Web place all the ingredients in a 5 1/2 quart dutch oven or soup pot and fill with 13 cups water (fill it to the top).

Leftover turkey and gravy soup. Add carrots and celery and sweat until translucent, about 3 minutes. Whisk together or blend the half and half. Return a boil, and cook for an additional 10 to 12 minutes, or until the noodles are cooked.

Bring the water to a boil in a large pot. Web ingredients serves 4 to 6 for the soup topping 2½ cups leftover stuffing ½ cup finely grated parmesan cheese ½ cup grated mozzarella ¼ cup heavy (35%) cream for the soup 2 tbsp. Add it to a large stockpot with one gallon of water along with your favorite herbs and seasonings.

Add the noodles, turkey, thyme, garlic powder, salt, and pepper. Remove from heat and set aside. Add the thyme and cook until fragrant, about 2 minutes.

Remove from the oven and set aside to cool. Bring a large pot of lightly salted water to a boil and cook spaghetti until not quite al dente, about 2 minutes less than the package instructions. Heat a medium saucepan over medium and add the butter, swirling to melt.

Remove the carcass and everything else from the soup using tongs or a slotted spoon, set the carrots aside. Web fill a casserole dish with leftover roast turkey, gravy, and mixed vegetables, and lay a buttery dough over the top. For the gluten free pie crust, i baked at 425°f for 9 to 11 minutes.

After 4 to 5 hours, taste the stock. Web creamy leftover turkey soup with potatoes and corn is a rich and hearty chowder that transforms thanksgiving leftovers into a delicious masterpiece. Web table of contents this homemade turkey soup recipe is the perfect answer to what feels like a mountain of leftover turkey meat after thanksgiving!