My MIL makes a mean leftover turkey soup. When only the skeletal remains of a once beloved bird were left standing on Thanksgiving, I longed for my MIL’s homemade Scottish penicillin.
It baffles me that my husband, having been raised by a lineage of great cooks, lacks an appreciation for soup made from a turkey carcass. He just doesn’t like it. Or maybe he only likes it when he makes it.
This Thanksgiving, we got to the vegetable root of the matter when I begged Iron Chef Allan to make leftover turkey soup. (Secret ingredient: turkey carcass.) He accepted the challenge and found a recipe from the Food Network that he could stomach. The recipe calls for leftover vegetables, such as brussel sprouts, sweet potatoes and green beans although he used roasted root vegetables (turnips, parsnips, celery root, pearl onions and carrots).
The soup simmered for most of Black Friday and the whole house smelled fabulous. No bones about it. The final product was spectacular and the best part, it was Iron Chef Allan approved.
Day-After Turkey Soup
(Borrowed from Food Network)
2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 more stalk, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
3 cups leftover cooked Thanksgiving side vegetables
1 tablespoon chopped fresh sage leaves
Put chicken broth, turkey carcass, onion halves, carrot halves, 1 celery stalk and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 ½ hours. Finely dice the remaining onion, carrot and celery and reserve.
Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)
Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
Dice the leftover vegetables. Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
Let simmer for 5 more minutes. Serve over rice or with drop biscuits.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week! Remember to visit our Thanksgiving food blog hop too!
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