This is one of those favourite dishes (soups) that every family seems to develop and use at least once a season year after year.
To a large stockpot of water, add the broken turkey carcass with any remaining meat, and dressing.
Add 3-4 large bay leaves,
a sprig of sage,
a sprig of thyme,
and 1 T fresh peppercorns.
Bring the water to a boil, skim off any floating scum, and reduce heat to medium low.
Add 4 medium carrots, quartered, two stalks of celery with leaves split down the middle, and cut in half. Add 1 quartered onion and 3 clove buds. Add 1 medium parsnip, quartered (Optional).
Simmer for at least 4 hours, or until all the bones are completely cleaned of any remaining meat and the stock is flavoured.
Strain the turkey stock into a clean stockpot. Reserve any meat and set aside. Throw out t he vegetables and seasonings. All the stock to cool. Remove floating fat before making the soup.
To make a hearty Turkey Soup:
To the strained broth, add cubed peeled potatoes, sliced carrots, diced celery, diced onion in equal amounts. Season with salt and pepper to taste. Bring to a boil and simmer for 45 minutes, add any reserved turkey meat and simmer for an additional 10 minutes.
- Serve with whole wheat buns and a side salad. More cost cutting recipes and turkey leftover recipes, and so much more are available in the ‘category’ section of betweenclosefriends.com blog)
Variation: Instead of the potatoes, you may add a noodle, either an medium flat egg noodle or macaroni.
If your soup is very thick, serve in hollowed out small bread rounds, or large hollowed out buns.