Tom’s Turkey Stock & Soup
So many leftovers from Thanksgiving! I’ve been stuffing myself on leftovers ever since the big day. Today, I finally had some free time to make some turkey soup. I used mostly leftover ingredients in my soup. I had a ton of leftover corn and green beans, so I threw that in as well.
Turkey Stock
1 turkey carcass
6 quarts of water, or more to cover
2 cups chopped celery
2 cups chopped carrots
2 cups chopped onions
1 bay leaf
small bunch of fresh parsley
salt, to taste
black pepper, to taste
Turkey Soup
1 cup chopped carrots
1 cup shopped onions
1 cup chopped celery
2 cloves garlic, chopped
1 1/2 cups corn
1 1/2 cups green beans, chopped
leftover turkey meat, chopped
salt, to taste
black pepper, to taste
chopped parsley
marjoram
To make the stock, place the turkey carcass in a large pot and cover with water. Place over high heat. Add the onions, carrots, celery, parsley, bay leaf, salt and pepper. Bring to a boil, then simmer for at least 4 hours while skimming the top. After the stock is ready, pour it through a strainer and discard the bones, veggies.
Take the stock and place it over medium-high heat. Add the carrots, onions, celery, corn, green beans, turkey meat, salt, pepper, parsley and marjoram. Simmer for about 45 minutes until all the veggies are tender.
Glad to see a fellow stock maker enjoying the "leftovers" of Thanksgiving! Happy Turkey Soup Weekend.
(http://www.madisonhousechef.com/2009/11/turkey-and-vegetable-soup.html)
Did you see Ruhlman's oven made stock?
I find that hard to believe. lol
I may be signing up for one of those contracts with local farmers who gives you fresh vegetables every week, and I think there's some green beans and carrots included—I'll have to add this to my list!