Hearty Turkey and Vegetable Soup

READY IN: 3hrs 40mins
Recipe by Leslie in Texas

Save the carcass,pan juices and any leftover gravy from your next turkey for the broth for this soup. If you wish, a turkey breast and 2 drumsticks can be substituted for the turkey carcass. After simmering broth, reserve meat for soup. The recipe is from an October 1985 issue of Bon Appetit that featured a menu and recipes for "A Soup and Bread Supper".

Top Review by Betsyschu

What a wonderful recipe! I did not have the pan juices or gravy, and did not use juniper berries, but a bouquet garnis of fresh herbs (the soup blend) which worked very nicely. Chopping, then browning the turkey carcass is key! I will be using this instead of my family's wonderful turkey soup recipe from now on.

Ingredients Nutrition


  1. For Broth.
  2. Melt butter in heavy Dutch oven over medium-high heat.
  3. Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
  4. Add onion,carrot,celery, garlic,juniper berries and thyme.
  5. Cook until vehetables soften, stirring frequently, about 10 minutes.
  6. Add chicken broth,tomato,gravy and pan juices.
  7. Bring to boil, skimming surface.
  8. Reduce heat, cover partially and simmer 2 hours.
  9. Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
  10. For Soup.
  11. Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
  12. Transfer vegetables to processor, using slotted spoon; puree until smooth.
  13. Add carrots to broth, cover partially and simmer 5 minutes.
  14. Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
  15. Cover partially and simmer 10 minutes.
  16. (Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
  17. Mix in 2 tablespoons parsley and season to taste with salt and pepper.
  18. Ladle soup into bowls , sprinkle with remaining parsley and serve.

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