Thanksgiving Turkey Soup with a Twist
Turkey carcass
pan drippings (saved from roasting turkey, fat skimmed off)
4 large carrots, 1/2" dice
8 stalks celery, 1/2" dice
1 medium yellow onion, finely chopped
1 stick of butter or 1/3 c. olive oil
4 cloves minced garlic,
1 cup chopped flat leaf parsley
8 oz. sliced mushrooms
1 tsp. poultry seasoning
1 tsp salt
1/2 tsp black pepper
4 cups cooked wide egg noodles or 2 cups cooked brown rice
The "Twist"
Place the turkey carcass and pan drippings in an 8 qt stock pot and cover with water. Bring to a boil, lower heat and simmer partially covered for approx 2 hours. Meanwhile, combine carrots, celery, onion, mushrooms, poultry seasoning, salt and pepper in a large pan with butter or oil and cook over medium heat until vegies are tender, approx 20 minutes. Once stock is ready, allow to cool slightly and strain through a colander into a large bowl. Rince stock pot and pour strained stock back into pot, leaving bones in the colander. Once bones are cool enough to touch, remove any leftover meat and add to the pot with the stock. Add cooked vegies to the pot. Now, here's the "Twist".....got leftover stuffing? Go ahead and add it to the pot (up to 2 cups). Got leftover mashed potatoes? Add them as well (up to 1 cup). Gravy? In it goes (up to 1 cup). And now for something completly different...yams or sweet potatoes? Dump those in, too (up to a cup). All of these ingredients will add tons of flavor and texture to your soup. Stir well to dissolve the potatoes into the soup. Stir in the noodles or rice. Serve hot along with warm cornbread and a glass of sparkling cider...too good for words!
