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Hildy's
Turkey Carcass Soup |
On any holiday that includes turkey, you will find Hildy
in the kitchen, putting dibs on the carcass and chasing people away from taking
too much meat off the bones. But after Turkey Carcass Soup the next day,
everyone is glad she’s stood guard in the kitchen!
This is a rich
tasty soup. If you have vegies leftover (zucchini, broccoli, etc.) and want to
toss them into the soup, go ahead. If you have leftover fresh herbs from
cooking your big meal, add a sprig or handful of them as well (fresh parsley,
basil, sage, rosemary). It will only make the stock richer.
The recipe makes approximately 2 quarts of soup.
Depending on the size of your crowd, the recipe is big enough to have some left
over to freeze, and this is a soup that freezes well.
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| I medium onion chopped (not too coarse, not too
fine) |
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| 5 large cloves garlic (crushed) |
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| 1 pound mushrooms (finely chopped) |
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| Turkey carcass wrapped securely in cheesecloth
(preferably with some meat left on it, and some stuffing still stuck to the
insides. Resist all temptation to peel everything edible off it and
nibble.) |
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| 3 cups pureed skinned tomatoes (canned or
fresh) |
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| 4 carrots (finely chopped) |
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| 3 tablespoons lemon juice |
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| 1 heaping tablespoon dried oregano |
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| 2-3 teaspoons salt (add more to taste) |
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| Fresh ground pepper (to taste) |
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| Few drops Poblano or other flavorful chile sauce (to
taste) |
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Preparation:
In a large stock pot, heat olive oil over medium heat. Add onion and
bacon, and toss till golden. Add garlic and toss till it browns, trying not to
let it stick too much.
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Add mushrooms,
toss it all together, and cover. Lower heat. Check every few minutes, tossing.
The water from the mushrooms should allow you to easily scrape free any garlic
that had stuck to the pan. Stir and cook till mushrooms are
soft.
Make sure turkey carcass is
securely wrapped in cheesecloth, to prevent bones from getting into the soup.
If necessary, break up the carcass, to be sure it fits in the pot and that the
water will cover it.
Place carcass
in pot with onion mixture. Add water and all other ingredients. Turn heat to
high until the mixture boils. Then turn down to medium-low heat, partly
covered.
The soup should cook at a
slow boil for at least an hour (I prefer to cook it almost 2 hours), stirring
and tasting occasionally, until the soup is flavored from the turkey and the
lentils are soft. If desired, add salt and pepper and hot sauce to taste. This
soup is better when cooked for longer, as the flavors from the turkey bones
meld with all the other flavors.
When the soup is rich and flavorful, turn off heat. Remove turkey and
bay leaves. Discard bay leaves.
Unwrap turkey from cheesecloth. Peel meat from bones, adding back to
soup, being careful not to throw small bones back into the
soup.
This recipe makes
approximately 2 quarts of soup, depending on how long you’ve cooked it
down. It freezes well for future suppers.
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To
Serve:
To serve, add a dollop
of yogurt and a sprig of mint, or encourage guests to sprinkle liberally with
Romano cheese.
* Caution: Even though the turkey is wrapped in the
cheesecloth, turkey carcasses have a lot of small bones. Caution your guests to
be on the lookout, just in case one escapes the cheesecloth, or is tossed back
into the soup with the meat. |
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