Turkey Soup an after-Thanksgiving tradition
Peggy Lampman | Contributor
This freeform recipe uses whatever leftovers you may have from yesterday's meal. Mashed potatoes are particularly wonderful as they thicken the broth.
Active Time: 30 minutes
Simmer Time: 4 hours
Number of servings (yield): 12
Turkey carcass, including skin and accumulated juices
1 onion, quartered (skin on)
2 carrots, washed, unpeeled and sliced into 1-inch pieces
Celery tops, optional
3-6 black peppercorns
Leftover fresh herbs, optional
Bay leaf, optional
Leftover turkey, cubed
Additional Thanksgiving leftovers, such as potatoes, rice and vegetables*
1. Remove all usable turkey meat from turkey carcass. Chop and reserve meat with leftover turkey.
2. Place carcass, skin and juices into a large stock pot and completely cover with water to exceed carcass by 1-2 inches.
3. Place yellow onion, carrots, celery tops, peppercorns, herbs and bay leaf, if desired, into pot. Bring to a boil then reduce heat to a simmer, skimming off any foam accumulating on the surface of stock.
4. Simmer until flavorful, about 4 hours, uncovered, occasionally skimming off foam.
Strain stock through a very fine mesh strainer. (At this point you may refrigerate stock for later use. When proceeding with recipe, remove and dispose accumulated fat congealed at the top of the stock.)
5. Add leftover turkey and additional leftovers to the stock, reheat and serve.
*No leftovers? Simply simmer egg noodles in strained broth for a soul-satisfying meal.