Frontier Soups have a number of soup mixes that are great for using leftover turkey. Simply cut up leftover turkey instead of chicken as your meat addition! Instructions for making good homemade broth are below or simply select a boxed broth from many in your local grocery to make these soups in an hour or less! Frontier Soups mixes make it easy to go homemade!
Hearty Meals for bigger pots:
● Colorado Campfire Chicken Stew Mix, like eating a turkey pot pie!
● Ohio Valley Vegetable Soup Mix, makes a turkey vegetable soup.
● Wisconsin Lake Shore Wild Rice Soup Mix, becomes a wild rice and turkey soup.
Homemade in Minutes for quicker meals:
● Oregon Lakes Wild Rice and Mushroom Soup Mix, a quick mushroom, turkey and wild rice soup.
● Connecticut Cottage Chicken Noodle Soup Mix, the easiest turkey noodle soup ever!
Instructions to Make Your Own Turkey Broth
To make your own broth from a turkey carcass the process takes about an hour and a half. Stock or broth can be frozen or used immediately in any of the above soup mixes.
- Cut off all the meat from the turkey carcass and set aside for adding into the soup pot.
- Cut the carcass into several pieces, then spread out the bones in a roasting pan for 45 minutes in a 350 degree oven. This roasting step is essential for developing flavor from the bones.
- Place the roasted carcass in about a 6 to 8 quart soup pot. Add 4 quarts cold water. (Cold water has fewer minerals and will keep the broth clearer.)
- Wash, peel and chop roughly vegetables; 4 carrots, 4 celery stalks, a handful of celery leaves, 1 large Spanish onion, 2-3 parsnips.
- Add in the onion skins, they’ll help made the broth golden, 2 Bay leaves, 8 peppercorns, a bunch of chopped Italian parsley roughly chopped, about 10 fresh thyme springs with leaves stripped and chopped, and 2 teaspoons kosher salt.
- Bring the pot slowly to a simmer, never a full boil, again to keep broth clearer. Allow to simmer uncovered about 45 minutes to one hour. It will reduce to about 3 quarts.
- Strain broth through a colander lined with cheese cloth into another 4 quart or larger pot. Save the broth to make any of the above soups. Discard all the cooked bones and vegetables.
- Taste for salt and pepper, add as needed.