Hearty Thanksgiving Leftover Turkey Soup

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 carrots
2 bay leaves
6 peppercorns
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 stuffing
leftover turkey gravy
reserved turkey meat
1 lb cooked egg noodles
salt and pepper to taste
cranberry relish

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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Easy Instructions on How to Brine a Turkey

Equipment Need

Large plastic garbage bag
Laundry Basket

Brine Ingredients
1 c. kosher salt and 1 c. brown sugar per gallon of water

Remove the package of the neck and giblets,etc. from the turkey and rinse the bird. Place the plastic bag in a laundry basket, place the bird in the plastic bag. Dissolve the salt and sugar in a gallon of water, pour over the bird. Repeat this till bird is just covered. Gather up the bag and tie it with a twisty tie. Put into a cool place overnight.

Before cooking, remove the bird from the brine and allow it to dry thoroughly before prepping it for cooking.

Enjoy!

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Tortellini with Turkey, Tomatoes and Brocolli

I needed something quick and easy last night so I made this dish. I don't usually use prepared foods, but I did last night to save time and because the prepared Perdue Turkey Breast was on sale. I adapted the recipe from one that was on the package. It turned out really good. My vegetarian son is home from college for the summer so I was able to scoop out a serving of the pasta and veggies before adding the meat.

1 package Perdue Shortcuts Turkey Breast
1 lb. bag of cheese tortellini
2 T. olive oil
2 heads of broccoli cut into florets (about 1 lb)
4 cloves of garlic minced
1 can of tomatoes drained and diced.
about 1 cup of the pasta cooking water
1/4 cup of freshly grated Parmesan cheese
2 T. butter
salt and pepper

Prepare the tortellini in boiling water. Be sure not to overcook.

Heat olive in skillet. Add the broccoli and cook until bright green. Add the garlic and cook, but do not allow it to brown. Add the tomatoes and the pasta cooking water. Cover and cook until broccoli is almost tender. Remove cover and add the tortellini. Continue cooking until liquid is almost evaporated. Add the cheese and the butter. Add salt and pepper to taste. Add the turkey and heat through just before serving.

Enjoy