Turkey-Stuffing Soup

This is what the day after Thanksgiving tastes like. The roasted turkey carcass goes into a pot with cold water, carrots, celery, onion, and herbs, then leftover stuffing and gravy get stirred in. After 90 minutes of simmering, the stuffing breaks down and thickens the broth while the carcass releases every last bit of flavor into a rich, deeply savory soup.

Breaking up the stuffing clumps as the soup simmers is important. You want the bread to dissolve into the broth as a natural thickener, not float around as soggy lumps. Stir it well in the first few minutes.

The gravy adds body and richness that would take hours of reduction to achieve on its own. It’s the shortcut that makes this soup taste like it cooked all day.

Kitchen Tips

• Start with cold water. Hot water seals the surface of the bones and prevents them from releasing collagen into the broth.
• Break the carcass into pieces before adding so it fits in the pot and exposes more surface area.
• Remove the carcass after simmering and strip any remaining meat. Shred it and stir it back in.
• Replace evaporated water as needed. The soup should be brothy, not thick like a stew.

Variations

• Add cooked egg noodles or rice in the last 10 minutes for a heartier version.
• Stir in a handful of frozen peas or corn for color and sweetness.
• Use leftover cranberry sauce as a tangy garnish on each bowl.