Do you ever feel like you should do something productive with your leftover turkey parts? I have always liked to get as much usage out of a piece of meat as I can, so I was very excited about this recipe when I came across it. The recipe starts with turkey stock, which is an excellent way to get some more mileage out of your turkey. And why not make that stock into a delicious soup?
Because I thought it was ridiculous to only cook turkey once a year, I made a turkey a couple weeks ago. I followed my previous method, and with an overnight brine the turkey was amazing. And instead of taking the turkey carcass and throwing it in the trash, I dumped it in my stock pot. Three hours later and I had delicious tasting turkey stock! The next day I added a couple ingredients and voilà, a soup that was not only delicious, but it helped me turn some of my leftovers into a delicious hot dish. So hopefully you will see this in time and save your leftover turkey. With a little bit of effort you can get some extra mileage out of your bird.
Ingredients:
1 Turkey Carcass with some meat still on it (from a 12-14 pound turkey)
2 Cups Leftover Turkey Meat
2 Tablespoons Olive Oil
2 Medium Onions, Sliced
2 Large Carrots, Sliced (About 1 Cup)
2 Celery Ribs, Sliced (About 1 1/2 Cups)
1/2 Cup Dried Noodles (Or more if you like)
2 Tablespoons Chopped Parsley
Directions:
1. Break up the carcass, taking the wings off, and then ripping the ribs off of the backbone. Put the wings, skin, and body into a stock pot. Add cold water to cover everything by 3 inches.
2. Bring to a boil, and then reduce to a simmer. Simmer uncovered for 3-4 hours, skimming off any froth as you go.
3. Remove from heat and allow to cool completely uncovered (Do not cover until cooled because it can make the stock taste sour). And then refrigerate overnight (at least 8 hours).
4. Take the pot from the fridge and pull off any fat from the top (it will be hard). Then heat the pot for about 15 minutes until hot, and then dump through a colander sitting in a pot. Save the stock and discard the used up solids. Season the stock with salt and pepper to taste.
5. Heat the olive oil in a 3-4 quart stock pot over medium high heat and add the carrots, onions, and celery. Cook for about 15 minutes and then add the stock and simmer for about 15 minutes until the vegetables are tender.
6. Add the noodles and simmer until the noodles are soft, about 15 minutes. Add the turkey and heat through.
7. Divvy the soup into bowls and add the parsley for garnish. Enjoy!
1 comment
Another option for either turkey soup or chicken if you don’t add noodles, cook some pastene (baby pasta), drain, and spoon some into your bowls. Sprinkle parmesan cheese over the pasta then ladle the hot soup over the top. Yum!