Post Thxgiving: Teya’s Thanksgiving Turkey Stock and Soup

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For many years, my godmother Teya (her real name is Karen… it’s a long story) would join us for Thanksgiving. Several years, we would make turkey soup from the leftover meat/carcass – an awesome thing to do, but a process I never really memorized or took to heart. This year, I decided to honor this semi-tradition and make/learn how to make turkey noodle soup and the stock, which is it’s base. Teya emailed me an outline of her recipe and I got to work!

You’ll need:

A leftover turkey carcass (and any legs/wing bones) – cleaned of meat

assortment of veggies (2-3 carrots, celery, onions each)

large bunch of fresh parsley

salt and pepper, to taste

1-2 bay leaves

Tabasco or siracha sauce (optional)

My aunt suggested using real carrots (I’m not sure what fake carrots would be…). She said to wash them, cut the ends off, keep the peel on and cuts them into 3″ pieces. For the celery, it is best to include any leaves (for added flavor) and chop these into 3″ pieces as well. For the onions, keep the peels on and cut into wedges.

Breakfast in Bed(stuy) / Homemade Turkey Stock

Take the turkey carcass and remove the meat (save some for adding to the soup). Place the carcass and other bones you’ve saved (legs and wings are great too) and place in a very large stockpot.

There is something amazing about standing over a turkey carcass and pulling the meat off. I felt like a cavewoman!

Add the veggies. Cover with water (about 1” above carcass). Cover and bring to a boil.

Breakfast in Bed(stuy) / Homemade Turkey Stock

Then reduce heat to a low/med simmer, stirring occasionally for 2-3 hours. Add more water if necessary.

Breakfast in Bed(stuy) / Homemade Turkey Stock

Once the broth is nice and rich in color, you can remove the broth and toss away all the other stuff. Taste the broth to see if you need to add any seasoning – usually salt. Add a few drops of hot sauce if desired.

I refrigerated the stock overnight and made the soup the next morning! First thing I did was strain all the extra bits out and skimmed the fat off.

I added diced celery and carrot and simmered until tender. Then added the leftover diced turkey.

For my pasta, I decided on a mix – orecchiette and vegetable radiatore.

Breakfast in Bed(stuy) / Homemade Turkey Noodle Soup

The most important, as Teya explained, is to cook the pasta separately and then add to the soup (unless you want starchy and gross broth).

Breakfast in Bed(stuy) / Homemade Turkey Noodle Soup

And there you have it — homemade turkey noodle soup, the perfect post-Thanksgiving dish!

Breakfast in Bed(stuy) / Homemade Turkey Noodle Soup

For those of you like me who need proper recipes, here you go!

Post Thxgiving: Teya's Thanksgiving Turkey Stock and Soup
 
Ingredients
  • A leftover turkey carcass (and any legs/wing bones) – cleaned of meat
  • assortment of veggies (2-3 carrots, celery, onions each)
  • large bunch of fresh parsley
  • salt and pepper, to taste
  • 1-2 bay leaves
  • Tabasco or siracha sauce (optional)
Instructions
  1. Place the carcass and other bones you've saved (legs and wings are great too) and place in a very large stockpot.
  2. Add the veggies. Cover with water (about 1” above carcass). Cover and bring to a boil.
  3. Reduce the heat to a low/med simmer, stirring occasionally for 2-3 hours. Add more water if necessary.
  4. Once the broth is nice and rich in color, you can remove the broth and toss away all the other stuff. Taste the broth to see if you need to add any seasoning - usually salt. Add a few drops of hot sauce if desired.
  5. Strain the stock and skim the fat off.
  6. Add fresh celery and carrot and simmer until tender. Add leftover diced turkey.
  7. In a separate pot, cook pasta to package specifications.
  8. Once cooked, add to the soup and enjoy!

 

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