Turkey Soup from scratch

I am posting this for two reasons:
1. I want to try out the WordPress iPhone app.
2. I made awesome turkey soup from scratch using my thanksgiving leftovers and I want to teach you how.

Ingredients:
The turkey carcass and bones, stripped of the meat as best you can.
About a pound, give or take, of leftover turkey meat, chopped, ideally a mix of dark and light.
1-2 cups chicken or veggie broth
Salt and pepper
Herbs de Provence
Parsley
Fresh Sage (leftover from the turkey prep)
3-4 quarts of water
2-4 stalks celery
2-3 carrots
1 yellow onion
Noodles (optional)
Veggie Scraps

(ooooops! accidentally hit “publish” instead of “save” and prematurely launched the recipe into the world. I can immediately offer feedback on the WordPress iphone app-the “save” and “publish” button are too close together! Now I have to finish this thing. =)

Preheat oven to 350
So put the carcass with the bones and the veggie scraps into a big roasting pan (For the veggie scraps, I used the leftover carrot, celery, onion, some sage, and rosemary and a teensy bit of apple that was still stuffed in the bird, reasoning there was still flavor that could be steeped out of them. I was right. I also have a bag that I throw scraps like onion and garlic skins and random carrot and celery bits and keep in the freezer for making stocks.)

Put a little olive oil, salt and pepper over the veggie scraps and bones in the roasting pan, put about a half a cup to a cup of broth (or a little white wine, or even a little bit of lager) in the bottom. Roast for 20-30 minutes at about 350 degrees F, until the bones look golden and everything smells good. Transfer everything to a stock pot and fill until everything is just covered with water. Bring to a boil and immediately reduce to a simmer. Simmer for about 20-40 minutes, or until the broth is flavorful.

While the roasting and simmering is going on, dice celery, veggies and onion. Set aside half the onions. In a soup pot, sautee half the onions, the celery, and carrots in about 1 tbsp of olive oil until tender. Deglaze the pan with some white wine, beer, water or broth, and add the turkey and mix in with the veggies and let cook for one minute. Add the rest of the chicken broth (optional) and your turkey stock, with spices to taste. Simmer about 30 minutes, or until you have a rich, flavorful soup.

If you don’t feel like hassling with a turkey carcass, it’s ok to use chicken or veggie broth as your base. But I think using every part of the bird is half the fun, and makes the act of buying and roasting a huge bird once a year seem far less wasteful.

Cook soup noodles if you want noodles. I made acini di pepe pasta and cooked it separately and let everyone add their own pasta to the soup (great way to watch carbs).

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About Lia Salciccia Prusha

therapist and blogger
This entry was posted in Food and tagged , , , , . Bookmark the permalink.

2 Responses to Turkey Soup from scratch

  1. Bryan prusha says:

    By the way, the soup was delicious.

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