Return to Content

Turkey Bone Soup

Turkey Bone Soup
1 vote, 5.00 avg. rating (89% score)
by

Ingredients:

  • bones of 1 turkey and any leftover gravy
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1 sprig each of parsley and thyme
  • 1 bay leaf
  • salt and a few peppercorns

Instructions:

Place all the ingredients in a large kettle; cover with 3 or 4 quarts of cold water, and simmer, covered, for 2 hours, skimming as necessary. Strain, cool, and remove fat. This soup may be used as is, or a hearty soup can be made by adding some of the vegetables left over from the turkey dinner (mashed potatoes, creamed onions, celery, carrots, or mushrooms). If there is stuffing left too, it can be pureed and added to the soup. Either way, most New Englanders maintain that the soup is the very best part of the turkey.
Updated Friday, August 17th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111