The best thing about Thanksgiving is the turkey. The second best is using the leftovers to make soup.
This soup requires dark bone stock. I’ve posted my stock recipe here.
Here’s the recipe:
- 2-3 cups leftover Turkey, cut into chunks
- 4 Carrots, peeled and cut into large dice
- 4 cloves Garlic, minced
- 2 stalks Celery, diced
- 8 oz Portabella Mushrooms, sliced
- Half a bag Dutch Gold Potatoes, cut into medium chunks
- Half a large Vidalia onion, diced
- Bouquet garni (1 sprig Sage, 2 sprigs Rosemary, small handful of Thyme, 1 Parmesan cheese rind, 2 bay leaves, little over half the tops of 1 bundle Italian parsley)
- Turkey bone stock
- Salt and pepper to taste
- 6 Tbs butter
- The reserved fat of three rashers of bacon
- 1/3 cup Sour Cream
- 1 splash Heavy Cream
- Parmesan for grating (optional)
- Handful of diced Iltalian Parsley leaves
Melt bacon fat and butter in a large pot over medium heat. Add potatoes and cook a few minutes, then add carrots, garlic, celery and onions. Stir and cook about 3 to 5 minutes. Add mushrooms, 1/4 tsp salt and pepper. Cook until mushrooms begin to soften, about 3 or 4 minutes. Add turkey and give it a good stir. Add stock, and herb bouquet, then bring to a boil. Reduce to a simmer and cook for 1 hour.
Add diced parsley, sour cream and a splash of heavy cream. Let the soup warm through and then taste, add salt and pepper as needed. Remove herb bouquet and serve with a little parmesan grated over top, of desired.
After the Thanksgiving dinner has ended, it’s time to utilize the leftovers. What better way than to make a nutritious bone stock, and then use it for Turkey soup! 🙂
I didnt get a picture, because well, I forgot.
Anyway, here’s the recipe:
- 1 whole turkey carcass, meat removed (mine was a 20 pound bird)
- 8 whole black peppercorns
- 1 bouquet garni (you can use anything that complements what you used to cook the turkey. I used 2 sprigs of Rosemary, a handful of Thyme, 2 Bay leaves, a large sprig of Sage, Italian parsley stalks, and a Parmesan heel. Tie it all together with kitchen twine.)
- 2 carrots, skin on and roughly chopped
- 5 crushed cloves garlic
- 2 stalks of Celery
- 1 large Onion, quartered
- Carrot peelings from soup prep
- Enough water to just cover the carcass in a nice sized stock pot
Using a big kitchen knife, break down the carcass at the joints so that the entire thing fits comfortably on an large baking sheet. Add the celery, garlic, onion and carrots to the sheet as well. Roast for 25 minutes in a 400° F oven.
In a large stock pot, add peppercorns, bouquet garni, and carrot peelings (I prep the vegetables for the soup while the bones roast. I always use carrots, so I toss the peels in to make a better stock). Add the roasted bones and vegetables. Pour cold water over until bones are just covered (mine came to about 10 cups). Bring to a boil, and then reduce to a simmer. Skim off any foam you can see. Add about 1/4 tsp Salt. Simmer 4 to 6 hours, until stock has reduced to about half. Use tongs to remove the large bones and solids, then pour over a large mesh strainer in a storage bowl or container to remove the rest of the solids. Let cool and refrigerate overnight. Remove any fat/grease that congeals on top of the stock overnight before use.