Turkey And Chestnut Soup Leftover-Style
|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|
|Turkey stock/Water||6 Cup (96 tbs)|
|All purpose flour||3⁄4 Tablespoon|
|Chopped parsley||1 Tablespoon|
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.
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