Thursday, November 27, 2008

Turkey Carcass Soup

Don't toss that leftover turkey carcass! Repurpose it into a whole new meal with a stock made from the bones for turkey noodle soup.

Turkey Carcass Soup


Don't throw away that leftover turkey carcass. Turn it into a warm and comforting turkey soup.

Here's how to make it.




Recipe: Turkey Carcass Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours 30 min | Yield: About 4 to 6 servings

Ingredients

For the Stock:
  • 1 leftover turkey carcass
  • 2 (32 ounce) cartons of turkey or chicken stock
  • Water to cover, if needed
  • 2 large pinches of salt
  • 1 celery rib with leaves, cut into large chunks
  • 1 large carrot, cut into large chunks
  • 1 medium onion, quartered
  • 1 large bay leaf
For the Soup:
  • 1 tablespoon chicken base
  • 1-2 garlic cloves, chopped
  • 1 stalk of celery, sliced
  • 1 large carrot, sliced
  • 1 cup chopped onion
  • 1 teaspoon dried thyme
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 cups of leftover turkey, chopped
  • Egg noodles or cooked rice
  • Parsley for garnish, if desired
  • 1/2 cup of frozen peas or whatever veggies you want
Instructions

Pick the carcass pretty clean and break it up, splitting off the bones. Place the carcass in a tall stockpot, add the turkey or chicken stock, and additional water only if needed to cover the carcass. Cover pot and bring to a boil, reduce heat, remove the lid and simmer (do not boil) uncovered, skimming off any foam that accumulates. When foam subsides, add the salt, celery, carrot, onion, and bay leaf. Cook, uncovered, at a steady, slow simmer for about 2 hours.

Strain, but reserve the broth - don't pour the broth out!! Discard the vegetables. Put the broth back into the stockpot. To the broth add in the chicken base, garlic, celery, carrot, and onion. Sprinkle in thyme and pepper. Allow to low simmer until vegetables are tender.

Add the leftover turkey meat, peas and the noodles* to the broth and simmer until noodles are tender. Garnish with a sprinkle of parsley if desired; taste and add salt and pepper as needed.

Cook's Notes: *Alternatively you may also cook the noodles separately and then spoon cooked noodles into a serving bowl and ladle the soup on top. I personally prefer this way because the noodles tend to soak up a lot of the broth of the soup otherwise. If you are making this ahead and have time, you may also let the broth cool and refrigerate. Once well chilled, the fat will rise to the surface and harden and you can easily scoop it off.

Source: http://deepsouthdish.com

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Posted by on November 27, 2008

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