food & drink: Peggy Lampman's Friday dinnerFeed: Savory Turkey Soup
Peggy Lampman | Contributor
If you're not at the mall and you still have leftovers after the turkey sandwiches, consider making Turkey Soup.
Here's a favorite soup recipe for those who don't like the idea of throwing so much as a bone away.
If soup's not cranking your cranker, check out recipes for Turkey Burritos, Turkey Tetrazzini or Turkey Cobb Salad....all found in the "Thankful for Food" holiday link above.
Yield: 12-16 cups
Active Time: 10 minutes
Simmer Time: Approx. 4 hours
Turkey carcass, including skin and accumulated juices
1 onion, quartered (skin on)
2 carrots, washed, unpeeled and sliced into 1-inch pieces
Celery tops, optional
3-6 black peppercorns
Leftover fresh herbs, optional
Bay leaf, optional
Leftover turkey, cubed
Additional Thanksgiving leftovers, such as potatoes, rice and vegetables*
*No leftovers? Simply simmer egg noodles in strained broth for a soul-satisfying meal.
1. Remove all usable turkey meat from turkey carcass. Chop and reserve meat with leftover turkey.
2. Place carcass, skin and juices into a large stock pot and completely cover with water to exceed carcass by 1-2 inches.
3. Place yellow onion, carrots, celery tops, peppercorns, herbs and bay leaf, if desired, into pot. Bring to a boil then reduce heat to a simmer, skimming off any foam accumulating on the surface of stock.
4. Simmer until flavorful, about 4 hours, uncovered, occasionally skimming off foam.
5. Strain stock through a very fine mesh strainer. (At this point you may refrigerate stock for later use. When proceeding with recipe, remove and dispose accumulated fat congealed at the top of the stock.)
6. Add leftover turkey and additional leftovers to the stock, reheat and serve.