Tuesday, January 4, 2011

Turkey Carcass Soup

This recipe is from "Jane Brody's Good Food Book". I think I remember Jesse or Phil calling Jane Brody "Miss Good for You." I made this at our New Year's gathering at Mare's house with our Christmas turkey. It was not quite as rich or delicious as the one from the turkey at Thanksgiving. See the note after this recipe if you want to find out why. But the gathering was certainly rich and wonderful. Thank you Lovegrens!

Preparation tip: The stock can be frozen or used right away to make this or some other soup.

1 turkey carcass, broken into pieces
Any defatted pan juices or gravy that may be left over
12 cups water, or enough to cover the carcass completely
2 medium onions, coarsely chopped
2 ribs celery, diced, with leaves, if available
1/2 c. diced carrots
1/2 c. diced well washed leek (optional)
1/2 c. diced turnip
1 clove garlic, minced
1 t. salt, if desired
Bouquet garni, made by tying in cheesecloth:
6 sprigs fresh parsley, 1/2 t. thyme leaves, and 1 bay leaf

1. Combine all the ingredients in a large pot, bring the stock to a boil, and simmer it, partially covering the pot, for 2 to 3 hours. (This stock tastes better the longer it simmers, as long as you don't cook away the liquid.)
2. Strain the stock, and skim off the fat.
3. If desired, remove all the bones, reserving any piece of turkey meat. Discard the bouquet garni and bay leaf. In a blender, food processor, or a hand sieve, purée the remaining vegetables in a cup of the stock and save the mixture for another soup or for flavoring a stew or sauce.

2 T. minced onion
1 clove garlic, minced
1 T. butter or oil
1 cup diced carrots
1/2 c. diced celery
1/2 c. finely chopped mushrooms
1 1/2 T. flour
6-7 cups turkey stock from recipe above
1 t. marjoram
salt and pepper to taste
1 c. cooked barley or rice or 1/3 c. raw barley or rice
1 c. diced turkey meat
Dash hot pepper sauce (Tabasco), or to taste (optional)
2 T. chopped parsley

1. In a large saucepan, sauté the onion and garlic in butter or oil until they are soft.
2. Add the carrots, celery, and mushrooms, and cook the vegetables, stirring them, 3 to 5 minutes longer.
3. Add the flour, and cook the mixture, stirring it, for another minute.
4. Add the stock, marjoram, and barley. Bring the soup to a boil, reduce the heat, partially cover the pan, and simmer the soup for about 1 hour.
5. Add the turkey meat, hot pepper sauce, and parsley. Heat the soup back to a boil and immediately cut the heat.
Bon Appétit!

My notes are in the comment section.

1 comment:

  1. I think the pan juices or gravy is an integral part. I was so proud of myself for remembering to bring the gravy up to the gathering at Mare's house and then I forgot them at Aug's in Houston!(spent a night there) Also I forgot to double the amount of ingredients in the SOUP part. Her soup portion calls for only 6-7 c. of stock which is about half of the stock you make. So be sure to double ingredients if you plan to use all the stock.
    It's best to make this soup in 2 days: a day for the stock and a day for the soup. Also I used no mushrooms or marjoram just because I didn't want to run out for them.
    Good luck with Lewis' turkey carcass, Vic!