Squeezing the Last of the Turkey

Thanksgiving week aftermath…..

Regardless of when you cook it, one of the best parts about the Thanksgiving meal (see last weeks post) is the leftovers. A couple of slices of turkey, with crisp lettuce on fresh sandwich bread with some mayonnaise…..heaven! If you buy a big enough bird, and don’t have too many people over for dinner, it is quite possible that you will get a little tired of the leftover turkey before it runs out. So while this is a very common suggestion, it still is a good one – make turkey soup!

After you have carved the bird for your meal, immediately (even before you start eating) put the bones and scraps of meat into the largest pot you own and put in enough water so it is all covered. If you need to break apart the bones to get it to sit lower, not a problem. Turn the burner on low, throw a lid on it and let it simmer for 3+ hours. I usually time it to turn it off and let it cool just in time for me to go to bed that night. Once you remove it from the burner, strain out the solids and let cool. Once cool, put into an air tight container and store the broth in the freezer. Why? Cause you’ll be sick of turkey right away.

After the first day or two and it looks like most people are done with turkey, take the leftover meat, put it into a freezer bag and also put it into the freezer. When you are ready to make soup, take both out. The block of broth will take several days to thaw, so plan ahead.

Turkey Noodle Soup

Ingredients:

The ingredients are flexible but this is what I used:

Turkey broth (see above)

Left over pieces of turkey (see above)

8 oz mushrooms

2 cups baby carrots (sliced)

3 stalks celery (sliced)

3 medium potatoes (cubed)

2 bell peppers (diced)

Salt and pepper to taste

2 bay leaves

1 tsp ground sage

Heat the broth over a low heat in a large pot. Chop the turkey into bite sized pieces and throw into the pot once the broth is hot. Slice vegetables and add them to the pot. Add spices to taste. Throw in some flat noodles. Let it simmer, uncovered, for an hour so the potatoes and carrots soften and the noodles cook.

Serve.

Tags: , , , , , , , , , , , , , , , , ,

Categories: kosher, Lunch, Pasta, Recipes, Soup and Stew, Thanksgiving, Turkey

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

18 Comments on “Squeezing the Last of the Turkey”

  1. June 6, 2012 at 11:07 am #

    Bet that soup is packed with flavour. Yum.

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  2. June 6, 2012 at 11:25 am #

    I love making new dishes from leftovers. It keeps things interesting.

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  3. June 6, 2012 at 1:10 pm #

    My om always does this after thanksgiving to use of the rest of the turkey! So much better than the canned stuff 🙂

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  4. June 6, 2012 at 1:21 pm #

    don’t forget pot pies, my mom would make turkey pot pies with the small leftovers.

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  5. June 6, 2012 at 1:34 pm #

    Nothing better than homemade soup with some leftovers! This sounds delicious!

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  6. June 6, 2012 at 2:52 pm #

    In our house at Christmas everyone looks forward to Turkey leftovers soup! It’s just the best treat:)

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  7. June 6, 2012 at 3:50 pm #

    That looks so good! Looking forward to making that.

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  8. June 6, 2012 at 5:14 pm #

    You’re bringing back fond memories with this one.

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  9. June 6, 2012 at 9:50 pm #

    A most hearty brew! Phillipa

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  10. June 6, 2012 at 10:39 pm #

    Yum. Now that looks amazing!

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  11. June 6, 2012 at 11:44 pm #

    Looks awesome. I do the same thing with ham on Easter – makes for a great lentil soup base.

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  12. June 7, 2012 at 12:53 am #

    Love turkey soup. Great way to use up the leftovers! Thanks for a great series of recipes!

    Like

  13. June 7, 2012 at 9:43 am #

    That is absolutely the best thing to do with the carcass. Of course, if my parents are over, I have to wait until Dad has picked all the “good” meat off the bones before making the stock. His idea of a picked carcass and mine are a little different! 🙂

    Like

  14. June 7, 2012 at 10:53 am #

    Love this soup!

    Like

  15. June 8, 2012 at 7:46 am #

    I love adding sweet potato to my Thanksgiving leftovers soup. It gives it a delicious creamy sweetness that isn’t too sweet, and of course goes great with the turkey. I always end up making stock overnight in my crockpot. It’s really convenient, but it means I wake up to a house that smells like stock! It’s a weird way to wake up, and it kinda freaked me out the first time I did it, until I realized what the smell was.

    Like

  16. June 8, 2012 at 3:32 pm #

    A job well done! Yum Yum Yum : a very nourishing & appetizing good for you soup!

    Like

  17. June 19, 2012 at 9:34 am #

    …Great Blog..thnx

    Like

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