What did you do with your turkey carcass?

[Modemouth]

I made stock this afternoon. The smell made the house really cozy. The snow is continuing and it is ***cold*** outside. PERFECT noodle and bread making weather! So, now DH and I are full of turkey noodle soup and waiting for the Bronco game. :clap:

[katpo]

It's going out in tomorrow trash. I got every little piece of turkey that I could off of it, which turned out to be two gallon sized baggies that were stuffed full.

Soup sounds pretty good!

[Oweazaer]

Stock here, too! :yep: Use all that skin, bones and whatever is left hanging on the carcus!

[holbear]

I made 2 turkey pot pies, one for now and I froze one. I also made a bunch of turkey and stuffing wraps for the freezer. I should have made stock, but I was lazy and tossed the carcus.

[Bit]

I chucked mine in the garbage that night. Cut the white meat off and bagged it, gave the legs to the dog & that was that.

[Domestic Goddess]

I make my "favorite" soup with the leftover carcass, and with the leftover meat,
I make one great turkey sandwich, as well as hot dishes and casseroles.

Creamed Turkey & Rice Soup
( Recipe by Domestic Goddess )

This is my "favorite" home-cooked soup!!
I prepare this soup every year after Thanksgiving is over.

1 turkey carcass ( from a 14-lb. cooked turkey )
14 cups water
1 large onion, chopped fine
3 stalks celery, sliced thin
4 large carrots, chopped or sliced thin
1/3 cup uncooked long grain white rice ( If you like rice, add 1/2 cup )
1 cup butter or margarine
1 1/2 cups flour
1 pint half-and-half cream
3 cups diced cooked turkey ( I always add 5 cups )
1/2 teaspoon poultry seasoning
6 teaspoons instant chicken bouillon granules
salt & pepper to taste

In a large soup kettle or stockpot,
add turkey carcass and the 14 cups of water.
Bring water to a boil; reduce heat, and simmer 1 hr. and 30 minutes.
Remove bones; reserve meat for soup.
Strain stock; set aside.

In a large saucepan, combine onions, celery, carrots,
rice and 1 quart (4 cups) of the stock.
Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.

In a large soup kettle, melt butter.
Blend in flour; heat until bubbly.
Add the half-and-half, and remaining 2 quarts (8 cups) of stock,
to the butter/flour mixture; cook and stir until bubbly.
Stir in the reserved vegetable mixture, turkey meat and seasonings.
Heat slowly to serving temperature.
Serves 12-14. ( This soup freezes well ).