I have started a Turkey stock with my Thanksgiving leftovers, how and what do I use to make Turkey soup?

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5 Comments

Miss_Karen December 1, 2019
Turkey tortilla soup is good, but Mulligatawny soup is excellent and a bit off the beaten path from 'typical'
 
Gammy December 1, 2019
When stock is done, strain to remove bones, etc. (I don't bother with putting the spices in a teaball, I just toss them in and they will be strained out with the bones.) Once you have the broth, add whatever you want, along with the meat... Diced carrots, onions, celery are classic. Add in a starch... rice, noodles, orzo. Spice it up if you wish at this point... make a turkey totilla soup with cumin and hot peppers or adobo. Check this site and the rest of the internet for specific recipes, there are a ton out there.
 
creamtea December 1, 2019
as Nancy said. You can pick the meat off the carcass to be added later so it doesn't overcook. Break the carcass down a bit into smaller, easier to handle sections which will help draw out the flavor components and nutrients. If wished you can sauté the diced carrots, celery and onion in oil, (or not), before adding either water to cover or chicken stock. You can add a small handful of peppercorns in a teaball or a fillable paper teabag tied with kitchen twine, a bayleaf, and a few cloves of garlic if desired. I added a very small spoonful of tomato paste to mine for depth (optional) and a sprig of thyme. Bring to a boil, turn down to a simmer. The longer the better, but you can be done in I'd say about an hour, more or less as desired.
 
Nancy December 1, 2019
Same as chicken stock...carcass, wasted, onion, celery, carrot.
Wait until stock has been cooked and drained before adding seasoning (it will have been seasoned when roasted).
Helpful recipe at the kitchn.com
 
Nancy December 1, 2019
Auto Incorrect at work again.
Should read:: carcass, WATER, onion...
 
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