But not just any Soup, this is made from Turkey Day left overs! The consistency is kind of a soupy Jambalaya. In fact the recipe sounds very similar to a Jambalaya. But we become French when we add the Carrots in place of the Cajun Bell peppers. We add a creamy broth with the addition of Half and half, but the look will certainly remind you of the classic Cajun dish.
I am not sure why this is called a Williamsburg Stew. I tried to do a little research, but mostly I came up with a beef stew. But, I adapted the recipe from a very old Southern Living cookbook. So , we'll stay with their title and call my adaptation a Williamsburg Stew as well.
I especially like the idea of using leftovers right away. Love Love Love turkey on the day, but there is something special about a steaming hot bowl of soup from a BIG pot on the next day. Lots of coming and going, set this on the stove and relax for the day.
Not much of a trick at all to make. I do love using my beloved ceramic lined cast iron dutch oven for this. Simply the best for soups and stews. The one listed below has all the bells and whistles without the couple of hundred dollar price tag that comes with some of the best dutch ovens.
Heavy, easy to clean, Ceramic non stick lined, Cooks beautifully with even heating all around and beautiful. Remember, free shipping from Amazon on orders over $25.
Keep scrolling down, easy to follow recipe to follow.
Leftover Turkey Soup
Leftover Turkey Soup
- 1 Turkey Carcus (to make Turkey Stock)
- 4 Quarts Water
- about 2-3 Pounds of Meat from the Turkey (1 Leg/thigh and 1 Breast), bones removed, diced
- 1 Cup butter
- 1 Cup Flour
- 2-3 Onions. chopped (3 Cups)
- 4 Celery Ribs, Chopped (1 and 1/2 Cups)
- 4 Large Carrots, Chopped (1 and 1/2 Cups)
- 4 Cloves garlic, Smashed and Minced
- 1 Cup Long Grain Rice
- 2 tsp Salt
- 2 Cups Half and Half
- 2 tsp Pepper Plus additional to garnish top
- 2 tsp Cajun Mix Plus Additional to garnish top
- Serve with additional Cajun Spice and Hot Sauce
- Place turkey carcass and water in a Crock Pot, set the setting on low and cover. Simmer for at least 4 hours, but you can simmer for as long as 24 hours.
- Strain the Turkey Stock from the bones of the carcus, set aside Stock
- Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
- Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
- Add minced garlic and stir to mix.
- Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
- Add half and half. Heat through.