So this is my final thanksgiving leftover recipes but I have the best for last. Now when you were carving your turkey you hopefully saved your carcass and tossed it in the freezer to eventually make soup. If you did then it's time to take that thing out and get it cooking. This soup has such deep flavor and it's so easy to make you will be hoarding turkey bones for years to come. I also used the last of my turkey in this recipe. So this should really be the last thing you make with your leftover turkey. If you have any questions please feel free to ask.
Turkey Stock
Ingredients
- 1 turkey carcass
- 1 bunch celery roughly chopped
- 10 carrots roughly chopped
- 1 bulb garlic chopped through the equator
- 20 peppercorns
- 5 bayleaves
- 1/4 cup sea salt
The Process
1. In a large stock pot put all the ingredients in it then add water to cover. Place on stove and bring to a boil. Simmer for half 8 - 12 hours on low. Place the pot in the fridge for about 12 hours or until all the fat solidifies on the top. Scrape the fat off then run the stock through a strainer to remove all the bones and veggies. Then pick through the bones and remove any pieces of meat you find and reserve for your soup.
2. Enjoy!
Turkey Soup
Ingredients
- 6 carrots, peeled and diced
- 6 stalks celery diced
- 1 onion diced
- 3 cloves garlic diced
- 10 cups turkey stock
- 2 to 3 cups leftover turkey, roughly chopped plus whatever you reserved from the turkey stock you made
- salt and pepper
- 8 oz egg noodles cooked according to package directions
The Process
1. In a large stock pot add the carrots, celery, onion and garlic and saute for about 5 minutes. over medium high heat. Then stir in the stock and the turkey. Season with salt and pepper and bring to a boil. Reduce to a simmer and cook for about 30 minutes on low. Stir in the precooked egg noodles.
2. Serve in bowls with grilled cheese and a little bit of Tabasco.
3. Enjoy!
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