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Turkey And Chestnut Soup Leftover-Style

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  Turkey carcass 1 (Of 1 Cooked Turkey)
  Leftover chestnut stuffing/6 tablespoons canned chestnut puree 4 Tablespoon (Add More, If Needed)
  Onions 2 , sliced
  Carrots 3 , sliced
  Celery stalks 3 , sliced
  Parsley sprigs 4
  Bay leaf 1
  Turkey stock/Water 6 Cup (96 tbs)
  Butter 1 Tablespoon
  All purpose flour 3⁄4 Tablespoon
  Chestnuts 6
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Remove remaining chestnut stuffing from cold turkey; reserve.
Remove turkey meat that can be used as garnish.
Break up carcass; put into large pan with onions, carrots, celery, and herbs.
Cover with water; simmer until well flavored.
Avoid boiling hard; this makes stock cloudy.
Put chestnut stuffing into electric blender or food processor with cup of turkey stock; blend until smooth.
Turn into pan; add 4 cups stock, seasoning, and turkey meat.
Cook together a few minutes.
If the soup is too thin, blend butter and flour together to make paste; add to soup in small pieces.
Stir until thickened.
Bring to boil.

Recipe Summary

Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 928 Calories from Fat 287

% Daily Value*

Total Fat 32 g50%

Saturated Fat 12.6 g62.9%

Trans Fat 0.1 g

Cholesterol 95.6 mg31.9%

Sodium 4688 mg195.3%

Total Carbohydrates 108 g35.9%

Dietary Fiber 16.1 g64.3%

Sugars 29.4 g

Protein 50 g100.5%

Vitamin A 670.2% Vitamin C 110.4%

Calcium 26% Iron 25.6%

*Based on a 2000 Calorie diet


Turkey And Chestnut Soup Leftover-Style Recipe