Left Over Turkey Soup — Get rid of that Holiday bird
Left-Over Turkey Soup
Well, you’ve got a Thanksgiving turkey carcass with hunks of meat still on it and you don’t know what to do. You don’t really want to toss it in the garbage because that would be like throwing away money. Your kids won’t go near it (unless you have boys who like disgusting things) because it looks awful – all cut-up and chewed-up looking with bones sticking out and replete with various colors ranging from light pink to a wide array of caramels and browns to almost white.
Here’s what you do. It’s simple, inexpensive and we’re loading it with vegetables so you don’t need to force your family to eat a salad. This is a light soup but you could almost make it a chowder. If you want it thicker, add a ¾ cup of lentils or Cannelinni beans. This boosts the heartiness and the protein content. My good friend Eric does this all the time when he makes soups or stews. He puts in all kinds of root vegetables (and some leafy green ones too — just for kicks) and lets the favors meld into an interesting, hearty and soul warming meal.
You can make this all winter and feel free to substitute ingredients or quantities depending on how many people you need to serve and what you like. . If you don’t have a whole turkey, a breast will work or substitute a Rotisserie Chicken from the market. It’s great way to expand your meals and your budget.
- Ingredients:
- Turkey left overs with the bones. Boiled down to 7 cups of stock (about 1 hour)
- 3 slices bacon
- 1 large yellow onion (diced)
- 2 stalks of celery
- 2 red potatoes (large) or 3 –4 small ones
- 1 Butternut Squash
- 1 zucchini (medium sized)
- 2 cups chopped Swiss Chard (cutting out the stalks and ribs)
- 2 cups of the turkey meat, diced to a bite size.
- 1 tablespoon minced fresh sage
- 1 tablespoon fresh thyme
- Salt and ground pepper (to taste- since you’ve used a turkey carcass you’ve already prepared for dinner, you will need to judge how much salt and pepper to add by your taste.)
Strain Turkey stock into another pot. Let cool to touch before removing meat from the bones and set aside.
Peel, remove seeds and dice Butternut Squash
In a heavy bottomed stockpot, cook bacon over medium heat until browned. Stir frequently. When done set aside.
Peel Potatoes and Dice all the remaining vegetables
Reserve only tablespoon of the bacon fat in the stockpot, add diced onion and celery and sauté until soft. Do not brown.
Add the potatoes, squash and turkey stock and bring to a boil. Then simmer until tender, about 15 to 20 minutes. Partially cover the pot and stir occasionally.
Crumble bacon and Rough chop the herbs.
Add the rest of the vegetables, the turkey, bacon and fresh herbs. Simmer for another 5 – 15 minutes.
Add Salt and Pepper and serve.
