Ingredients
Basic Turkey Stock Add to Favorites Shopping List Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it. Makes 3 quarts
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion , peeled and halved
1 large carrot , peeled and chopped coarse
1 large rib celery , about 4 ounces, chopped coarse
3 medium cloves garlic , unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary. 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
Turkey Noodle Soup Add to Favorites Shopping List Makes about 3 quarts, serving 8 to 10
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion , peeled and halved
1 large carrot , peeled and chopped coarse
1 large rib celery , about 4 ounces, chopped coarse
3 medium cloves garlic , unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
For Soup
1 medium onion , diced medium
2 medium carrots , peeled and cut into 1/4-inch-thick rounds
1 large rib celery , sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves
Table salt and ground black pepper
2 – 3 cups pasta shells (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves
1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary. 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days. 3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve. Per Serving: Cal 170; Fat 3.5 g; Sat fat 0 g; Chol 20 mg; Carb 17 g; Protein 15 g ; Fiber 1 g; Sodium 1940 mg Note: Sodium level depends how salty the broth is; this is calculated using the same amount of salt as in commercial broth.
Turkey Soup with Potatoes, Linguica, and Kale Add to Favorites Shopping List Lingui
Instructions
holy cow – clean this up at some point
