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Nov 27, 2009 03:39 AM

Smoked Turkey carcass

That is what I salvaged from yesterday's feast-- any ideas on what to do with it?? am afraid a turkey vegetable soup like I usually do will have too intense a smokey taste--

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  1. First thing to my mind is stock for split pea soup.

    1. Makes a great stock for pea or bean soup.

      1. That would be fabulous for turkey & dumplings and/or pot pie...don't let the smokiness throw you...

        1. I'd say go ahead, make the stock, and do a turkey gumbo with andouille or other smoked sausage.

          1. I would only use part smoked turkey and part regular wings or other part. I've made split pea soup w/ smoked turkey wings and it was far too smokey. Freeze it in small portions and use it when needed but not the whole thing at once.

            1 Reply
            1. re: chowser

              Smoked turkey wings are a great substitute for ham hocks to flavor collard greens.