Turkey Soup

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What would be better than to make a soup from all the leftover turkey bones? Here my recipe for a nice flavorful turkey broth. Great for the day after.


  • Bones and neck of 1 turkey. Leave some meat on the bones.
  • 2 tbsp olive oil
  • 1 onion, coarsely chopped
  • 1 carrot, chopped
  • 1 turnip, chopped
  • 2 stalks celery, chopped
  • 1 can (170g) tomato paste
  • 1 cup / 250ml red wine
  • 1 bay leaf
  • 5-6 parsley stems
  • 5-6qt / 5-6l water
  • Sherry and salt to taste


  1. Set stockpot over medium-high heat. Add oil and onions, cook until lightly browned.
  2. Add vegetables, turkey bones and neck. Cook for a few more minutes.
  3. Add water, wine, tomato paste and bay leaf. Bring to a simmer.
  4. Simmer uncovered for 5-6 hours. Skim off scum and fat. Add water if necessary to keep the bones covered.
  5. Strain through double layer of cheesecloth.
  6. Add sherry and salt to taste.


  • Serve as an (almost) clear broth or add turkey meat, vegetables and/or noodles.
  • Leftover soup freezes well.

Photo of Turkey Soup (while simmering)Photo of Turkey Soup (while simmering)

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