- Pillsbury Doughboy trademarked (1970)
- 1 leftover turkey carcass (meat and bones)
- Chicken stock (enough to cover the carcass)
- 1 bay leaf
- 2 sprigs thyme
- 1 stalk celery
- 1 yellow onion, quartered
- 2 carrots, peeled
- Mirepoix (carrot, celery, and onion), cut into medium dice, to taste
- Leftover turkey meat, sliced, to taste
- 2-4 cups cooked rice
- Salt and pepper, to taste
Grandma’s carcass soup — that says it all. Take your extra turkey meat, simmer it in chicken stock, add diced mirepoix, fresh herbs, and then finish it off with cooked rice. The recipe is hers, but not the Thanksgiving turkey, so keep that to yourself.
Place the entire turkey carcass into a large stock pot and cover with chicken stock to help intensify the rich poultry flavor. If needed, break the carcass apart to fit into the pot. Bring the liquid to a boil, then lower the heat to let simmer. Add the bay leaf, fresh thyme sprigs, celery stalk, quartered onion, and 2 whole carrots. Cover and let the ingredients simmer for 1 hour.
After simmering, remove the bay leaf, thyme sprigs, and the vegetables. Then remove the full carcass. Pick off any meat still left on the bones and set aside. If the meat is in large chunks, dice into smaller portions.
Add the mirepoix to the stockpot and simmer until the vegetables are tender. Take the leftover meat (both from the carcass and any sliced meat you have leftover from your original meal) that has been set aside and add to the simmering stock. Add the cooked white rice to your level of preference and heartiness, and add salt and pepper, to taste. Serve and enjoy.