Monday, November 22, 2010

191. Real Turkey Soup, Special (G)




So, the turkey has been carved and everyone stuffed to the gills, as my dad would say, with light and dark meat and all the trimmings. Unfortunately, there is no way to avoid the big clean up.


At home, my mother removed the meat from the turkey carcass immediately after the meal.  She said the meat would take on an 'off' flavor if we did not do this.


We all helped pick the carcass clean, but I never remember my mother using the turkey bones - they were simply discarded.





The year I discovered a wonderful recipe for turkey soup which used the carcass, I was happy and dismayed.  After all the work to prepare what I consider the most labor-intensive meal of the year, I knew I would be too tired to even think about making soup.




Solution: simply put the bones in a large, clean garbage bag  and store in the freezer for later use!


My version of Real Turkey Soup  makes a special after-Thanksgiving meal.


Note: The original recipe came from the Chicago Tribune Magazine chef's section.








Real Turkey Soup with
Angel Hair Pasta and Spinach











1 cooked turkey carcass
1 C dry sherry or dry white wine          8 C turkey stock or chicken broth
½ C chopped onions                            4 C diced, cooked turkey
½ C sliced carrots                                1 T minced fresh ginger root
1 large leek, halved, sliced                   1 tsp soy sauce
2 Bay leaves                                        1 C dried angel hair pasta (use gluten-free if desired)
Bouquet garni (parsley sprig,               1-2 C Fresh baby spinach
12 peppercorns, thyme tied                
into a cheesecloth)
1 C sliced, fresh mushrooms (optional)




1. Preheat oven to 350 degrees. Put turkey carcass and bones into a roasting pan until browned, about 30 minutes. Remove bones to large Dutch oven or soup pot. Pour sherry into the roasting pan and bring to a boil over med. heat. Scrape up browned bits from bottom of pan. Add sherry to bones.

2. Add onion, carrots, leek, bay leaves and bouquet garni to bones and sherry. Add stock, turkey meat and mushrooms. Heat to a boil; reduce heat. Simmer, skimming surface scum occasionally, about 1 to 1 ½ hours.

3. Add ginger root and soy sauce. Taste and adjust seasonings, adding salt if necessary. Remove and discard bouquet and bay leaves. Remove bones; remove any meat on bones and add back to soup.

4. Add pasta noodles and spinach to soup. Cook until pasta is al dente and spinach wilts, about 3 minutes. Serve immediately.

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