Monday, November 26, 2012

Homemade Turkey Stock and Turkey Soup!

Hi Friends:

Like many of you, I am trying to use up my leftover turkey. After finishing off most of the white meat on hot turkey sandwiches, I am left with wings, legs and thighs (dark meat is definitely not preferred in our house). I could do a turkey salad, but decided to try my hand at turkey stock for soup and future gravy as stock freezes well. The process is actually very simple with minimal hands-on time; start it around noon and you'll have a delicious soup for supper! Give it a try, you won't be disappointed!  

Turkey Stock and Turkey Soup
3 lbs wings, legs and thighs
1 large onion, peel on
2 celery stalks, large dice
2 carrots, large dice
3 parsley sprigs
1 bay leaf
10 cups water
3/4 tsp salt
3/4 tsp pepper
 Preheat oven to 500 degrees. Place turkey pieces, skin side down, in a roasting pan and roast until browned turning once - about 40 minutes. Remove from pan and place in a stockpot.
Add onion (cut sides down), celery and carrot pieces to roasting pan and roast for 15 minutes stirring once. Add roasted vegetables to stockpot.
Deglaze roasting pan with 1/2 cup of the water and then add pan juices along with remaining water, parsley, bay leaf, salt and pepper to stockpot. Bring to a boil, skim if necessary, reduce heat and simmer partially covered for 3 hours.

Just look at that rich stock! Strain and cool for later use or make soup by adding 1/2 onion, 2 celery stalks and 2 carrots (diced small) to stock. Simmer just until vegetables are tender.
While veggies are simmering, prepare soup noodles (or rice) and dice any remaining turkey meat. Assemble soup by adding cooked noodles and turkey meat to a bowl, ladle on hot stock and top with some grated parmesan cheese. 
There's nothing better than homemade - Enjoy!

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