Turkey Stock and Soup After Thanksgiving
Why is it always after the holiday I find these great recipes? My turkey has been gone for a week and the leftovers I brought home from Thanksgiving are just a memory as well. I made a stock with my carcass but didn't find a corner in my freezer so its gone questionable. (It was more important to get all that turkey taco meat in there.) I do so miss having another freezer.
From http://www.nytimes.com/2009/11/30/health/nutrition/30recipehealth.html?ref=fitnessandnutrition
By MARTHA ROSE SHULMAN
Published: November 30, 2009
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.
Recipes for Health
Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
See previous recipes »Sometimes I don’t get as many quarts into my freezer as I’d like, because I end up making a different soup for dinner every night after Thanksgiving. Soups are a great way to keep dinners light between the holidays, and they are a perfect vehicle for all kinds of vegetables. If you don’t have an opportunity to make turkey stock, you can make all of this week’s recipes with chicken or vegetable stock.
Turkey Stock
This is a straightforward stock. You need little more than time and a big stock pot.
1 turkey carcass, plus the neck if you kept it
6 quarts water (more if needed)
3 or 4 carrots, peeled and sliced
3 or 4 stalks celery, sliced
2 leeks, trimmed, cleaned, and sliced (optional)
1/2 head garlic, cut in half across the middle
2 bay leaves
6 sprigs parsley
4 sprigs thyme
12 peppercorns
1 teaspoon salt
1. Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.
2. Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.
3. Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.
Yield: Makes about 5 quarts.
Advance preparation: You can freeze this for six months, or keep in the refrigerator for three or four days. Use as you would chicken stock.
Day-After-Thanksgiving Turkey Soup
2 quarts turkey stock
Salt and freshly ground pepper to taste
2 carrots, diced
2 stalks celery, diced
Leftover vegetables from dinner
Leftover turkey from dinner, diced
1/2 cup soup pasta, such as shells or macaroni
Chopped fresh parsley or cilantro
1.Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
posted by Bluesbaby @ 4:27 PM
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