight ever since. I hope you enjoy ...

Provided by Pat Duran

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 12

2 Tbsp minced garlic from a jar
2 Tbsp olive oil
1 medium onion, chopped
1 large carrot, finely diced
1 stalk celery, finely chopped
1 Tbsp chopped fresh sage leaves, optional
64 oz progresso chicken broth
1 large bay leaf
2 c cut green beans, frozen
1 c diced sweet potato, diced (cooked or raw)
1/2 c small uncooked pasta
3 c diced cooked turkey

Steps:

  • 1. Note: Instead of the posted vegetable you can use 3 cups of any leftovers on hand.
  • 2. In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, and celery and carrot. Cover; sweat over medium-low heat until softened about 7 or 8 minutes. Add chopped sage to the soup pot along with the broth and the bay leaf.
  • 3. Bring to a simmer. When simmering, add the beans,potato and pasta to the soup. Bring back up to a simmer, lower heat and cook for about 10 minutes or unto vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 8 minutes.

"TURKEY SOUP", THE NEXT DAY



TURKEY DAY LEFTOVERS, Got you feeling DOWN?? Need help with all them leftovers after "TURKEY DAY"?? I have the perfect meal. . . all in one big pot. An Instant Leftover ZAPPER!!! "TURKEY SOUP", anyone?? NO EXTRA SALT or PEPPER ADDED. You can season this to your tastes.

Provided by FREDA GABLE

Categories     Turkey Soups

Time 40m

Number Of Ingredients 14

INTO LARGE POT; HEAT TOGETHER: ALLOW TO BRN
1 tsp garlic, or 2 cloves chopped fine
2 Tbs olive oil
ADD: 1 ONION CHOPPED TO LARGE POT
1 carrot diced (leftovers)
1 stlk celery, chopped (leftovers)
COVER ON MD LOW HEAT, TIL TENDER, 7-8 MIN.
1 tbs fresh sage leaves, or 1/2 tsp pdr sage
2 (32oz) cartons chicken broth
1 bay leaf
2 C fresh or frozen green bean, cit in 1" pcs.(leftovers)
1 diced sweet potatoe ( leftover)
1/2 C small uncooked pasta, (broken spaghetti, orzo,alphabets,or pastina)
3 C cooked turkey, diced (leftover)

Steps:

  • 1. follow above instructions down to the sage, Now, Add sage and broth, bay leaf, and bring to simmer.
  • 2. When simmering add remaining ingredients, EXCEPT TURKEY. cook about 10 minutes. Til Vegies & Pasta are tender,
  • 3. Final step, add turkey, and simmer not more than 10 min.more
  • 4. Serve, Makes approx 6 servings. TIP: Thanksgiving Vegies and side dishes can be sub for fresh vegies (about 3 Cups)

NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI



Next-Day Turkey Soup with Mashed Potato Polpetti image

How to make Next-Day Turkey Soup with Mashed Potato Polpetti

Provided by @MakeItYours

Number Of Ingredients 18

8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage
Mashed Potato Polpetti (Patties), for serving, recipe following
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
Leftover gravy, for serving

Steps:

  • Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
  • Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
  • Recipe courtesy Michael Chiarello

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