Sunday, November 26, 2017

Post Thanksgiving Turkey Vegetable Soup

In the style of our forefathers – rather fore-mothers, we are not ones to waste any portion of an animal product.

That said, here’s what became of our Thanksgiving turkey, once carved:

Even before our Thanksgiving meal was over, Doug took it upon himself to place the turkey carcass in a large pot of water to cook. 
Chilled, gelatinous turkey broth
This resulted in a huge bowl of turkey broth, which, once chilled, became a gelatinous mass – which is a good thing. Any remaining meat left on the carcass was removed (by me) creating a fair amount of turkey tidbits – the beginning of a hearty soup. 
Bits of turkey removed from the boiled bones

Here’s how we created our ‘Post-Thanksgiving Turkey Vegetable Soup’:

Turkey Vegetable Soup
Serves 4 to 5

Ingredients:

½ cup each of coarsely chopped celery, carrots and onions
2 Tbsp. each of butter and olive oil
5 cups gelled turkey broth
Salt, pepper, dried herbs – such as marjoram and thyme - to taste
2 bay leaves
2 tsp.  ‘Better than Bouillon’ Roasted Chicken Base, optional
** ½ cup to 1 cup uncooked pasta (egg noodles, elbows, orzo, etc.)
2 cups turkey tidbits
** Gloria-Hachigian-Ericsen adds rice, barley or beans to her version of this recipe for added protein.

Garnish with chopped parsley, if desired

Directions:

In a large pot, heat the butter and olive oil. Add the chopped vegetables and sauté, stirring frequently, until softened. Season with a little salt and pepper.

Add the gelled broth and allow to thin-out from the heat. Add the dried herbs, to taste, and bay leaves. Bring broth to a boil. Taste to determine if the bouillon needs to be added.

Add the uncooked pasta, stirring, so it won’t stick, and cook until the pasta is tender. (Refer to directions on the pasta package for cooking time.)

NOTE: You might have to add broth or water, a little at a time, since the pasta will absorb some of the liquid as it cooks.

Remove and discard bay leaves. Add 2 cups of turkey tidbits. Simmer soup for 10 minutes. 

Garnish with chopped parsley, if you wish.

Serve with a salad for a complete meal!





2 comments:

  1. Gloria Hachigian-EricsenNovember 27, 2017 at 9:09 PM

    I follow the process as you outlined but I add either rice or barley, preferably barley and sometimes even cannelloni beans for more protein.

    ReplyDelete
  2. You make an excellent point, Gloria. Thanks!

    ReplyDelete