Pressure Cooker Day After Thanksgiving Vegetable Turkey Soup From The Carcass Recipes

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
• Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

PRESSURE COOKER DAY-AFTER-THANKSGIVING VEGETABLE TURKEY SOUP (FROM THE CARCASS)

Steps:

• Break up the turkey carcass, so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water.) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
• Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode on my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
• Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Let the pot boil for 1 minute. Whisk in the corn starch slurry, and then stir in the potatoes, shredded turkey, and frozen mixed vegetables. Put the lid back on the pot and let it return to a simmer. Remove the lid and simmer until the potatoes are tender, about 10 minutes.
• Add salt and pepper to taste. Don't be shy with the salt - homemade broth is bland without it. Taste as you add the salt, and when the broth goes from tasting bland to tasting sweet and full of body, it has enough salt. (I add about 2 teaspoons of fine sea salt to 8 cups of broth.)

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

PRESSURE COOKER DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Break up the turkey carcass so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
• Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode in my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
• Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Stir in the noodles, shredded turkey, and corn starch slurry. When the pot returns to a boil, turn the heat down to medium (regular sauté mode in my electric PC) and simmer until the noodles are tender. (Ten minutes, or for the time listed on the noodle package). Add salt and pepper to taste, and don't be shy with the salt - taste as you add the salt, and when the broth starts to taste sweet, it has enough salt. (Homemade stock is bland without salt; I add about 2 teaspoons of kosher salt to get the taste right.)

TURKEY STOCK (PRESSURE COOKER)

Steps:

• Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
• Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
• Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.

PRESSURE COOKER HEARTY TURKEY-VEGETABLE SOUP

Steps:

• In pressure cooker, heat oil; sauté garlic 10 seconds.
• Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
• Stand the 2 drumsticks, meaty side down, in the soup.
• Lock cooker lid in place and, over high heat, bring to high pressure.
• Adjust heat to maintain pressure and cook 12 minutes.
• Let the pressure drop naturally, or reduce pressure with a quick-release method.
• Remove lid, tilting it away from you to allow excess steam to escape.
• Remove drumsticks from soup; cut meat from bone.
• Cut the meat into 1-inch chunks; return it to the pot.
• Discard the bone, or reserve it for stock.
• Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
• Add salt and pepper to taste.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.