The Day After the Feast Before Turkey Soup

By (266,971 recipes)


I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remove all meat from the turkey frame. I then immediately put the entire turkey frame in a huge stockpot with enough water to cover, and add the rest of the stock ingredients. Instead of cooking it for 1 hour, though, I usually let it simmer for anywhere from 3 to 4 hours. Before I go to bed for the evening, I strain the soup, let it cool, and refrigerate for use the next day. That Thanksgiving Friday, I skim the fat off the chilled stock, and then prepare the soup as directed. Again, I must reiterate, it is delicious!


  • 1 1/2 cups finely chopped leeks (white part)
  • 1 bay leaf
  • 1 cup coarsely chopped leek (green part)
  • 1 cup coarsely chopped peeled onion
  • 1 cup coarsely chopped scraped carrot
  • 1 cup cooked turkey, cut into 1/2-inch cubes (white or dark meat)
  • 1 cup corn kernel (fresh or frozen)
  • 1/2 cup finely chopped peeled onion
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup leftover gravy (or more)
  • 1/2 cup orzo pasta
  • 1/2 teaspoon finely mincded garlic
  • 1/4 cup finely chopped parsley
  • 16 cups water
  • 2 cups carrots, scraped and cut into 1/4-inch dice
  • 2 cups celery, cut into 1/4-inch dice
  • 2 cups coarsely chopped celery tops
  • 2 cups fresh ripe Tomatoes, cut into 1/2-inch cubes
  • 2 cups zucchini, cut into 1/2-inch cubes
  • 3 1/2 lbs cooked turkey bones (from which most of the meat has been removed)
  • 6 parsley sprigs
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme
  • fresh ground pepper
  • leftover turkey skin
  • salt

See a problem? Let us know

  • Prep Time
  • Cook Time
  • Yield
  • 1 (526 g)


Read the preparation instructions at


Related Recipes

Day-After-Thanksgiving Turkey Carcass Soup
Day-After-Thanksgiving Turkey Carcass...
Day-After Turkey Soup
Day-After Turkey Soup
Day Before Mashed Potatoes
Day Before Mashed Potatoes
Apple Brine for Turkey the Night Before Cooking
Apple Brine for Turkey the Night Befo...

More From This Publisher

Bacon Wrapped Roasted Turkey
Bacon Wrapped Roasted Turkey
Creamy Horseradish Bacon Dip
Creamy Horseradish Bacon Dip
Florentine Meatballs
Florentine Meatballs
Turkey, Bacon Pasta Salad With Lemon Basil Dressing
Turkey, Bacon Pasta Salad With Lemon ...