This soup doesn't have to be from a Thanksgiving leftover turkey . . . any turkey carcass will do, but for some reason it is especially tasty after Thanksgiving. I cook my turkey carcass the day after the feast and then put the whole pot in the fridge in order to let the fat harden so I can easily remove it. You don't need the leftover gravy and stuffing, but if you use it the especially rich and thick.
Hearty Thanksgiving Leftover Turkey Soup
1 cooked turkey carcass broken up into pieces
1 large onion
2 ribs of celery
2 bay leaves
enough water to cover
Put the turkey carcass and other ingredients in a large stock pot or dutch oven. Cover with water. Cover and bring to a boil. Reduce heat and simmer for several hours, adding more water if necessary. Cover and put pot in refrigerator. When stock is chilled remove hardened fat, set aside two T and discard the rest. Warm up the stock, strain it and remove meat from carcass and set aside.
2 T turkey fat
4 carrots peeled and diced
4 ribs of celery diced
2 turnips peeled and diced
2 parsnips peeled and diced
6-8 cups turkey stock (add water to stock to make at least 6 cups if necessary)
leftover turkey gravy
reserved turkey meat
1 lb cooked egg noodles
salt and pepper to taste
Melt turkey fat in stock pot. Cook vegetables in the fat for a few minutes. Add the turkey stock, gravy and stuffing and cook until veggies are tender and soup is nice and thick. Add turkey meat and egg noodles. Adjust seasoning serve garnished with a dollop of cranberry relish, accompanied by fresh baked bread.
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