Weekend Turkey Soup Stock Recipes

TURKEY STOCK

Steps:

• Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

TURKEY SOUP

Steps:

• In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

WEEKNIGHT TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

HOMEMADE TURKEY SOUP

Steps:

• Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
• Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

WEEKEND TURKEY SOUP STOCK

Steps:

• Roast bones in two large roasting pans in the oven at 275 degrees for 2 hours, turning occasionally. Add vegetables and roast another 1 1/2 hours, stirring occasionally. The secret to the rich color and taste of this soup is roasting the bones and vegetables that will comprise the stock. Add the contents of the roasting pans to a large stock pot or canning kettle. Place roasting pans on top of the stove, add the wine, heat and deglaze the pans by simmering the wine and stirring with a wooden spoon to loosen meat and vegetables that have stuck to the pan. Some of this stuck-on-stuff will contain fat. We will get rid of it later, but we want to capture these flavors. Pour wine into the stock pot. Add bay leaves, peppercorns, onion powder, and garlic powder. Place rosemary, sage, thyme, and dried parsley in a tea ball or cheesecloth, tied with a string, and add to stock pot. Add defatted drippings and just enough water to cover the bones, about 10 quarts. Cover and simmer on the lowest heat for at least 8 hours. I let it cook overnight. Turn off the heat and skim fat off the top. Strain stock into another stock pot and discard all bones, meat and vegetables. The meat and vegetables will have given their flavor to the stock so are not good in the final soup. Boil stock to cook down, occasionally skimming the foam from the top. You will get rid of most of the fat as you skim away the foam. Alternately, you may chill the stock, lift off the fat, and then cook down the stock, If it's winter and you live in a cold climate, like I do, you can just put the stock pot outside to chill. I put a rock on the lid so no critters can have dinner on me. Stock is cooked down sufficiently when it reaches your own desired flavor intensity. You will reduce the stock by about one half to two thirds. At this stage you may choose to freeze or can the stock for later use, or continue to make turkey soup.