Curried Turkey Soup (using Leftover Turkey)

Curried Turkey Soup (using leftover turkey)

Curried Turkey Soup is the ideal dish for using leftover Thanksgiving turkey – fairly easy to make, works great with broth from the turkey carcass, and result is fabulous!

This Curried Turkey Soup has already become one of my favorites, especially when it comes to using leftover Thanksgiving turkey. It’s no-fail, pretty easy, and the taste is really special. Plus it’s great for using the little bits and pieces of dark turkey meat from that mostly demolished turkey carcass. I expect it will also freeze well, but I’m pretty sure it won’t last long enough to have anything to freeze.

In this case, I made the turkey broth myself from the carcass – just putting it in 6 qt slow cooker with 8 cups water & cooking it on low for 8 hours overnight. Plus I added 2 cups each of finely chopped (via food processor) onion, celery, and carrot (mirepoix). I also add a few tablespoons of chicken bouillon. I ended up with a really flavorful broth. So now I have leftover turkey broth, leftover mirepoix, and leftover turkey. That should be good for 3 or 4 more recipes!

Curry is a favorite for me. I love all kinds of curry – Indian, Thai, whatever. This one is straightforward and easy. You might want to add water if you like it more liquid. You might also tweak the sour cream for more richness, green chiles for more heat, and salt or pepper. This is really a very forgiving recipe.

I am going to stash it in the fridge for a day and possibly freeze it. But I expect it will disappear by then. This recipe has already been filed among my favorites . I hope you try it and enjoy it as much as I did!

Curried Turkey Soup (using Leftover Turkey)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 8 servings
Ingredients
  • 2 tbsp butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 4 tsp yellow curry powder
  • 4 cups chicken or turkey stock
  • 1 sweet potato, about 8 oz, peeled and diced
  • 2 green apples, peeled, cored, and diced
  • ½ tsp salt (may add more to taste)
  • 2 bay leaves
  • ¼ teaspoon black freshly ground pepper
  • 2 cups chopped cooked turkey meat
  • ¼ cup diced green chiles (505)
  • ¼ cup sour cream
Instructions
  1. Melt butter on medium high heat in a large (6 to 8 quart) thick-bottomed pot. Add the onions, celery, carrots and sweet potatoes. Lower the heat and cook until softened, about 8 to 10 minutes.
  2. Add the curry powder and cook for a minute or two more.
  3. Add the bay leaves and stock, increase the heat to high and bring the stock to a simmer:
  4. Lower the heat to maintain a simmer. Simmer for 5 minutes.
  5. Add the chopped apples, salt, and pepper. Simmer for 10 more minutes
  6. Add the chopped cooked turkey and green chiles to the soup. Return to a simmer and stir in the sour cream:
  7. Add more salt and pepper to taste.
  8. Serve & enjoy!

 

 

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