A Delicious Homemade Curry Turkey Soup from Thanksgiving Leftovers

What's the difference between Christmas and Thanksgiving? After Christmas you have to throw away the tree. After Thanksgiving, you can take that turkey carcass and turn it into more mouth-watering meals.

When I was a kid, my mom used to make this soup after Thanksgiving. I was usually pretty picky about my food (I didn't like the vegetables touching the meat on my plate, and I wasn't a curry fan), but even I liked it. Now as an adult I love this soup and can't wait for the day AFTER Thanksgiving so I can make it.! It has ingredients you don't usually find in soup (apples, curry), but the combination is an amazing synthesis that is satistfying, delicious and light at the same time. And the best part...it doesn't seem like Thanksgiving dinner served again.

In this lens, you'll learn how to make turkey broth from scratch (it's easy), and how to make the soup. As a bonus I'll throw in another recipe that's also super economical, easy to make and makes you look and taste like a Top Chef!

Which holiday is your favorite?

Luci Loc has a lovely English accent and quickly shows you how simple it is to make turkey stock. She keeps hers plain. I recommend adding celery, onions, garlic and whole peppers.

Ingredients:

1 Turkey carcass

1 green apple, cored and diced with skin

2 stalks celery, diced

2 stalks carrot, diced

28 oz. can diced tomatoes

1 t. curry

1 T. Salt

Cook carcass in water in large kettle. Simmer until meat comes off bones easily. Cool. Skim off fat from broth. Remove meat from bones and chop. Measure 8 Cups turkey broth. Add turkey and remaining ingredients. Cover and simmer about 1 hour.

Serve with fresh bread or tortillas.

Homemade bread is one of the cheapest yet yummiest things to make. You don't need a bread machine or any special knowledge to make this bread. Serve it with your soup.

Ingredients

6 cups unsifted flour

2 pkgs dry yeast

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

3 tablespoons chopped chives (fresh or dried)

1 1/2 cup milk

1/2 cup water

1/2 cup sour cream, room temperature

Cornmeal

Directions

Combine 3 cups of flour, undissolved yeast, sugar, salt, baking soda and chives.

Heat milk and water until very they just start to simmer (but don't let it become a full boil). Add to dry ingredients and beat well. Stir in sour cream and remaining flour to make a stiff batter.

Spoon into two bread loaf pans that have been sprayed with Pam (or nonstick spray) and sprinkled with cornmeal. Sprinkle more cornmeal on tops.

Lightly cover with a plastic ziploc bag and let rise in a warm place, free from drafts, for 45 minutes.

Bake at 400 degrees for 25 minutes. Remove from oven. Turn out of loaf pans and let cool on a rack.

Slice and serve with soup (good for dunking in the broth). Also makes great toast the next morning.

Soups are an incredibly easy to master and they are so economical in time and money. Sunset Cook Books have the best recipes and suit the modern lifestyle.

Great for making homemade soups and getting rid of excess fat off the broth.

Soups can be put together in the morning and left to simmer in a crockpot. When you come home from work or a long day shopping or meetings, your dinner is all ready!

An essential for your bread to come out easily without tearing is a good pan.

If you are making your own bread, you need a great knife for slicing. Nothing is sadder than smashed home-made bread!

Thanks for stopping by. I love your comments. Don't forget to add your favorite Thanksgiving leftover!