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Dec 6, 2013 10:20 AM

Turkey Broth - what to do with it?

Greetings all! I'm a newbie, and this is my first post on this site. I made some turkey broth with the turkey carcass, thinking I would make some soup, however, we ate up all the turkey. So now I have this broth, which I did freeze, by the way, but what now? Any ideas?

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  1. Welcome to Chowhound!

    Sit down, stay a bit, read up on uses for Turkey Broth here and here and even a bit here and then let us know how else we can be of help.

    We're a chatty bunch generally, sometimes we stray off topic (what one Chowhound has affectionately term "thread drift") and some of us can be a bit sarcastic and simultaneously dim-witted (me!), but overall we're a good group of 'Hounds, and eager to help.


    2 Replies
    1. re: ipsedixit

      Thank you, ipsedixit, and to everyone for your ideas....most appreciated!

      1. re: ipsedixit

        Well said, Ipse - you nailed the CH ethos for this 'newbie' and her questions. Super.

        Stay with us Newbie2CH. Love your handle!

      2. You can still make soup if you'd like. Just roast off a turkey breast and shred the meat into your soup. If there's leftover, you can make turkey tetrazini or a la king.
        Do you have any grocery stores that sell roast turkey breast? That'll make it even easier.

        2 Replies
        1. re: monavano

          I'd be inclined to do a leg cause they're moister.

          1. re: c oliver

            That works too. I prefer white meat in soup.

        2. I make lots of soups that don't need meat, just the tasty broth. Stratchiatelle, Greek lemon orzo, Chinese like Won Ton or Egg Drop, vegetable like lentil, potato leek or escarole barley, Turkish red lentil soup; that's just the tip of the iceberg. You don't need meat to make soup!

          7 Replies
          1. re: coll

            We just had ribollita in a restaurant the other day. Want to make that for sure.

            1. re: c oliver

              Thanks for reminding me, I forgot to mention minestrone too, which is very similar.

              1. re: c oliver

                Ribollita is my all-time favorite soup; really seasonal Minestrone given the 'day later with old bread' treatment, is all it is. More than the sum of it's parts - the most fabulous peasant rib-sticking food in the world IMHO.

                Broth ( or more usually just water), veggies, old bread, and time. Plus some love and hopefully at least some canned tomato and a garlic clove. If it's done right, you can stand your soup spoon up in it:)

                I digress, NewbieCH - so sorry.... such is the involvement with food, memories of meals eaten, and talisman's you (we all?) develop over time about food memories and meals shared and the quest for how a meal can have meaning. Even something so simple as a bowl of soup made from leftovers. Smiles!

                To make some Ribollita, as C.oliver has so wisely mentioned, here is a great jumping off point.


              2. re: coll

                We've been consuming the turkey broth from our carcass without any turkey (or chicken) -- just noodles or rice.

                1. re: masha

                  You can get all fancy too and do cavatelli or tortellini.

                  1. re: masha

                    My mom always makes the rice with her excess turkey stock for a few weeks....

                  2. re: coll

                    I am going to make Chinese wonton soup withh my turkey broth this week.

                  3. I mostly end up using turkey broth to make risotto. It's one of those dishes that really benefits from high quality, homemade stock, and turkey stock is one of the few that I usually make myself, so for my kitchen at least, it's a natural pairing.

                    3 Replies
                    1. re: Jacquilynne

                      Homemade stock makes all the difference in Risotto! Great idea for a use Jacqilynne!

                      And this time of year, you could make butternut squash and leek, wild mushroom, thyme and goat cheese, even getting into the newly-starting citrus season, you could to a tangerine, parmesan & sage risotto and put a few seared scallops up-top. Yum!

                      1. re: gingershelley

                        That scallop risotto sounds divine.

                      2. re: Jacquilynne

                        I did a great risotto last week with butternut squash and sausage. Really delicious.

                        1. re: Berheenia

                          This is what I love about Chowhound. Thank you so much for posting this. I have everything on hand and it needs to be used pronto.