(I’m sorry for not including pictures – I thought I had some of the last time I made this soup, but I cannot find it – I will update this on Saturday because I’ll be making the soup on Friday and take lots of pictures, but I wanted to get it out there for you!)
By far my favorite turkey leftover recipe is for Turkey Carcass Soup. I know, it’s not the most appealing name. Maybe I’ll start calling it Turkey Barley Soup, because barley is what I always use for the starch, and it sounds better. But, this is modified from Jane Brody’s Turkey Carcass Soup, so that’s what I’ll call it here.
The key to this soup is the stock that you make first. It’s rich and full of vegetables, and the longer you cook it, the better it is.
Likewise, the key to the stock being so good and rich (IMO) is the turnip. I’ve made it without the turnip before, and it just doesn’t come out the same. Will it still be the most delicious turkey soup you’ve ever had? Yes. But, trust me, you want to make it with the turnip if you can, so make sure to add turnip to your shopping list. Also add the mushrooms to your list – this is another ingredient not usually found in your typical turkey soup recipes, but which sets this soup apart.
After I make this soup, we eat a few servings, but then I ladle it into one cup servings and freeze it to bring to work for quick and satisfying lunches. It’s such a great reminder of the Thanksgiving feast.
Also, if you have any stock left over, you can freeze it – it’s always great to have turkey stock for your gravy next year. Or, make this soup again!
- 1 turkey carcass, broken into pieces
- any defatted pan juices or leftover gravy
- 12 cups water, to cover the carcass completely
- 2 medium onions, coarsely chopped
- 2 stalks celery & leaves, coarsely chopped
- 1⁄2 cup diced carrot
- 1⁄2 cup diced well-washed leek (optional)
- 1⁄2 cup diced turnip
- 3 garlic cloves, minced
- 1 teaspoon salt, if desired
- bouquet garni
- 6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)
- 1⁄2 teaspoon dried thyme leaves
- 1 bay leaf
- 2 tablespoons minced onions
- 1 minced garlic clove
- 1 tablespoon olive oil
- 1 cup diced carrot
- 1⁄2 cup diced celery
- 1⁄2 cup finely chopped mushroom
- 1 1⁄2 tablespoons flour
- 6 -7 cups turkey stock
- 1 teaspoon dried marjoram
- salt & freshly ground black pepper
- 1⁄3 cup raw barley or 1⁄3 cup rice
- hot pepper sauce (optional)
- 1 cup diced turkey meat
- 1 dash hot pepper sauce
- 2 tablespoons chopped fresh parsley
- For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.)
- Strain the stock and cool in order to skim off the fat. Discard other vegetables, bones, turkey skin, etc.
- For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
- Add the flour and stir for one minute.
- Add the stock, marjoram, salt and pepper, and barley or rice.(I use barley)
- Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour.
- Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
- I always use the turnip, but never use the leak. I try to follow the measurements closely, especially for the amount of stock - I do add more onions and mushrooms than for what it calls. The time represents time to make the soup, doesn't include stock prep, which can be another 8 hours of elapsed time.
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