Monday, November 20, 2006
Don’t waste a bit of turkey
Many people look forward to leftovers as much as they look forward to Thanksgiving dinner. Fortunately when it comes to the turkey, the leftovers are good to the bone.
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Turkey Noodle Soup
1 leftover turkey carcass
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles
In a large stockpot, combine carcass, water, bouillon, onion, peppercorns, bay leaves, poultry seasoning, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Add carrots, celery, potato, chopped onion and turnip if desired to broth; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Makes 12 to 14 servings.
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Hearty Turkey Soup
1 leftover turkey carcass
12 cups water
1-1/2 cups chopped celery
5 carrots
1 yellow onion, cut into wedges
1 teaspoon salt
3/4 teaspoon dried thyme
1 cube chicken bouillon
1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1 small rutabaga, cubed
1/2 teaspoon ground black pepper
1-1/2 pounds cooked turkey, cubed
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 1 teaspoon salt, thyme, bouillon, and bay leaf in large stockpot. Bring to a boil. Lower heat; cover. Simmer 1-1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender. Add turkey meat; cook until heated through, about 5 minutes. Makes 8 servings.
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Pantry Pointers
Put leftover turkey in the refrigerator within two hours of serving. Leftover turkey will keep in the refrigerator for three to four days.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com