By far my favorite turkey leftover recipe is for Turkey Carcass Soup. I know, it’s not the most appealing name. Maybe I’ll start calling it Turkey Barley Soup, because barley is what I always use for the starch, and it sounds better. But, this is modified from Jane Brody’s Turkey Carcass Soup, so that’s what I’ll call it here.
The stock pot full of the turkey carcass, vegetables, and spices.
The key to this soup is the stock that you make first. It’s rich and full of vegetables, and the longer you cook it, the better it is.
The stock after simmering for 18+ hours.
Likewise, the key to the stock being so good and rich (IMO) is the turnip. I’ve made it without the turnip before, and it just doesn’t come out the same. Will it still be the most delicious turkey soup you’ve ever had? Yes. But, trust me, you want to make it with the turnip if you can, so make sure to add turnip to your shopping list. Also add the mushrooms to your list – this is another ingredient not usually found in your typical turkey soup recipes, but which sets this soup apart.
I like to chop up all the vegetables before I start the soup, it comes together quickly that way.
After I make this soup, we eat a few servings, but then I ladle it into one cup servings and freeze it to bring to work for quick and satisfying lunches. It’s such a great reminder of the Thanksgiving feast.
Also, if you have any stock left over, you can freeze it – it’s always great to have turkey stock for your gravy next year. Or, make this soup again!
Turkey Carcass Soup
Ingredients
For the stock
- 1 turkey carcass broken into pieces
- any defatted pan juices or leftover gravy
- 12 cups water to cover the carcass completely
- 2 medium onions coarsely chopped
- 2 stalks celery & leaves coarsely chopped
- 1 ⁄2 cup diced carrot
- 1 ⁄2 cup diced well-washed leek optional
- 1 ⁄2 cup diced turnip
- 3 garlic cloves minced
- 1 teaspoon salt if desired
- bouquet garni
- 6 sprigs fresh parsley or 2 teaspoons dried parsley flakes
- 1 ⁄2 teaspoon dried thyme leaves
- 1 bay leaf
For the soup
- 2 tablespoons minced onions
- 1 minced garlic clove
- 1 tablespoon olive oil
- 1 cup diced carrot
- 1 ⁄2 cup diced celery
- 1 ⁄2 cup finely chopped mushroom
- 1 1 ⁄2 tablespoons flour
- 6 -7 cups turkey stock
- 1 teaspoon dried marjoram
- salt & freshly ground black pepper
- 1 ⁄3 cup raw barley or 1⁄3 cup rice
- hot pepper sauce optional
- 1 cup diced turkey meat
- 1 dash hot pepper sauce
- 2 tablespoons chopped fresh parsley
Instructions
- For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.)
- Strain the stock and cool in order to skim off the fat. Discard other vegetables, bones, turkey skin, etc.
- For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
- Add the flour and stir for one minute.
- Add the stock, marjoram, salt and pepper, and barley or rice.(I use barley)
- Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour.
- Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
