A Butterball whole turkey is not just meant for holidays, and if you don’t believe us, just ask Don Butt – The star of this edition of Turkey Tales.>
Don has cooked over 1000 Butterball turkeys in his lifetime! How has he cooked so many, you might ask? Don is a strong believer that a Butterball turkey is a great way to bring the family together to enjoy a meal, at any time of year. This family tradition keeps his freezer full of Butterball turkeys, and Don typically cooks one every few weeks.
And, unsurprisingly, Don never lets any part go to waste – His leftovers are used in his famous Butterball Turkey Soup recipe. When we asked Don his secret to perfecting the creation – He told us it was the quality of Butterball turkey the perfect flavour that he and his family have enjoyed for so many years.
Craving a steamy, hearty, homemade soup now? We sure are. Here’s Don’s famous Butterball Turkey Soup recipe!
Leftover Turkey Soup
- 2 cups leftover Butterball Whole Turkey, (or cooked and), chopped
- 3 – 4L turkey stock
- 2 onions, chopped
- 6 celery stalks, chopped
- 1 pinch salt & pepper, to taste
- 2 cups carrots, chopped
- 1 cup turnip, chopped
- 1 cup, rutabaga, chopped
- 1 parsnip, chopped
- ½ cup short grain rice
- 2 cups diced, canned tomato
- ¼ cup turkey stock, optional
- Fill large pot with turkey stock and place turkey carcass inside. Add enough water to cover and bring to a boil over medium-high heat.
- Once boiling, reduce heat and simmer for 2 hours.
- Strain stockpot, removing turkey carcass aside to cool.
- Once turkey has cooled, remove all remaining turkey from the bones, chop, and set aside.
- Bring turkey stock back to a boil, then add vegetables and rice.
- Cook for 20 minutes or until the vegetables soften
- Add diced tomatoes and let sit for 20 minutes.
- Add soup stock, if necessary to taste