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Turkey And Chestnut Soup Leftover-Style

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Ingredients
  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
Directions

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.
Strain.
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

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Poultry

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