Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.
The first step is to make the stock, which you can get started on right after dinner.
A classic from the recipe archive!
Mom’s Turkey Soup Recipe
The amounts shown are a guideline. Improvise at will depending on the ingredients you have on hand and how much soup you are making.
Ingredients
For the stock:
- 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
- Cold water
- 1 medium to large yellow onion, quartered or cut into thick wedges
- 1 to 2 carrots, roughly chopped (can include tops)
- Several sprigs of fresh parsley
- 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
- 1 bay leaf
- 1 celery rib (roughly chopped) and some celery tops
- 5 to 10 peppercorns
- Salt
- Pepper
For the soup:
- 1 to 1 1/2 cups each, chopped carrots, onion, and celery
- A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
- A couple cloves garlic, minced
- Seasoning - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
- 2 cups or more of leftover chopped or shredded cooked turkey meat
- Salt and pepper to taste
- Egg noodles or rice (optional, skip egg noodles for gluten-free version)
Read More: Mom’s Turkey Soup
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