Perfect After-Thanksgiving Turkey Soup
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Category
Side dish
Servings
18
Prep Time
30 minutes
Author:
Kosher By Gloria
Turkey soup from the leftover turkey frame is the answer to not wasting the deliciousness that is hiding in those seasoned, long roasted bones and tiny morsels of meat that somehow escaped the carving knife. Here is a very simple recipe for making the most out of the Thanksgiving leftovers and having a wonderful soup for Shabbat dinner on top of it!
Ingredients
1 turkey frame broken into at least two pieces
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2 large carrots (peeled, trimmed and halved the short way)
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2 large parsnips (peeled, trimmed and halved the short way)
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1 large onion (peeled and halved)
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2 large ribs of celery (washed, trimmed and halved)
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1 small bunch of Italian parsley (washed and tied with twine)
1 small bunch of fresh thyme tied with twine
about 26 oz. chopped tomatoes (drained)
1 15.5 ounce can cannelini beans (rinsed and drained)
Salt and Pepper to Taste
Directions
Place the turkey frame in a stock pot and cover with water. Bring to a boil and then skim the foam off the top. Add carrots, parsnips, celery, onion, and herbs. Bring to a boil again and then reduce to a simmer with the top sitting askew over the top. Simmer stock for three hours. Let stock cool before removing carcass, vegetables and herbs.
Scrape off any turkey remaining on the bones. Remove all fat and skin and place turkey in a bowl. Rinse carrots and parsnips. Cut them into 1/2 inch slices and add them to the turkey. Discard onion, celery and herbs. Chill turkey and vegetables separately from the stock. Chill everything several hours or overnight.
Remove fat from chilled turkey stock. Add turkey pieces, vegetables, drained tomatoes and beans to it. Stir well. Bring to a boil and then reduce to a simmer. Simmer 30 minutes before tasting. Add salt one teaspoon at a time-tasting as you go. If you like a little more bite- add chili powder-1/4 teaspoon at a time. Remember- you can always add spice- you can't subtract. Serve Turkey soup hot. I've also added a tablespoon of pareve pesto or a sprinkling of sliced scallions right before serving. The soup is delicious and satisfying any way you serve it.