Whatever you do, don't throw those turkey bones away! Throw them in a big pot and add these delicious vegetables and seasonings.
- Make the Stock:
- 1 turkey carcass
- Cold water
- 1 large onion quartered
- 2 carrots roughly chopped
- Several sprigs of fresh parsley
- 1 to 2 sprigs of thyme or a teaspoon of dried thyme
- 1 bay leaf
- 2 celery rib roughly chopped and some celery tops
- 5 to 10 peppercorns
- 1 tsp. salt or to taste
- 1/2 tsp. pepper
- Make the Soup:
- 1 to 1 1/2 cups each chopped carrots, onion, and celery
- Fresh chopped parsley about 2 to 4 Tbs.
- 2 cloves garlic minced
- Seasoning: a few teaspoons or more, of poultry seasoning (to taste), or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
- 2 cups or more, of leftover chopped or shredded cooked turkey meat
- Salt and pepper to taste
- Egg noodles or rice optional
- Place turkey carcass in 8-12 quart pot and cover with cold water by an inch. Add remaining ingredients.
- Bring to boil and reduce to simmer. Cook for 4 hours or more, partially uncovered, occasionally skimming off any foam that forms on surface. Remove bones and pour stock through fine mesh strainer. Makes about 3-4 quarts of stock. Freeze stock as base for soup or continue to make soup.
- To make soup, heat butter or olive oil and add chopped carrots, onions, and celery in equal parts in a large soup pot. Cook until onions are softened, about 10 minutes. Add garlic and cook for another minute or two. Add the cooked stock to the pot along with seasonings, salt and pepper, more parsley.
- Bring to a simmer and cook until vegetables are done. Add rice or noodles and chopped turkey meat. Add salt and pepper to taste, along with a dash or two of Tabasco.
- (Recipe adapted from SeriousEats and my mother’s recipe.)