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  • 1 leftover turkey carcass, with some meat still on the bones
  • 3 1/2 quarts water
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 2 medium carrots, peeled and thinly sliced
  • 1 medium rutabaga, peeled and diced
  • 1 medium parsnip, peeled and thinly sliced
  • 1 medium parsnip, peeled and thinly sliced
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt, or additional to taste
  • 1/2 teaspoon freshly ground pepper


  1. Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
  2. Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
  3. Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Leftover Turkey Vegetable Soup on

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