Keeping the Home by Lori Seaborg
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Wait! You didn't toss out the turkey bones yet, did you? If not, you have the chance to try out this Turkey Carcass Soup!
Thanksgiving Night (tonight is fine):
Toss the turkey bones, skin, yuckies, and all, into a big stock pot and cover the turkey carcass with water.
Add 1-2 whole, unpeeled onions and about a tablespoon of peppercorns and a few garlic cloves, if you have them. (all of these added ingredients are optional. Other options are 2-3 bay leaves, leeks (washed, but toss in all of it), and whole fresh herbs like oregano, chives, thyme).
Turn this pot on low and let simmer all night long (if you have less time, boil the water, then reduce to low and simmer for at least four hours. The longer time, the more rich the stock, though.
The next morning:
Strain all of the whole ingredients from the stock. You are left with rich, brown turkey stock (especially brown if you had a deep-fried turkey this year!). You can either boil this stock to reduce it (this will strengthen the flavor even further), or - this is what I do - you can freeze some of the stock for later soups (any time a recipe asks for chicken or turkey stock, use your own!).
Keep enough stock in the pot for your Turkey Soup: 8 cups worth, or so?
Later in the day, about 1-2 hours before dinner:
To the stock, add the following leftovers and ingredients:
Let this soup simmer for 1/2 hour to 2 hours (or all day, like I do, but add the veggies - carrots, beans - at the last 1/2 hour so they won't be too mushy).
A 1/2 hour before dinner:
Add the vegetables now, and also add some noodles, homemade or purchased, or some biscuits to the soup and cook/simmer until they are done. Or, just serve leftover Thanksgiving dinner rolls with the Turkey Carcass Soup.
This is one of my husband's favorite meals, with homemade noodles or dumplings in it. Mmmmm!
by Lori Seaborg |
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