Generations Leftover Turkey Soup - cooking recipe

Ingredients
    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
    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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