By: Gigi Howe
A few years ago, we put together a list of a few Unique Leftover Turkey Recipes. Some of the recipes are just for turkey, but others include the whole shebang… Turkey, stuffing, potatoes, cranberry sauce.. you name it.
One of my favorite things to do with leftover turkey is to make soup, its nothing too fancy, just a nice flavorful soup. I make chicken soup too, but there is something different about turkey soup. To me its richer and heartier. Take most of the turkey meat off of the bones use them for your soup. You can always throw your bones in the freezer and make the soup at a later date. That’s what I do most of the time.
The secret to this soup is to let it cook… then let it cook some more! The longer it cooks and simmers the better. The recipe says let it simmer for at least 2 hours. I will usually double that time.
– Bones from leftover turkey
– Water to cover (about 2 – 3 quarts)
– 2 carrots
– 1 onion
– 2 stalks of celery
– 2 sprigs parsley
– 3 whole peppercorns
– 1 teaspoon salt 0r to taste
– 1/8 teaspoon pepper
– fine pasta or noodles – about 2 oz.
– 1 scallion, thinly sliced for garnish
1. Put all ingredients except for 1 carrot, pasta and scallion. Let simmer, covered for at least 2 hours.
2. Strain broth after cooking. Discard bay leaf and peppercorns. Remove excess fat, if any from the broth.
3. Take the cooked vegetables and puree in food processor or blender. Add back into broth. Take any turkey meat that may be left and add that to the broth. Grate or thinly slice the remaining carrot, add to broth along with pasta or noodles and cook until pasta is done.
4. Garnish with scallions and serve.