Turkey Carcass Soup with Rice and Peas
Transform your picked-over turkey carcass into a hearty, stick-to-your-ribs soup loaded with leftover stuffing, vegetables, rice, and peas. This post-holiday kitchen hero combines the savory depth of simmered poultry bones with aromatic celery, carrots, and onion, enriched by sage and poultry seasoning. The addition of leftover stuffing adds body and nostalgic flavor, while rice and frozen peas make it a complete, filling meal. Perfect for the day after Thanksgiving when you want comfort food without starting from scratch. Serve it steaming hot to family still gathered around the table or freeze portions for quick weeknight dinners.
Ingredients
- 1 turkey carcass, picked over
- 1 ½ cups leftover stuffingdiced turkey or diced potatoes0.75:1texture changes body
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- 1 onion, peeled and diced
- 2 carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 tablespoon poultry seasoning
- 1 teaspoon ground sage
- 2 bay leaves
- 2 ½ quarts chicken broth
- 1 cup water(optional)
- ½ teaspoon garlic salt
- ground black pepper, to taste
- 2 cups long-grain white rice, uncookedwild rice blend1:1nutty texture longer cook time
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- 16 ounces frozen green peasfresh peas or diced zucchini1:1seasonal preference vegetarian friendly
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Instructions
- 1
Place turkey carcass in large deep pot with stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves
- 2
Pour in chicken broth and add water as needed to cover carcass
- 3
Bring to boil over medium-high heat, then reduce to medium and simmer 1 hour, skimming foam as it rises
- 4
Remove carcass and bones, pick any meat from them, return meat to pot and discard bones and skin
- 5
Season with garlic salt and pepper, stir in rice and return to boil over medium-high heat
- 6
Reduce to medium and simmer 15 minutes
- 7
Stir in peas and continue simmering until rice is tender, about 10 minutes more
- 8
Adjust seasonings to taste and serve hot
Tips
Skim foam during first hour of simmering for clearer, cleaner-tasting broth. This step removes impurities that cloud the soup and affect flavor.
Shred leftover turkey meat finely before returning to pot so it distributes evenly throughout soup and softens further during final simmer.
Reserve soup before adding rice, freeze in portions, then thaw and reheat with fresh rice for easier storage without mushy grains.
Good to Know
Refrigerate covered up to 4 days. Store rice separately from broth if meal-prepping to prevent sogginess.
Prepare through step 3 day before, chill broth and meat separately. Add rice and peas day-of. Freeze finished soup up to 3 months, thaw overnight and reheat gently.
Ladle into bowls and serve piping hot. Offer crusty bread on the side for soaking up broth. Add fresh cracked pepper and fresh herbs like parsley or chives at table.
Common Mistakes
Skip skimming foam in first hour to avoid cloudy, bitter-tasting broth
Add rice too early to avoid mushy overcooked grains by serving time
Overcrowd pot with water to avoid diluted, weak flavor
Substitutions
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FAQ
Can I make this soup without leftover stuffing?
Yes. Omit stuffing and increase vegetables by half (add 1 more carrot, 1 celery stalk, half onion) for body and flavor. Or add diced potatoes or barley for heartiness and texture.
How long can I keep leftover turkey carcass soup?
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop over medium heat, stirring occasionally.
What if my rice is mushy before peas go in?
Reduce total cooking time next time: add peas at 10 minutes instead of 15, or use short-grain rice instead of long-grain. If mushy now, reduce heat to low simmer and serve sooner.