One of the best things about Thanksgiving (besides the initial dinner plus the gathering of family and friends) is the leftovers. Turkey carcass makes great broth and soup. Since the wishbone was still intact after Barry extracted the broth, he dubbed his creation “Wishbone Soup.”
Use whatever veggies you have on hand (or even leftovers from Thanksgiving day). We had fresh turnips and kale in addition to our usual staples: onions, carrots and celery but potatoes would be a hearty addition as well. Of course, you could also use a chicken carcass or even forgo the carcass and use canned broth and leftover turkey or chicken.
Wishbone Soup
Turkey carcass
1 to 1½ quarts water
2 bay leaves
1 tablespoon fresh thyme leaves (1 tsp. dried thyme)
2 teaspoons Kosher salt
1 teaspoon coarse ground pepper
2 to 3 cups leftover turkey, cut into bite-size chunks
Veggies of choice, such as:
1 large onion, diced
2 to 3 carrots, peeled & diced
2 to 3 stalks celery - including tops, diced
2 turnips, peeled & diced
2 to 3 large handfuls of kale* – remove stems and chop
1. Put turkey carcass, water, bay leaves, thyme, salt and pepper in a large stock pot. Bring to a boil and simmer 1 to 1½ hours. Remove carcass and pick off any meat that has not already fallen off; return meat to pot (dispose of the carcass but keep the wishbone if you want to call this “wishbone” soup). Taste and adjust seasonings as needed.
2. Add veggies and simmer for about 30 minutes or until tender.
3. Remove bay leaves before serving.
*Click on Kale for more info. on this leafy green and its preparation.
No comments:
Post a Comment