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DIRECTIONS:
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great
for a few days, or even turkey pot pies.)
We are not real concerned about the choice meat here. Dump the
turkey and all of its debris, including the juices, and any
giblets (except liver) that haven't been used already into a large
pot and cover with water.
Bring stock to a boil. Reduce heat, and simmer for an hour or so.
Add more water as needed.
Strain all turkey bones and unwanted debris (i.e., skin,
cartilage, etc.). There you have it. It's kind of a culinary
scrapbook of your Turkey Day.
Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With
your stock already made, add chopped carrots, onions, and celery
in equal parts.
Add some parsley, a couple cloves of garlic. You can add rice,
noodles, or even leftover mashed potatoes (or not if you want the
low carb version).
Take some of the remaining turkey meat you reserved earlier, shred
it into bite sized pieces and add to the soup.
Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a
bouillon cube.
Add salt and pepper to taste
Servings: 8
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