If you haven’t made this already, I hope you’ve frozen your turkey carcass and it’s just waiting in your freezer for you to take it out and make this wonderful after-Thanksgiving treat.
For the stock:
1 turkey carcass, including any leftover drippings or giblets
1 medium to large yellow onion, quartered or cut into thick wedges
1 to 2 carrots, roughly chopped
Several sprigs of fresh parsley
1 bay leaf
1 celery rib (roughly chopped) and some celery tops
5 to 10 peppercorns
Salt and pepper
For the soup:
1 to 1 1/2 cups each, chopped carrots, onion and celery
A few sprigs of fresh parsley, leaves chopped (2 to 4 Tbsps.)
A couple cloves garlic, minced
Seasoning – a couple teaspoons or more of poultry seasoning, oregano, rosemary (to taste)
2 cups or more of leftover chopped or shredded cooked turkey meat
Salt and pepper to taste
Egg noodles or rice
Making the stock
Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later and for adding to the soup once the stock is made. Put the turkey carcass, neck, leftover skin and bones and drippings in large pot and cover with water.
Add onion, carrots, celery and celery tops, parsley, bay leaf and some peppercorns to the pot.
Bring to a boil on high heat and then lower the heat to keep the stock to a bare simmer. Add salt and pepper to the pot, about 1 tsp. of salt, 1/2 tsp. of ground black pepper and cook for at least 4 hours, partially uncovered, occasionally skimming off any foam that comes to the surface. Strain the stock through a fine mesh sieve or strainer.
Making the soup
In a large soup pot, heat butter or olive oil on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened. Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add the stock to the pot. Add some parsley and seasoning-salt, pepper, poultry seasoning, sage, thyme, marjoram.
Bring to a simmer and cook until the vegetables are just cooked through. Add turkey meat, noodles: Add rice, noodles, or even leftover mashed potatoes.
Take the remaining turkey meat you reserved earlier, shred it into bite-sized pieces and add it to the soup. Add salt and pepper to taste and serve.
Recipe adapted from SimplyRecipes.com