Generations Leftover Turkey Soup |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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This is the turkey soup my grandma made, my dad made, and now I make after a holiday turkey meal. The only difference is now I roast my stock ingredients prior to simmering them courtesy of Kittencal's Homemade Deep Rich Turkey Stock/Broth recipe here on recipezaar. Ingredients:
1 leftover turkey carcass |
2 carrots, peeled |
1 celery rib |
1 large cooking onion, chopped (or 2 small) |
1 large parsley sprig |
2 bay leaves |
water, to cover carcass |
salt & pepper |
ground cayenne pepper (optional) |
2/3 lb acini di pepe pasta |
saltine, garnish |
salt & pepper, garnish |
Directions:
1. Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes 400-degrees.
2. Remove carrots & celery stalk from pan and chop.
3. Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
4. Bring to a boil; Reduce heat to low and simmer 1-2 hours.
5. Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
6. While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
7. Add pepe to turkey soup.
8. Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
9. I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
10. Freeze leftovers in plastic tupperware for up to 6 months.
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