From Carcass to Comfort: The Ultimate Zero-Waste Leftover Turkey Soup

The holiday table has been cleared, the dishes are (mostly) done, and the fridge is bursting at the seams. While turkey sandwiches are a classic, there is nothing quite as restorative—or sustainable—as turning the remnants of your feast into a golden, healing soup.

Here at Green Paper Products, we believe that sustainability isn't just about what you buy; it's about what you don't throw away. Food waste is a massive contributor to landfills. By utilizing the "whole bird"—bones, drippings, and all—you are honoring the meal and reducing your environmental footprint.

Here is how to turn those "scraps" into the best bowl of soup you will eat all year.

Quick Read Guide

1. Why We Don't Toss the Bones

2. The Secret Ingredient: Drippings-Soaked Veggies

3. Step 1: The Golden Turkey Broth

4. Step 2: The Zero-Waste Noodle Soup

5. Storage and Eco-Friendly Cleanup

Why We Don't Toss the Bones

Throwing away a turkey carcass is essentially throwing away flavor and nutrition. The bones are rich in collagen and gelatin, which not only give your soup a luxurious, silky texture but are also excellent for gut health.

From a sustainability perspective, making your own stock eliminates the need to buy broth in non-recyclable aseptic cartons (Tetra Paks) or metal cans. It is a win for your wallet and a win for the planet.

The Secret Ingredient: Drippings-Soaked Veggies

Most recipes tell you to chop fresh raw vegetables for soup. We do that too, but we have a secret weapon: the vegetables that roasted under the turkey.

If you roasted your bird on a bed of celery, carrots, onions and mushrooms, those vegetables have spent hours absorbing turkey fat (schmaltz) and caramelized juices.

Do not throw them away.

Those prized veggies are flavor bombs. We will blend or mash these into the broth to create a depth of flavor that a bouillon cube could never achieve. At the same time, who are we to tell you not to add a bit of your favorite bullion in there too? We added a dab of Better-Than-Bullion Roasted Garlic for an extra depth of flavor too.

Step 1: The Golden Turkey Broth

Before we make the soup, we need the solid flavor base that you've already got ingredients for.

What you need for Turkey Broth:

• The leftover turkey carcass (picked clean of usable meat)

• Any leftover turkey skin (optional, for flavor)

• 1 Onion (halved, skin left on for color)

• 2 Carrots (roughly chopped)

• 2 stalks of Celery (leaves included)

• 1 head of Garlic (cut in half horizontally)

• Water to cover

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Directions for Turkey Broth:

1. Place the turkey carcass, onion, carrots, celery, and garlic into a large stockpot.

2. Fill with cold water until the bones are just covered.

3. Bring to a boil, then immediately reduce to a simmer.

4. Simmer gently for at least 4 hours (or up to 12).

5. Strain the broth through a fine-mesh sieve. Compost the spent veggies and bones.

Step 2: The Zero-Waste Noodle Soup

Now, let's build the final dish using your fresh ingredients and those roasted leftovers.

Leftover Turkey Soup Ingredients:

• 2 tbsp Olive oil (or even better - reserved turkey fat)

• 1 large Onion, diced

• 3 large Carrots, sliced into rounds

• 3 stalks Celery, sliced

• 3 cloves Garlic, minced

• The "Under-the-Bird" Roasted Veggies (mashed or pureed)

• 8-10 cups Turkey Broth (from Step 1)

• 3 cups Leftover Turkey Meat, shredded or cubed

• 1 bag Egg Noodles (wide or extra wide)

• Salt and Pepper to taste

• Fresh herbs (parsley, thyme, or rosemary)

Leftover Turkey Soup Directions:

1. Sauté the Base: In a large pot or Dutch oven, heat the oil/fat over medium heat. Add the fresh onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

2. Add the Flavor Bomb: Stir in your mashed "under-the-bird" roasted vegetables. This acts as a thickener and a flavor enhancer. (You can add your favorite bullion here too - we did roasted garlic)

3. Simmer: Pour in your homemade turkey broth. Bring to a boil, then lower the heat and simmer for 10 minutes to marry the flavors.

4. Cook the Noodles: Add the egg noodles directly to the pot. Cook according to package directions (probably about 6-7 minutes) until al dente.

5. Finish: Stir in the leftover turkey meat. You only need to heat the meat through—if you boil it too long, it will get tough.

6. Season: Taste your soup. Add salt and pepper as needed. Garnish with fresh herbs before serving.

Storage and Eco-Friendly Cleanup

This soup freezes beautifully. If you have made more than your family can eat, store portions in freezer-safe containers for a quick, eco-friendly meal later in the month.

Serving a crowd? Minimize post-holiday dishwashing by serving your soup in our compostable soup bowls. Made from sustainable and renewable plant fibers, they are certified compostable and sturdy enough to handle hot, hearty broths.

Happy cooking, and thank you for making sustainable choices this holiday season! Share your soups with us on Instagram @GreenPaperProducts