Aunt Wandas Turkey Carcass Soup Recipes

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JANE BRODY TURKEY CARCASS SOUP



Jane Brody Turkey Carcass Soup image

My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.

Provided by TXOLDHAM

Categories     Poultry

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 29

1 turkey carcass, broken into pieces
any defatted pan juices or leftover gravy
12 cups water, to cover the carcass completely
2 medium onions, coarsely chopped
2 stalks celery & leaves, coarsely chopped
1/2 cup diced carrot
1/2 cup diced well-washed leek (optional)
1/2 cup diced turnip
3 garlic cloves, minced
1 teaspoon salt, if desired
bouquet garni
6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)
1/2 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons minced onions
1 minced garlic clove
1 tablespoon olive oil
1 cup diced carrot
1/2 cup diced celery
1/2 cup finely chopped mushroom
1 1/2 tablespoons flour
6 -7 cups turkey stock
1 teaspoon dried marjoram
salt & freshly ground black pepper
1/3 cup raw barley or 1/3 cup rice
hot pepper sauce (optional)
1 cup diced turkey meat
1 dash hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

  • For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
  • Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
  • For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
  • Add the flour and stir for one minute.
  • Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.

AUNT WANDA'S TURKEY CARCASS SOUP



Aunt Wanda's Turkey Carcass Soup image

Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!

Provided by Michael Deborah

Categories     Turkey Soup

Time 1h15m

Yield 8

Number Of Ingredients 7

1 carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice

Steps:

  • 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, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
  • Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
  • Remove 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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 43.9 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 182.2 mg, Sugar 2.7 g

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