Let’s face it: after the big feast, that turkey carcass can feel like a daunting leftover. But what if I told you it’s actually a treasure trove of flavor waiting to be unlocked? From soul-warming soups to surprisingly quick dinners, we’ve gathered 24 creative recipes that transform this humble leftover into delicious new meals. Get ready to be inspired and make the most of every last bite!
Turkey Carcass Soup with Root Vegetables
Just when you think the Thanksgiving feast has ended, the turkey carcass reveals its final gift: a deeply nourishing broth that forms the soul of this rustic soup. Paired with earthy root vegetables, it transforms humble leftovers into an elegant, comforting meal that honors every part of the bird.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 leftover turkey carcass, with some meat still clinging to the bones
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into ½-inch rounds
– 2 parsnips, peeled and cut into ½-inch pieces
– 1 large russet potato, peeled and cubed into 1-inch pieces
– 8 cups cold filtered water
– 2 bay leaves
– 1 teaspoon freshly cracked black pepper
– 1½ teaspoons fine sea salt
– ¼ cup fresh parsley, finely chopped
Instructions
1. Place the turkey carcass in a large stockpot or Dutch oven.
2. Add 8 cups of cold filtered water to the pot, ensuring the carcass is fully submerged.
3. Bring the water to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
4. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering for a clearer broth.
5. Add 2 bay leaves to the pot.
6. Simmer the broth uncovered for 2 hours, maintaining a gentle bubble where small bubbles occasionally break the surface.
7. Remove the pot from heat and carefully strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.
8. Wipe the stockpot clean and return it to the stove over medium heat.
9. Pour 2 tablespoons of rich extra virgin olive oil into the pot and heat until shimmering, about 1 minute.
10. Add 1 finely diced large yellow onion and sauté until translucent and fragrant, about 5 minutes.
11. Stir in 3 minced cloves of garlic and cook for 1 additional minute until aromatic.
12. Pour the strained turkey broth back into the pot.
13. Add 2 peeled and sliced carrots, 2 peeled and chopped parsnips, and 1 peeled and cubed russet potato to the broth.
14. Season with 1½ teaspoons of fine sea salt and 1 teaspoon of freshly cracked black pepper.
15. Bring the soup to a simmer over medium heat, then reduce to low and cook until the vegetables are tender when pierced with a fork, about 25–30 minutes.
16. Stir in ¼ cup of finely chopped fresh parsley just before serving.
17. Ladle the hot soup into bowls and serve immediately.
Perfectly balanced, this soup offers a velvety broth that clings to each tender vegetable, with subtle herbal notes from the parsley brightening the rich, savory base. For an elegant presentation, garnish each bowl with a drizzle of olive oil and a sprinkle of flaky sea salt, or serve alongside crusty sourdough bread for dipping.
Spicy Turkey Carcass Chili
Daringly transforming the humble turkey carcass into a deeply satisfying meal, this Spicy Turkey Carcass Chili is a masterclass in resourceful, flavor-forward cooking. Simmered low and slow, it coaxes every last bit of savory essence from the bones, resulting in a rich, complex broth that forms the soul of this hearty dish. A robust blend of spices and beans then builds upon that foundation, creating a comforting bowl that is both elegant in its depth and wholly approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 large roasted turkey carcass, broken into manageable pieces
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 plump garlic cloves, minced
– 2 tablespoons smoky ancho chili powder
– 1 tablespoon fragrant ground cumin
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon fiery cayenne pepper
– 2 (15-ounce) cans of plump red kidney beans, drained and rinsed
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 4 cups rich homemade or high-quality low-sodium chicken stock
– 1 tablespoon coarse kosher salt
– Fresh cilantro leaves, for garnish
– Sharp cheddar cheese, shredded, for garnish
– Creamy sour cream, for garnish
Instructions
1. Place the broken turkey carcass in a large, heavy-bottomed stockpot or Dutch oven.
2. Pour the chicken stock over the carcass, ensuring it is nearly submerged, adding water if necessary.
3. Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low.
4. Cover the pot and simmer the carcass for 2 hours and 30 minutes, allowing the flavors to meld and the broth to become deeply golden.
5. Carefully remove the carcass pieces from the pot using tongs and place them on a large plate to cool slightly; reserve the rich broth in the pot.
6. Once the carcass is cool enough to handle, pick off all remaining tender turkey meat, discarding the bones and skin, and set the meat aside.
7. In a separate large skillet, heat the extra virgin olive oil over medium heat until it shimmers.
8. Add the finely diced onion and cook, stirring occasionally, for 8-10 minutes until translucent and fragrant.
9. Stir in the minced garlic and cook for 1 additional minute until aromatic.
10. Add the ancho chili powder, ground cumin, black pepper, and cayenne pepper to the skillet, toasting the spices for 30 seconds to unlock their full fragrance.
11. Pour the spiced onion mixture into the pot with the reserved turkey broth.
12. Add the crushed San Marzano tomatoes, drained kidney beans, and the reserved picked turkey meat to the pot.
13. Stir in the coarse kosher salt until fully incorporated.
14. Bring the chili back to a simmer over medium heat, then reduce the heat to low.
15. Cover the pot and let the chili simmer gently for 45 minutes to 1 hour, until the flavors are fully integrated and the chili has thickened slightly.
16. Taste and adjust seasoning with additional salt if desired.
17. Ladle the hot chili into deep bowls.
18. Garnish each serving with a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and a few fresh cilantro leaves.
Warm and profoundly satisfying, this chili boasts a velvety, substantial texture from the slow-simmered broth and tender beans. The flavor profile is a beautiful balance of deep, savory turkey essence, bright tomato acidity, and a building, smoky heat from the toasted spices. For a creative twist, serve it over a bed of creamy polenta or spoon it into hollowed-out sourdough bread bowls for the ultimate comfort food experience.
Hearty Turkey Carcass Stew
Fragrant aromas of simmering herbs and roasted turkey bones fill the kitchen, promising a deeply satisfying stew that transforms holiday leftovers into a nourishing masterpiece. This Hearty Turkey Carcass Stew captures the essence of comfort with its rich, velvety broth and tender vegetables, offering a soul-warming meal perfect for chilly evenings. Each spoonful delivers layers of flavor, from the savory turkey base to the sweet notes of caramelized vegetables, making it a cherished recipe for using every bit of your feast.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 3 large carrots, peeled and cut into 1-inch chunks
– 3 stalks celery, sliced into 1/2-inch pieces
– 8 cups cold filtered water
– 2 bay leaves, dried and aromatic
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 1 cup frozen sweet peas
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the peeled carrot chunks and sliced celery pieces, cooking for 5 minutes until slightly softened.
5. Place the broken turkey carcass pieces into the pot, nestling them among the vegetables.
6. Pour in the cold filtered water, ensuring it covers the carcass by at least 1 inch; if needed, add more water.
7. Add the aromatic dried bay leaves, finely ground black pepper, and kosher salt to the pot.
8. Bring the mixture to a gentle boil over high heat, then reduce to a low simmer.
9. Cover the pot partially with a lid and simmer for 2 hours, skimming off any foam that rises to the surface with a spoon for a clearer broth.
10. After 2 hours, remove the turkey carcass and bay leaves from the pot using tongs, discarding them.
11. Add the peeled and cubed Yukon Gold potatoes to the broth, simmering uncovered for 20 minutes until fork-tender.
12. Stir in the frozen sweet peas and cook for 5 minutes until bright green and heated through.
13. Ladle the stew into bowls and garnish with chopped fresh parsley.
Hearty and wholesome, this stew boasts a luxuriously thick broth that clings to each vegetable, with the potatoes melting into creamy bites against the crisp-tender peas. For a creative twist, serve it over a bed of buttery egg noodles or with a side of crusty artisan bread to soak up every last drop of flavor, making it a versatile centerpiece for family gatherings.
Smoky Turkey Carcass Broth
Perhaps you’ve just carved a holiday turkey and are left with a generous, flavor-packed carcass—don’t let it go to waste. This smoky turkey carcass broth transforms those humble bones into a deeply aromatic, golden elixir, perfect for enriching soups, stews, or sipping on its own. With a gentle simmer and a few aromatic additions, you’ll craft a broth that’s both thrifty and luxurious.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 large turkey carcass, broken into manageable pieces
– 2 large yellow onions, roughly chopped
– 3 large carrots, scrubbed and cut into 1-inch chunks
– 4 celery stalks, including leafy tops, cut into 1-inch pieces
– 4 cloves garlic, smashed and peeled
– 2 bay leaves, dried and aromatic
– 1 tablespoon whole black peppercorns
– 1 tablespoon smoked paprika, for a warm, woodsy note
– 2 tablespoons apple cider vinegar, to help extract minerals from the bones
– 12 cups cold filtered water
– 1 tablespoon kosher salt, for seasoning
Instructions
1. Place the turkey carcass pieces into a large stockpot or Dutch oven.
2. Add the roughly chopped yellow onions, carrot chunks, celery pieces, smashed garlic cloves, bay leaves, whole black peppercorns, and smoked paprika to the pot.
3. Pour in the apple cider vinegar and cold filtered water, ensuring the ingredients are fully submerged.
4. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer where small bubbles just break the surface.
5. Skim off any foam or impurities that rise to the top during the first 30 minutes using a fine-mesh skimmer or spoon.
6. Partially cover the pot with a lid, leaving a small gap to allow steam to escape, and simmer for 4 hours, checking occasionally to maintain a steady, low bubble.
7. After 4 hours, remove the pot from heat and stir in the kosher salt until dissolved.
8. Carefully strain the broth through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract all liquid.
9. Discard the solids and let the broth cool to room temperature before transferring to storage containers.
10. Refrigerate the broth overnight to allow the fat to solidify on top for easy removal, if desired.
Vibrant and deeply savory, this broth boasts a velvety texture and a complex, smoky aroma that lingers pleasantly. Use it as a base for hearty soups like turkey noodle or wild rice, or reduce it further to create a rich sauce for roasted vegetables or grains.
Creamy Turkey Carcass and Wild Rice Soup
Just as the last echoes of holiday feasts fade, a humble yet profoundly satisfying transformation awaits in your kitchen. This creamy turkey carcass and wild rice soup elevates every scrap into a velvety, nourishing bowl that whispers of comfort and resourcefulness, turning remnants into a masterpiece of thrift and flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, with clinging bits of meat
– 2 quarts cold filtered water
– 2 large yellow onions, roughly chopped
– 3 medium carrots, peeled and diced into ½-inch pieces
– 3 celery stalks, diced into ½-inch pieces
– 4 cloves garlic, minced
– 1 cup uncooked wild rice blend
– 2 tablespoons unsalted butter
– ¼ cup all-purpose flour
– 1 cup heavy cream
– 2 teaspoons fine sea salt
– 1 teaspoon freshly ground black pepper
– 2 sprigs fresh thyme
– 1 bay leaf
Instructions
1. Place the turkey carcass in a large stockpot and cover with 2 quarts of cold filtered water.
2. Bring to a boil over high heat, then reduce to a gentle simmer, skimming off any foam that rises to the surface with a slotted spoon.
3. Add the roughly chopped yellow onions, 1 diced carrot, 1 diced celery stalk, and the bay leaf to the pot.
4. Simmer uncovered for 2 hours, until the broth is deeply golden and fragrant.
5. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids, and set aside 6 cups of broth.
6. Pick any remaining meat from the carcass, shredding it into bite-sized pieces, and set aside.
7. In the same pot, melt 2 tablespoons of unsalted butter over medium heat until foamy.
8. Add the remaining diced carrots and celery, sautéing for 8 minutes until softened but not browned.
9. Stir in the minced garlic and cook for 1 minute until aromatic.
10. Sprinkle ¼ cup all-purpose flour over the vegetables, stirring constantly for 2 minutes to form a roux and prevent lumps.
11. Gradually whisk in the reserved 6 cups of turkey broth until smooth and thickened.
12. Add 1 cup of uncooked wild rice blend and the fresh thyme sprigs, bringing to a simmer.
13. Cover and cook over low heat for 45 minutes, until the rice is tender and has split open.
14. Remove the thyme sprigs and stir in the shredded turkey meat, 1 cup of heavy cream, 2 teaspoons of fine sea salt, and 1 teaspoon of freshly ground black pepper.
15. Heat through for 5 minutes on low, avoiding a boil to prevent the cream from curdling.
16. Ladle the soup into bowls and serve immediately.
Buttery wild rice pops with texture against the silken broth, while shreds of turkey meld into each spoonful. For a rustic touch, garnish with a drizzle of olive oil and crusty artisanal bread to soak up every last drop.
Savory Turkey Carcass Ramen
Rising from the humble remains of a holiday feast, this savory turkey carcass ramen transforms leftover bones into a deeply nourishing and aromatic broth, layered with tender noodles and vibrant garnishes for a soul-warming bowl that honors every scrap.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
- 1 leftover roasted turkey carcass, broken into large pieces
- 2 quarts cold filtered water
- 1 large yellow onion, roughly chopped
- 3 fresh garlic cloves, smashed
- 1 (2-inch) piece of fresh ginger, sliced
- 2 tablespoons high-quality soy sauce
- 1 tablespoon toasted sesame oil
- 8 ounces fresh ramen noodles
- 2 large pasture-raised eggs
- 4 fresh scallions, thinly sliced
- 1 sheet of toasted nori, cut into strips
- Freshly ground black pepper, for finishing
Instructions
- Place the turkey carcass pieces in a large stockpot and cover completely with 2 quarts of cold filtered water.
- Bring the pot to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
- Using a fine-mesh skimmer, carefully remove any foam or impurities that rise to the surface during the first 30 minutes of simmering to ensure a clear broth.
- Add the roughly chopped yellow onion, smashed garlic cloves, and sliced fresh ginger to the pot.
- Simmer the broth uncovered on low heat for 4 hours, maintaining a bare bubble, to fully extract collagen and flavor from the bones.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and skim off any excess fat from the surface with a spoon.
- Stir in the high-quality soy sauce and toasted sesame oil into the strained broth and keep warm over low heat.
- In a separate pot, cook the fresh ramen noodles according to package directions until al dente, usually 3-4 minutes, then drain immediately.
- While the noodles cook, soft-boil the pasture-raised eggs by placing them in boiling water for 7 minutes, then transferring to an ice bath to stop the cooking for easy peeling and a jammy yolk.
- Divide the cooked ramen noodles evenly among four deep bowls.
- Ladle the hot turkey broth over the noodles in each bowl.
- Peel the soft-boiled eggs, slice them in half lengthwise, and place two halves atop each bowl.
- Garnish each serving with thinly sliced fresh scallions, strips of toasted nori, and a crack of freshly ground black pepper.
Delicately slurp the noodles to experience the broth’s profound, umami-rich depth, a direct result of the long simmer, which yields a silky, collagen-laden texture that clings to each strand. The soft-boiled eggs add a creamy contrast, while the nori provides a subtle oceanic crunch, making this a restorative meal best enjoyed immediately, perhaps with a side of quick-pickled vegetables for a bright, acidic counterpoint.
Classic Turkey Carcass Noodle Soup
Beyond the holiday feast, a culinary treasure awaits in the humble turkey carcass, transformed through patient simmering into a deeply nourishing and soul-warming broth. This classic soup, enriched with tender vegetables and delicate egg noodles, is the ultimate comfort food that honors the entire bird, offering a second act of deliciousness that is both economical and profoundly satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 12 cups cold filtered water
– 2 large yellow onions, roughly chopped
– 3 large carrots, peeled and cut into 1/2-inch coins
– 3 celery stalks, cut into 1/2-inch pieces
– 4 cloves garlic, smashed and peeled
– 2 bay leaves, preferably fresh
– 1 tablespoon whole black peppercorns
– 1 tablespoon kosher salt, plus more for seasoning
– 8 ounces wide egg noodles
– 1/4 cup finely chopped fresh flat-leaf parsley
– Freshly cracked black pepper, for garnish
Instructions
1. Place the broken turkey carcass pieces into a large stockpot or Dutch oven.
2. Pour the 12 cups of cold filtered water over the carcass, ensuring it is fully submerged.
3. Add the roughly chopped yellow onions, carrot coins, celery pieces, smashed garlic cloves, bay leaves, whole black peppercorns, and 1 tablespoon of kosher salt to the pot.
4. Bring the mixture to a gentle boil over high heat, then immediately reduce the heat to low to maintain a bare simmer.
5. Partially cover the pot and simmer gently for 3 hours, occasionally skimming off any foam or impurities that rise to the surface with a slotted spoon. (Tip: Starting with cold water and maintaining a low simmer extracts maximum flavor and results in a clearer broth.)
6. After 3 hours, carefully remove the pot from the heat.
7. Using tongs, remove and discard all the large carcass and vegetable solids from the broth.
8. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean large pot or bowl, pressing gently on the solids to extract all liquid; discard the solids.
9. Return the strained, clear broth to a clean stockpot and bring it back to a boil over medium-high heat.
10. Add the 8 ounces of wide egg noodles to the boiling broth and cook according to package instructions, usually for 8-10 minutes, until al dente. (Tip: Cooking the noodles directly in the broth allows them to absorb its rich flavor.)
11. While the noodles cook, taste the broth and adjust seasoning with additional kosher salt if needed.
12. Once the noodles are cooked, remove the pot from the heat and stir in the finely chopped fresh flat-leaf parsley. (Tip: Adding the parsley off the heat preserves its vibrant color and fresh flavor.)
13. Ladle the hot soup into deep bowls.
14. Garnish each serving with a twist of freshly cracked black pepper.
Keenly balanced, the soup boasts a velvety, golden broth that clings to each perfectly cooked noodle, delivering layers of savory poultry essence, sweet carrot, and aromatic herbs. For a delightful textural contrast, serve it alongside crusty, buttered sourdough bread for dipping, or add a dollop of tangy crème fraîche to each bowl to introduce a subtle, creamy richness.
Zesty Turkey Carcass Gumbo
Crafted from the humble remnants of a holiday feast, this Zesty Turkey Carcass Gumbo transforms leftover bones into a soul-warming masterpiece, where a deeply flavored broth meets a vibrant, spicy roux for a dish that is both resourceful and remarkably elegant.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 12 cups cold filtered water
– 2 large yellow onions, roughly chopped
– 3 stalks crisp celery, chopped
– 1 large green bell pepper, seeded and diced
– 4 cloves aromatic garlic, minced
– 1 cup rich all-purpose flour
– 1 cup golden vegetable oil
– 14.5 oz can of fire-roasted diced tomatoes, with their juices
– 1 pound smoked andouille sausage, sliced into ½-inch rounds
– 2 tablespoons vibrant Cajun seasoning blend
– 3 bay leaves, dried and fragrant
– 1 teaspoon freshly ground black pepper
– ½ teaspoon flaky sea salt
– 4 cups cooked long-grain white rice, for serving
– ¼ cup fresh parsley, finely chopped for garnish
Instructions
1. Place the turkey carcass pieces and cold filtered water in a large stockpot. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
2. Skim off any foam that rises to the surface during the first 15 minutes of simmering for a clearer broth.
3. Add the roughly chopped yellow onions and chopped celery to the pot. Simmer uncovered for 3 hours, occasionally skimming fat.
4. Carefully strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 8 cups of broth; set aside.
5. In a large, heavy-bottomed Dutch oven, heat the golden vegetable oil over medium heat for 2 minutes until it shimmers.
6. Whisk in the all-purpose flour to form a paste. Cook, stirring constantly with a wooden spoon, for 20-25 minutes until the roux reaches a deep chocolate-brown color, being careful not to let it burn.
7. Immediately add the diced green bell pepper and minced aromatic garlic to the hot roux, stirring for 3 minutes until fragrant.
8. Gradually whisk in the reserved turkey broth until fully incorporated and smooth.
9. Stir in the fire-roasted diced tomatoes with their juices, sliced andouille sausage, vibrant Cajun seasoning, fragrant bay leaves, freshly ground black pepper, and flaky sea salt.
10. Bring the gumbo to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until slightly thickened.
11. Taste and adjust seasoning if necessary, remembering the andouille adds saltiness.
12. Remove and discard the bay leaves before serving.
13. Ladle the hot gumbo over bowls of cooked long-grain white rice and garnish with finely chopped fresh parsley.
This gumbo achieves a luxurious, velvety texture from the patiently developed roux, which carries layers of smoky, spicy, and savory flavors. The tender shreds of turkey and robust sausage make each spoonful deeply satisfying, perfect for ladling over rice to soak up every last drop of the complex broth.
Rich Turkey Carcass Pho
Just when you think Thanksgiving’s bounty has been fully savored, the humble turkey carcass reveals its final, magnificent secret: a deeply aromatic, soul-warming pho. This rich turkey carcass pho transforms leftover bones into a shimmering, golden broth, a testament to the art of resourceful, elevated cooking. It’s a comforting bowl that honors tradition while offering a deliciously inventive twist on the classic Vietnamese soup.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 2 medium yellow onions, halved and unpeeled
– 1 4-inch piece of fresh ginger, halved lengthwise
– 8 cups cold filtered water
– 3 whole star anise pods
– 1 cinnamon stick
– 4 whole cloves
– 2 tablespoons fish sauce
– 1 tablespoon granulated sugar
– 8 ounces dried rice noodles (banh pho)
– 1/2 pound cooked turkey breast, thinly sliced
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/4 cup fresh Thai basil leaves
– 2 scallions, thinly sliced
– 2 limes, cut into wedges
– 1 fresh jalapeño, thinly sliced
– Sriracha sauce, for serving
– Hoisin sauce, for serving
Instructions
1. Preheat your oven’s broiler to high. Place the halved onions and ginger, cut-side up, on a baking sheet. Broil for 10-12 minutes until the surfaces are deeply charred and blackened. This charring is essential for the broth’s signature smoky, complex flavor.
2. In a large stockpot, combine the turkey carcass pieces, charred onions, charred ginger, cold filtered water, star anise, cinnamon stick, and cloves.
3. Bring the pot to a gentle boil over high heat, then immediately reduce the heat to low to maintain a bare simmer. Skim off any grayish foam that rises to the surface during the first 30 minutes for a clearer, more refined broth.
4. Simmer the broth, partially covered, for 4 hours. The liquid should barely ripple; a vigorous boil will make the broth cloudy.
5. Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. You should have about 6 cups of rich, golden broth.
6. Stir the fish sauce and granulated sugar into the hot strained broth until fully dissolved. Taste and adjust seasoning if necessary, keeping in mind the noodles and garnishes will add saltiness later.
7. In a separate pot, cook the rice noodles according to package directions until just tender, usually 5-7 minutes. Drain and rinse under cold water to stop the cooking and prevent clumping.
8. Divide the cooked noodles among four large, deep bowls. Top each bowl with slices of cooked turkey breast.
9. Bring the seasoned broth to a rolling boil. Ladle the piping hot broth directly over the noodles and turkey in each bowl.
10. Garnish each bowl with fresh cilantro, Thai basil, sliced scallions, lime wedges, and jalapeño slices. Serve immediately with Sriracha and hoisin sauce on the side.
The resulting broth is profoundly savory and aromatic, with a silky texture that clings to the tender rice noodles. Thinly sliced turkey breast remains succulent, absorbing the fragrant broth, while the fresh herbs and lime provide a vital, bright contrast. This pho is perfect for a cozy weekend lunch, inviting you to customize each spoonful with spicy Sriracha and sweet hoisin for a truly personal, restorative experience.
Spiced Turkey Carcass Curry
Elevating humble leftovers into a sophisticated feast, this spiced turkey carcass curry transforms the remains of your holiday bird into a deeply aromatic, soul-warming dish. It masterfully layers warm spices with the rich, savory essence of slow-simmered bones, creating a curry that is both economical and exceptionally flavorful. Perfect for a cozy weeknight dinner, it promises to become a cherished post-holiday tradition.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 leftover turkey carcass, broken into large pieces
– 2 tablespoons of fragrant extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 tablespoon of freshly grated ginger root
– 1 tablespoon of vibrant ground turmeric
– 2 teaspoons of warm ground cumin
– 1 teaspoon of smoky paprika
– 1/2 teaspoon of fiery cayenne pepper
– 4 cups of rich, homemade chicken or turkey stock
– 1 (14-ounce) can of creamy, full-fat coconut milk
– 1 cup of frozen green peas
– 1/4 cup of freshly chopped cilantro leaves
– Kosher salt for seasoning
Instructions
1. In a large, heavy-bottomed Dutch oven, heat the fragrant extra virgin olive oil over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook, stirring frequently, for 8-10 minutes until it becomes soft and translucent.
3. Stir in the minced garlic cloves and freshly grated ginger root, cooking for 1 minute until fragrant.
4. Add the vibrant ground turmeric, warm ground cumin, smoky paprika, and fiery cayenne pepper to the pot, toasting the spices for 30 seconds to unlock their full aroma.
5. Place the broken turkey carcass pieces into the pot, turning them to coat lightly in the spiced oil.
6. Pour in the rich chicken or turkey stock, ensuring the carcass is mostly submerged.
7. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour to extract maximum flavor from the bones.
8. Carefully remove the carcass pieces with tongs and set them aside to cool slightly.
9. Once cool enough to handle, pick all the remaining tender meat from the bones and shred it into bite-sized pieces, discarding the bones and any cartilage.
10. Return the shredded turkey meat to the pot.
11. Stir in the creamy, full-fat coconut milk and the frozen green peas.
12. Simmer the curry, uncovered, for an additional 15-20 minutes until it thickens slightly and the peas are heated through.
13. Season the curry generously with kosher salt, starting with 1 teaspoon and adjusting to your preference.
14. Remove the pot from the heat and stir in the freshly chopped cilantro leaves.
15. Generously ladle the curry into deep bowls for serving.
Glistening with golden hues from the turmeric and coconut milk, this curry boasts a luxuriously velvety texture that clings to each strand of tender turkey. The slow simmering yields a profound, savory depth, beautifully balanced by the gentle heat of the spices and the fresh pop of green peas. For a stunning presentation, serve it over a mound of fluffy jasmine rice or with warm, pillowy naan bread to soak up every last drop of the fragrant sauce.
Turkey Carcass and Lentil Soup
Just as the last echoes of Thanksgiving fade, a culinary treasure emerges from the remnants: the humble turkey carcass, transformed into a soul-warming, deeply flavorful soup. This Turkey Carcass and Lentil Soup is a masterclass in resourcefulness, where slow-simmered bones yield a rich, golden broth that cradles earthy green lentils and tender vegetables. It’s a dish that honors the whole bird, turning what might be discarded into a nourishing, elegant meal perfect for chilly evenings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, with some meat still clinging to the bones
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, cut into ½-inch pieces
– 3 cloves garlic, minced
– 1 cup dried green lentils, rinsed and picked over
– 8 cups cold filtered water
– 2 fresh bay leaves
– 4 sprigs fresh thyme
– 1 teaspoon finely ground black pepper
– 1 ½ teaspoons fine sea salt
– ¼ cup freshly chopped flat-leaf parsley
Instructions
1. In a large stockpot or Dutch oven, heat the rich extra virgin olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion, carrot rounds, and celery pieces, sautéing until the vegetables soften and the onion turns translucent, 8–10 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Place the leftover roasted turkey carcass into the pot, nestling it among the vegetables.
5. Pour in the 8 cups of cold filtered water, ensuring the carcass is fully submerged.
6. Add the fresh bay leaves, thyme sprigs, finely ground black pepper, and fine sea salt to the pot.
7. Bring the mixture to a gentle boil over high heat, then immediately reduce the heat to low to maintain a bare simmer.
8. Partially cover the pot and simmer for 1 hour and 30 minutes, occasionally skimming off any foam that rises to the surface with a slotted spoon for a clearer broth.
9. Carefully remove the turkey carcass from the pot and place it on a cutting board to cool slightly, about 10 minutes.
10. While the carcass cools, add the rinsed green lentils to the simmering broth.
11. Using your hands, pick all the remaining tender turkey meat from the cooled carcass, shredding it into bite-sized pieces, and discard the bones.
12. Return the shredded turkey meat to the pot with the lentils and broth.
13. Continue simmering, uncovered, until the lentils are tender but still hold their shape, 25–30 minutes.
14. Stir in the freshly chopped flat-leaf parsley just before serving.
15. Ladle the hot soup into bowls, discarding the bay leaves and thyme stems.
Gently spoonful reveals a harmonious blend of textures: the lentils offer a soft, earthy bite, while the tender turkey shreds melt into the deeply savory, golden-hued broth. For an elegant touch, serve each bowl with a drizzle of extra virgin olive oil and a crusty slice of sourdough bread to soak up every last drop of this comforting, waste-not masterpiece.
Herbed Turkey Carcass Gravy
Lingering aromas of roasted turkey and fresh herbs transform humble leftovers into a velvety, deeply flavorful gravy that elevates any meal. This herbed turkey carcass gravy captures the essence of holiday feasts in a rich, savory sauce perfect for drizzling over mashed potatoes, stuffing, or roasted vegetables. Crafted with patience and care, it turns what might be discarded into a culinary treasure.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 2 quarts cold filtered water
– 1 large yellow onion, roughly chopped
– 2 medium carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cloves fresh garlic, smashed
– 3 sprigs fresh rosemary
– 4 sprigs fresh thyme
– 2 dried bay leaves
– 1/2 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place the turkey carcass pieces in a large stockpot.
2. Add the cold filtered water to the pot, ensuring it covers the carcass by at least 2 inches.
3. Add the roughly chopped yellow onion, peeled and chopped carrots, chopped celery stalks, and smashed garlic cloves to the pot.
4. Tie the fresh rosemary sprigs, fresh thyme sprigs, and dried bay leaves together with kitchen twine and submerge them in the liquid.
5. Bring the mixture to a boil over high heat, then reduce to a low simmer.
6. Simmer uncovered for 90 minutes, skimming off any foam that rises to the surface with a slotted spoon.
7. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids and reserving 4 cups of broth.
8. Melt the unsalted butter in a saucepan over medium heat until it bubbles gently.
9. Whisk in the all-purpose flour to form a smooth roux, cooking for 3-4 minutes until it turns a light golden brown.
10. Gradually whisk in the reserved 4 cups of turkey broth until fully incorporated and smooth.
11. Bring the gravy to a simmer, stirring constantly with a wooden spoon.
12. Cook for 10-15 minutes until the gravy thickens to coat the back of the spoon.
13. Season with kosher salt and freshly ground black pepper, then remove from heat.
Buttery and aromatic, this gravy boasts a silky texture that clings beautifully to every bite. Its deep, herb-infused flavor makes it ideal for pouring over crispy roasted potatoes or stirring into a warm bread pudding for a comforting twist.
Slow-Cooked Turkey Carcass Chowder
Fragrant and deeply comforting, this slow-cooked turkey carcass chowder transforms humble leftovers into an elegant, soul-warming meal. Simmered to perfection, it melds rich turkey essence with hearty vegetables in a velvety broth that whispers of cozy evenings and culinary resourcefulness.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 leftover turkey carcass, with some meat still attached
– 2 quarts cold filtered water
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch coins
– 2 celery stalks, thinly sliced
– 3 cloves garlic, minced
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 cup fresh or frozen sweet corn kernels
– 1 cup heavy cream
– 2 teaspoons kosher salt
– ½ teaspoon finely ground black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Place the turkey carcass in a large stockpot and cover with 2 quarts of cold filtered water.
2. Bring to a boil over high heat, then reduce to a gentle simmer, skimming off any foam that rises to the surface with a slotted spoon.
3. Simmer uncovered for 2 hours, until the broth is deeply golden and fragrant.
4. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the bones and solids; you should have about 6 cups of broth.
5. In the same pot, heat 2 tablespoons of rich extra virgin olive oil over medium heat until shimmering.
6. Add the finely diced yellow onion, carrot coins, and thinly sliced celery, cooking for 8–10 minutes until softened and lightly golden.
7. Stir in the minced garlic and cook for 1 minute until aromatic.
8. Pour the strained turkey broth back into the pot and bring to a simmer.
9. Add the diced Yukon Gold potatoes and simmer for 15 minutes, until tender when pierced with a fork.
10. Stir in the sweet corn kernels and simmer for 5 minutes more.
11. Reduce heat to low and gently stir in 1 cup of heavy cream, being careful not to let it boil.
12. Season with 2 teaspoons of kosher salt and ½ teaspoon of finely ground black pepper, adjusting as needed.
13. Remove from heat and stir in the chopped fresh parsley.
14. Ladle into bowls and serve immediately.
Unctuous and velvety, this chowder boasts a luxurious texture from the slow-simmered broth and cream, with tender vegetables adding subtle sweetness. The rich turkey flavor shines through, making it perfect for garnishing with crispy bacon bits or serving alongside crusty artisan bread for dipping.
Light and Fresh Turkey Carcass Broth
Yielded from the humble remains of a holiday feast, this Light and Fresh Turkey Carcass Broth transforms leftover bones into a delicate, aromatic elixir. Its clear, golden hue and subtle herbaceous notes make it a versatile base for soups or a soothing sipping broth on its own, offering a lighter alternative to its richer, long-simmered cousins.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 2 large yellow onions, roughly chopped
– 3 large carrots, scrubbed and cut into 2-inch chunks
– 4 celery stalks with leafy tops, cut into 2-inch pieces
– 4 cloves of fresh garlic, smashed
– 2 bay leaves, preferably fresh
– 1 small bunch of fresh parsley with stems
– 1 tablespoon of whole black peppercorns
– 1 tablespoon of fine sea salt
– 12 cups of cold filtered water
– 2 tablespoons of fresh lemon juice
Instructions
1. Place the broken turkey carcass pieces into a large stockpot or Dutch oven.
2. Add the roughly chopped yellow onions, 2-inch carrot chunks, and 2-inch celery pieces to the pot.
3. Toss in the smashed fresh garlic cloves, bay leaves, fresh parsley bunch, and whole black peppercorns.
4. Sprinkle the fine sea salt evenly over the ingredients.
5. Pour 12 cups of cold filtered water into the pot, ensuring all solids are submerged.
6. Bring the mixture to a gentle boil over medium-high heat, which should take about 10-15 minutes.
7. Immediately reduce the heat to low to maintain a bare simmer, with tiny bubbles just breaking the surface.
8. Simmer uncovered for 4 hours, skimming off any foam or impurities that rise to the top with a slotted spoon every 30 minutes for a clearer broth.
9. After 4 hours, remove the pot from the heat and let it cool for 20 minutes until safe to handle.
10. Set a fine-mesh strainer over a large bowl and carefully ladle the broth through it to remove all solids.
11. Discard the strained solids and return the clear broth to a clean pot.
12. Stir in 2 tablespoons of fresh lemon juice to brighten the flavors.
13. Taste the broth and adjust seasoning with additional fine sea salt if desired, but avoid over-salting as it will concentrate if reduced later.
14. For storage, cool the broth completely in the refrigerator before transferring to airtight containers.
Light and silky with a clean, savory depth, this broth carries the essence of roasted turkey without heaviness. Its bright finish from the lemon juice makes it perfect for delicate rice soups or as a base for a spring vegetable stew, where its subtle character can truly shine.
Coconut Turkey Carcass Soup
Crafted from the humble remains of a holiday feast, this Coconut Turkey Carcass Soup transforms a simple leftover into an elegant, aromatic broth that is both comforting and surprisingly sophisticated. The rich, savory depth of the turkey melds beautifully with the creamy sweetness of coconut milk, creating a harmonious and deeply satisfying bowl. It’s a testament to resourceful cooking that yields a result far greater than the sum of its parts.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, with some meat still clinging to the bones
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 large carrots, peeled and chopped into 1/2-inch coins
– 2 stalks crisp celery, chopped
– 8 cups cold filtered water
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon finely ground sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup fresh cilantro, roughly chopped
Instructions
1. In a large stockpot or Dutch oven, heat the rich extra virgin olive oil over medium heat for 1 minute until shimmering.
2. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and fragrant.
3. Stir in the minced fresh garlic and cook for 1 minute until aromatic, being careful not to let it burn.
4. Add the chopped carrots and crisp celery to the pot and cook for 5 minutes, allowing the vegetables to soften slightly.
5. Place the leftover roasted turkey carcass into the pot, nestling it among the vegetables.
6. Pour the 8 cups of cold filtered water over the carcass, ensuring it is fully submerged; starting with cold water helps extract maximum flavor from the bones.
7. Bring the mixture to a gentle boil over high heat, then immediately reduce the heat to low to maintain a bare simmer.
8. Partially cover the pot and simmer for 2 hours, occasionally skimming off any foam or impurities that rise to the surface with a slotted spoon for a clearer broth.
9. After 2 hours, carefully remove the turkey carcass from the pot using tongs and place it on a large plate to cool slightly.
10. Once the carcass is cool enough to handle, pick off all remaining tender turkey meat and shred it into bite-sized pieces, discarding the bones and any skin.
11. Return the shredded turkey meat to the simmering broth.
12. Stir in the full-fat coconut milk until fully incorporated and the broth turns a creamy, pale ivory color.
13. Add the freshly squeezed lime juice, finely ground sea salt, and freshly cracked black pepper, then simmer for an additional 15 minutes to allow the flavors to meld.
14. Remove the pot from the heat and stir in the roughly chopped fresh cilantro just before serving to preserve its bright, herbal flavor.
Silky and luxurious, the soup boasts a velvety texture from the coconut milk, with the tender turkey and soft vegetables providing delightful contrast in every spoonful. Serve it garnished with an extra lime wedge for a bright, acidic pop, or alongside a crusty baguette to soak up every last drop of the fragrant, complex broth.
Hearty Bean and Turkey Carcass Stew
During the chilly embrace of late winter, few dishes offer the comforting warmth and resourceful elegance of a stew that transforms humble ingredients into a nourishing masterpiece. This hearty bean and turkey carcass stew is a celebration of thrift and flavor, where the rich, gelatinous essence of a roasted turkey frame melds with creamy beans and aromatic vegetables to create a deeply satisfying meal. It’s a testament to the art of slow cooking, yielding a broth that is both silky and robust, perfect for cozy evenings gathered around the table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 leftover roasted turkey carcass, broken into large pieces
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and chopped into ½-inch pieces
– 2 celery stalks, chopped into ½-inch pieces
– 3 cloves garlic, minced
– 8 cups cold filtered water
– 2 bay leaves, dried
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 cups dried Great Northern beans, rinsed and picked over
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. In a large stockpot or Dutch oven, heat the rich extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, chopped carrots, and chopped celery, sautéing until softened and fragrant, approximately 8–10 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Place the broken turkey carcass pieces into the pot, nestling them among the vegetables.
5. Pour in the cold filtered water, ensuring it covers the carcass by at least 1 inch; using cold water helps extract maximum flavor from the bones.
6. Add the dried bay leaves, finely ground black pepper, and kosher salt, then bring the mixture to a gentle boil over high heat.
7. Once boiling, reduce the heat to low, cover partially, and simmer for 1 hour and 30 minutes, skimming off any foam that rises to the surface for a clearer broth.
8. Carefully remove the turkey carcass with tongs and set aside to cool slightly; discard the bay leaves.
9. When the carcass is cool enough to handle, pick off any remaining tender turkey meat and return it to the pot, discarding the bones.
10. Stir in the rinsed Great Northern beans, bring back to a simmer, and cook uncovered for 45 minutes to 1 hour, until the beans are tender but not mushy, checking for doneness by tasting a bean.
11. Remove from heat and stir in the finely chopped fresh parsley, allowing it to wilt into the stew.
12. Let the stew rest for 10 minutes off the heat to allow the flavors to meld before serving.
Ladle this stew into deep bowls to reveal its velvety, thickened broth that clings lovingly to each spoonful. The tender beans and succulent turkey shreds offer a delightful contrast in texture, while the aromatic vegetables impart a subtle sweetness that balances the savory depth. For a creative twist, serve it over a bed of creamy polenta or with a side of crusty, artisanal bread to soak up every last drop of the rich, comforting liquid.
Turkey Carcass and Quinoa Soup
Savor the transformation of humble Thanksgiving remnants into a nourishing masterpiece with this Turkey Carcass and Quinoa Soup, where rich broth meets wholesome grains for a deeply satisfying meal. This elegant soup elevates leftover bones into a velvety, nutrient-dense base, perfectly balanced with the delicate texture of quinoa and vibrant vegetables. It’s a celebration of resourcefulness and flavor that warms both kitchen and soul.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 leftover turkey carcass, with some meat still clinging to the bones
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch coins
– 3 celery stalks, thinly sliced
– 4 cloves garlic, minced
– 8 cups cold filtered water
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 cup tri-color quinoa, rinsed thoroughly
– ½ cup fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly cracked black pepper, to season
Instructions
1. In a large stockpot or Dutch oven, heat the rich extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrot coins, and thinly sliced celery, sautéing until softened and fragrant, 8–10 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
4. Place the turkey carcass into the pot, nestling it among the vegetables, then pour in 8 cups of cold filtered water—starting with cold water helps extract maximum flavor from the bones.
5. Add the bay leaves and dried thyme, bringing the mixture to a gentle boil over high heat.
6. Once boiling, immediately reduce the heat to low, cover partially, and simmer for 2 hours, skimming off any foam that rises to the surface for a clearer broth.
7. Carefully remove the carcass with tongs, letting it cool slightly on a cutting board, then pick off any remaining turkey meat and shred it into bite-sized pieces.
8. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return the broth to the stove over medium heat.
9. Stir in the rinsed tri-color quinoa and bring to a simmer, cooking uncovered for 15 minutes until the quinoa is tender and the “tails” have unfurled.
10. Add the shredded turkey meat and finely chopped parsley, simmering for an additional 5 minutes to warm through.
11. Season generously with kosher salt and freshly cracked black pepper, tasting and adjusting as needed—the quinoa will absorb salt, so be bold with seasoning.
Perfectly balanced, this soup offers a velvety broth enriched by slow-simmered bones, studded with tender quinoa and savory turkey for a comforting texture. Each spoonful delivers a harmonious blend of earthy vegetables and herbal notes, making it ideal for ladling into deep bowls and garnishing with a drizzle of olive oil or a squeeze of lemon to brighten the richness.
Conclusion
Yum! This roundup proves your turkey carcass is a treasure trove of flavor. From cozy soups to hearty stews, these 24 creative recipes help you savor every last bit. We hope you found inspiration to reduce waste and enjoy delicious meals. Give a recipe a try, leave a comment with your favorite, and don’t forget to share this article on Pinterest to help fellow cooks!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
