Generations Leftover Turkey Soup - cooking recipe
Ingredients
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1 leftover turkey carcass
2 carrots, peeled
1 celery rib
1 large cooking onion, chopped (or 2 small)
1 large parsley sprig
2 bay leaves
water, to cover carcass
salt & pepper
ground cayenne pepper (optional)
2/3 lb acini di pepe pasta
saltine, garnish
salt & pepper, garnish
Preparation
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Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
Remove carrots & celery stalk from pan and chop.
Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
Bring to a boil; Reduce heat to low and simmer 1-2 hours.
Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
Add pepe to turkey soup.
Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
Freeze leftovers in plastic tupperware for up to 6 months.
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