Monday, November 28, 2005


Turkey Soup

I has turkey soup simmering all day yesterday. I made the turkey stock several days before but didn't feel much like making it until yesterday.

I added only the white turkey meat, the gravy, mashed potatoes, savory stuffing, dirty rice and corn to the recipe. I made way too much and had to freeze the majority of it in those individual Ziplock Snap 'n Seal bowls.

It's delicious and a great way to use up all those leftovers!

Turkey Soup from Saveur Magazine November 2003
Makes 10 cups.

1 turkey carcass, broken in pieces (optional)
11 1/2 cups cold water
2 1/2 cups leftover turkey stuffing
2 cups turkey gravy
3 carrots, peeled and thickly sliced
3 ribs celery with leaves, sliced
1 onion, chopped
1/2 cup chopped fresh parsley
1 bay leaf
2 tsp. dried thyme, crumbled
salt to taste.

Put all the ingredients with 10 cups of water into a large soup pot over medium head, bring to boil, and then reduce heat to simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1/2 hours. Add the remaining 1 1/2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavor if necessary. Serve hot.

I've altered this recipe to suit my own needs, what I do is I simmer the carcass in a slowcooker Thanksgiving day in water to make the turkey stock. I refrigerate it over night and skim off any fat. The next day I then add in not only the stuffing and gravy (I add less than called for) but also include leftover mashed potatoes and dirty rice (the sausage in the dirty rice adds so much flavor.)

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