Why is it that I always seem to forget that it is totally WORTH IT to make your own poultry stock for soup whenever you have a leftover carcass?! Had a turkey breast for dinner yesterday, having turkey soup tonight. Made the stock this morning, just finished getting the soup simmering. It tastes sooooo good!
Homemade Turkey Stock
1 leftover turkey breast carcass (picked mostly clean of meat)
1 large onion, chopped in about 6-8 pieces (Cut off the stem, but leave on the outer dark colored skin - gives the broth a nice color)
2 large carrots, chopped in a few pieces - leave peel on
2 celery stocks, chopped corsely
2 cloves garlic, chopped in a few pieces
1 t. whole peppercorns
7 C. water
Break turkey carcass into several smaller pieces. Put all ingredients into a large soup pot. Cover, bring to a boil and simmer for a couple hours, stirring occasionally to break up carcass as it softens. Strain through a strainer, and discard veggies and bones. Pick off any bite size or larger pieces of meat that remain to add to your soup.
Turkey Soup
1 recipe stock plus enough extra water to make 8 C.
1-2 T. oil (I use canola or olive)
1 large onion, chopped
2-3 stalks celery plus leaves, chopped
2 large carrots, peeled and sliced thin
2 medium parsnips, peeled and chopped
about 2 C. leftover turkey meat, copped into bite-size pieces
1 t. poultry seasoning
1/2 t. paprika
fresh ground pepper and salt to taste
uncooked homestyle noodles (optional)
Heat oil in a large soup pot and saute onion and celery for several minutes. Add broth/water and all remaining ingredients except noodles. (Don't add any extra salt until it has been cooking a while and you taste to determine if it needs any). Let this simmer for about a half hour. If desired add noodles and cook another half hour or so until they are done.
