This soup is is very easy to make. You can omit the barley & rice & turkey and just thicken with cream of wheat and add sliced pieces of ring sausage...also very delicious. The day after Thanksgiving, I usually put the carcass in the freezer in a kitchen trash bag. And when we are tired of eating leftovers, 2-3 days later, I put the leftovers in the bag too. Then, several weeks later....make a big batch of soup.....ymmmm...enjoy


  • Carcass of leftover turkey (bones & skin)
  • leftover stuffing
  • leftover mashed potatoes
  • leftover gravy
  • 4-5 stalks of celery
  • 1/2 bunch parsley
  • 1 onion, cut in pieces
  • 1 tomato, opt.
  • 2-3 cut carrots


Place turkey carcass in a large pan and add enough cold water to cover. Add all of the other ingredients and bring to a boil.....reduce heat to a slow simmer and cover. Cook for 2 hours. Strain broth through a large colander and pour broth back into pan. Cut carrots into small chunks and add to broth. Add 6 chicken bouillon cubes, leftover corn (or frozen), 1 cup of quick cooking barley or 1/2 cup of rice, dash of onion powder and simmer until barley is cooked (partially cover) Thicken slightly with cream of wheat...add leftover cubed turkey and dash of black pepper. Enjoy....

Print this recipe

Submitted 6/13/05.
Source: self
Submitted By: Savannah Wilson
After Thanksgiving Soup