Creamy After Thanksgiving Turkey Soup: A Delicious Way to Use Leftovers

Thanksgiving is a time for family, friends, and of course, a feast! But what happens after the big meal? More often than not, we’re left with a mountain of leftovers, particularly turkey. While turkey sandwiches are a classic, why not transform those Thanksgiving remnants into something truly special? Enter: Creamy After Thanksgiving Turkey Soup. This recipe is not only a delicious way to use up leftover turkey but also a comforting and satisfying meal perfect for those chilly post-holiday days.

This soup is rich, creamy, and packed with flavor. It’s a step up from your average turkey soup, thanks to the addition of cream, herbs, and a hint of sherry (optional, but highly recommended!). Don’t let the leftovers languish in the fridge – give them a new life in this delightful soup!

## Why You’ll Love This Recipe

* **Uses Leftovers:** It’s the perfect way to utilize your leftover Thanksgiving turkey and vegetables, reducing food waste and creating a brand-new meal.
* **Comforting and Flavorful:** The creamy texture and rich flavors make this soup incredibly comforting, especially on a cold day.
* **Easy to Make:** While it tastes gourmet, this soup is surprisingly simple to prepare.
* **Customizable:** You can easily adapt the recipe to your liking by adding different vegetables, herbs, or spices.
* **Freezes Well:** Make a big batch and freeze it for a quick and easy meal later on.

## Ingredients You’ll Need

* **Leftover Turkey:** About 4-6 cups of cooked, shredded turkey.
* **Turkey Carcass (Optional):** Adds incredible depth of flavor to the broth. If you don’t have the carcass, you can use store-bought turkey or chicken broth.
* **Vegetables:**
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup chopped mushrooms (optional, but adds great flavor)
* 1 cup frozen peas (or fresh, if available)
* 1 cup corn (fresh, frozen, or canned)
* **Broth:** 8 cups of turkey or chicken broth (homemade is best, but store-bought works too)
* **Dairy:**
* 1 cup heavy cream (or half-and-half for a lighter version)
* 2 tablespoons butter
* **Flour:** 2 tablespoons all-purpose flour (for thickening)
* **Herbs & Spices:**
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon dried sage
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
* **Sherry (Optional):** 2 tablespoons dry sherry (adds a nutty, complex flavor)
* **Bay Leaf:** 1 bay leaf (removed before serving)

## Step-by-Step Instructions

### 1. Make the Turkey Broth (If Using the Carcass)

If you’re using the turkey carcass, this step is crucial for creating a rich and flavorful base for your soup.

* Place the turkey carcass in a large stockpot or Dutch oven. Cover with about 10-12 cups of water.
* Add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk to the pot.
* Bring the mixture to a boil, then reduce heat and simmer for at least 2 hours, or up to 4 hours. The longer it simmers, the more flavorful the broth will be. Skim off any foam or impurities that rise to the surface.
* Once the broth is ready, carefully remove the carcass from the pot. Let it cool slightly, then pick off any remaining meat and add it back to the broth. Discard the bones and vegetables.
* Strain the broth through a fine-mesh sieve to remove any solids. Set the broth aside.

### 2. Sauté the Vegetables

This step builds a flavorful foundation for the soup. Sautéing the vegetables softens them and releases their aromas.

* In the same stockpot or Dutch oven, melt the butter over medium heat.
* Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until softened.
* Add the minced garlic and chopped mushrooms (if using) and sauté for another 2-3 minutes, until fragrant.

### 3. Make the Roux

A roux is a mixture of butter and flour that’s used to thicken sauces and soups. This step is essential for creating the creamy texture of the soup.

* Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This will cook out the raw flour taste.

### 4. Add the Broth and Seasonings

This is where the soup starts to come together. The broth infuses the vegetables and seasonings, creating a delicious base.

* Gradually whisk in the turkey broth (or chicken broth, if you’re not using a turkey carcass), making sure to break up any lumps of flour.
* Add the dried thyme, rosemary, sage, bay leaf, salt, and pepper. Bring the mixture to a simmer.

### 5. Simmer the Soup

Simmering allows the flavors to meld together and the vegetables to soften further.

* Reduce the heat to low, cover the pot, and simmer for at least 15-20 minutes, or up to 30 minutes. The longer it simmers, the more flavorful the soup will become.

### 6. Add the Turkey and Vegetables

This is where you add the star of the show: the leftover turkey and the remaining vegetables.

* Add the shredded turkey, frozen peas, and corn to the soup. Simmer for another 5-10 minutes, or until the vegetables are heated through and the turkey is warmed.

### 7. Stir in the Cream and Sherry (Optional)

This is the final step that adds richness and complexity to the soup.

* Stir in the heavy cream and sherry (if using). Heat through gently, but do not boil.

### 8. Remove the Bay Leaf and Serve

Before serving, remove the bay leaf from the soup.

* Taste and adjust the seasonings as needed. Garnish with fresh parsley.
* Serve hot with crusty bread or crackers.

## Tips for the Best Creamy Turkey Soup

* **Use Homemade Broth:** If you have the time, making your own turkey broth from the carcass will result in the most flavorful soup. However, store-bought broth works perfectly well in a pinch.
* **Don’t Overcook the Vegetables:** Overcooked vegetables can become mushy and lose their flavor. Sauté them until they’re just tender, and add the frozen peas and corn towards the end of cooking to prevent them from becoming overcooked.
* **Adjust the Thickness:** If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. If you prefer a thinner soup, simply add more broth.
* **Use Fresh Herbs:** Fresh herbs add a brighter flavor to the soup. If you have fresh thyme, rosemary, or sage, feel free to use them instead of dried herbs. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
* **Don’t Boil the Cream:** Boiling the cream can cause it to curdle. Heat it through gently over low heat.
* **Add Sherry for Depth of Flavor:** The sherry adds a subtle nutty flavor that complements the turkey and vegetables. If you don’t have sherry, you can substitute it with a splash of white wine or a squeeze of lemon juice.
* **Season to Taste:** Taste the soup throughout the cooking process and adjust the seasonings as needed. Salt and pepper are essential, but you can also add other spices like garlic powder, onion powder, or paprika to customize the flavor.

## Variations and Additions

* **Add Different Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, sweet potatoes, green beans, or spinach.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Add Noodles or Rice:** For a heartier soup, add cooked noodles or rice during the last few minutes of cooking.
* **Use Different Types of Cream:** You can use half-and-half or milk instead of heavy cream for a lighter version of the soup.
* **Make it Gluten-Free:** Use a gluten-free flour blend for the roux.
* **Add Cheese:** Stir in some shredded cheddar cheese, Gruyere cheese, or Parmesan cheese for an extra cheesy flavor.

## Serving Suggestions

* **Serve with Crusty Bread:** Crusty bread is perfect for soaking up the delicious soup.
* **Serve with Crackers:** Crackers are another great option for dipping into the soup.
* **Serve with a Side Salad:** A simple side salad complements the richness of the soup.
* **Top with Croutons:** Croutons add a nice crunch to the soup.
* **Garnish with Fresh Herbs:** Fresh parsley, chives, or dill make a beautiful and flavorful garnish.

## Storage and Reheating

* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Freeze the soup in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

## Creamy After Thanksgiving Turkey Soup Recipe

**Yields:** 6-8 servings
**Prep Time:** 20 minutes
**Cook Time:** 45 minutes

**Ingredients:**

* 4-6 cups cooked, shredded turkey
* Turkey carcass (optional)
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup chopped mushrooms (optional)
* 1 cup frozen peas
* 1 cup corn (fresh, frozen, or canned)
* 8 cups turkey or chicken broth
* 1 cup heavy cream
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon dried sage
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
* 2 tablespoons dry sherry (optional)
* 1 bay leaf

**Equipment:**

* Large stockpot or Dutch oven
* Fine-mesh sieve (if using turkey carcass)
* Wooden spoon or spatula

**Instructions:**

1. **Make the Turkey Broth (Optional):** If using the turkey carcass, place it in a large stockpot and cover with 10-12 cups of water. Add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk. Bring to a boil, then reduce heat and simmer for 2-4 hours. Strain the broth and set aside.
2. **Sauté the Vegetables:** In the same stockpot, melt the butter over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes. Add the garlic and mushrooms (if using) and sauté for another 2-3 minutes.
3. **Make the Roux:** Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly.
4. **Add the Broth and Seasonings:** Gradually whisk in the turkey or chicken broth. Add the thyme, rosemary, sage, bay leaf, salt, and pepper. Bring to a simmer.
5. **Simmer the Soup:** Reduce heat to low, cover, and simmer for 15-20 minutes.
6. **Add the Turkey and Vegetables:** Add the shredded turkey, frozen peas, and corn to the soup. Simmer for another 5-10 minutes.
7. **Stir in the Cream and Sherry (Optional):** Stir in the heavy cream and sherry (if using). Heat through gently, but do not boil.
8. **Remove the Bay Leaf and Serve:** Remove the bay leaf. Taste and adjust seasonings. Garnish with fresh parsley. Serve hot.

Enjoy this delicious and comforting Creamy After Thanksgiving Turkey Soup! It’s the perfect way to warm up on a chilly day and make the most of your Thanksgiving leftovers. Happy cooking!