My favorite part of the turkey: making soup out of the bones. What's your soup recipe?

[Hekate]

I have two big stock pots bubbling away on the stove right now.

One has all the meat that didn't get cooked to my satisfaction the first time around -- damn thing was too big again; but all the turkeys at Costco seemed to be 20 pounds -- one of these days I'll learn.

I drained in the pan juices that were left. It also has the breastbone, which wouldn't fit in the other pot. Chopped up an onion and a bit of celery. Threw in another sprig of fresh rosemary and some more fresh sage. Tasted; added some frozen slices of Meyer lemon (waste not, want not; my potted tree doesn't make very many of those wonderful lemons).

The stock pot has all the bones, whatever meat was sticking to them after I sliced away what I could, skin -- buttery brown skin, fresh thyme, rosemary, sage, onion, some dark green celery including leaves, and a baggie of Meyer lemon skins I had in the freezer. Tasted it -- got too much fat and butter, so spooned a bit out and let the fat rise, tasted again -- added salt. It's good for several more hours....

We'll have some of the soup tonight; over rice for hubby, plain for me; with veg on the side. It's awfully good with sourdough toast, too. Later iterations will change daily until all is gone.

I'll freeze the drained stock.

Every year I'm thankful for the turkey bones. :D

Hekate

[eridani]

1. I just generally make stock and freeze it

Plus freezing the meat in serving sizes suitable for doing soup or salad. A big salad with turkey, chicken, shrimp or scallops is a pretty decent supper when I get tired of soup.

[Hekate]

2. Drained, the soup meat makes a good pot-pie too, which Mr H adores.

I need to divvy up the meat slices and freeze them; likewise the stock. It's all good. The cat and dog get the giblets.

Hekate

[hermetic]

3. From Betty Crocker cookbook

back in 1961, I found this interesting addition for turkey soup and I have used it over the years, always with success.

Add a bouquet garni to simmering broth, that's 6 peppercorns, 1 bay leaf and 4 cloves (not garlic but regular cloves) in a cheesecloth bag. If I didn't have cheesecloth I have used an emptied out tea bag. It's yummily different.

[Retrograde]

4. Just finished mine

My "recipe":

cut an onion and a couple carrots into chunks and toss in the bottom of the pot. Throw in a good handful of celery tops - about a cup - a few bay leaves and a couple dozen peppercorns (no salt - I add that to taste when I use the stock). As the turkey's being carved, throw the skin, wing tips, big bones into the pot. After the company's gone, remove the rest of the meat from the turkey and save for leftovers. Everything else goes in the pot - the carcass may need to be dis-assembled if it doesn't fit. The next day, add water to cover and bring to a boil. Reduce heat and let simmer for the rest of the day, skimming the fat and scum and adding more water when necessary. I use Alton Brown's method to determine when it's done - fish out a bone and see if it breaks easily. Strain out the solids and refrigerate overnight to let any fat solidify. Next day, bring to a boil again, and freeze or can. I just finished putting up 16 pint jars.

I keep strong flavors like lemon, rosemary and sage out, since I don't know what I'm going to use the stock for: they can always be added later.

[hippywife]

5. I'm going to make

some White Chili with some of the turkey tomorrow night. I would have made it tonight but I forgot I used up all my onion on the stuffing. I've never made it before but I've eaten it and it's pretty darn good.

http://allrecipes.com/Recipe/White-Chili-II-2/Detail.aspx

Everything else will be frozen for future use.

Enjoy your soup! :hi:

[tigereye]

12. I make something very similar to that, all the time!

it would be good with turkey!

[Gormy Cuss]

6. I make a chicken noodle soup, but with turkey bits.

I've also discovered that turkey stock is great for bean soups.

Meyer lemon skins--now that's something I could try.

[Hekate]

7. Yes, the broth is good with bean soup, too. I have a recipe for a Tuscan white bean soup...

... I'm just about to bring forth again, as it calls for 6 cups of arugula and my arugula planter is loaded with 2-3 inch plants that need serious thinning.

Arugula--something that doesn't need much care in general. ;-)

Meyer lemons have a wonderful flavor and since I never spray anything on my trees the peels are okay to cook with. I'd have more lemons if I ever actually planted the thing in the ground, but as it is I give it citrus tree vitamins. We have a Mexican lime tree that came with the house and it's loaded with fruit the year 'round, very fragrant skins.

Hekate

[tigereye]

13. any chance of getting the Tuscan bean soup recipe?

it sounds wonderful...

[Hekate]

18. Tuscan white bean soup with arugula

6 cups chicken stock, divided
1 pound great northern white beans
3 Tbsp olive oil
3 cups minced onions
2 tsp salt divided
1 tsp crushed garlic
2 carrots diced
2 stalks celery minced
1/2 tsp fresh pepper
2 tsp fresh rosemary
5 cups arugula leaves, coarsely chopped
4 oz Parmesan-Reggiano cheese
2 lemons for garnish

Quick-soak the beans
(pick over, rinse, cover with water and boil for 2 minutes; let stand 1 hour; drain and rinse)

In a heavy bottomed pot
Saute, in order,
onions with salt
garlic
celery/carrots/pepper/2 C stock
Saute 5 minutes

Add beans, rosemary, and 4 cups stock.
Simmer, partially covered, ½ hour.

Add ½ cup grated cheese and arugula, and stir. Turn off heat, let sit 10 minutes.
Taste and correct seasonings.

Ladle into bowls, top with cheese. Squirt lemon on it just before eating.

[tigereye]

20. thanks! I love white bean dishes...

:hi:

[hippywife]

21. Wonderful!

This will be a big hit at my house. Thanx! :hi:

[NMDemDist2]

8. I miss Old Lefty Lawyer

this thread reminds me of a flame war we started in here two thanksgivings ago about making stock from a turkey carcass

:hide:

[tigereye]

14. I miss her too

she was a tough and funny one...

[Stinky The Clown]

16. She was one of a kind. I miss her, too.

[Dover]

9. Turkey Wild Rice Soups

These recipes won't be on weight watcher's list...


Turkey Wild Rice Soup

INGREDIENTS

10.5 ounce or so of turkey broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
1/2 cup chopped mushrooms
8 slices bacon
1/2 cup margarine/butter
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry


DIRECTIONS

In a large pot over medium heat, combine turkey broth, water, green onions, mushrooms and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine or butter in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.




Here's a slightly different version:


Turkey and Wild Rice Soup

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped
4 ounces mushrooms, sliced
2 1/3 cups water
2 cups turkey or chicken broth
1 (6 ounce) package long grain and wild rice blend
2 tablespoons dry sherry (optional)
2 cups diced cooked turkey
1 cup heavy cream
1 egg yolk
pepper to taste
1 tablespoon parsley
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon sage
1/8 cup soy sauce,(Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).

Directions

1 Melt butter in large saucepan over medium heat.
2 Add onion and mushrooms; cook 2 minutes, until onion is translucent.
3 Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
4 Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
5 Add sherry and boil 1 minute.
6 Add turkey.
7 Reduce heat to low.
8 Mix cream and egg yolk; stir in a few spoonfuls of soup.
9 Add to soup in a slow steady stream, stirring constantly.
10 Add soy sauce. Cook only until slightly thickened and hot; do not boil.
11 NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.

[Shakespeare]

10. Just had ours tonight. WOW. I always forget how much richer turkey stock is than chicken stock.

Just did a standard turkey vegetable (onions, carrots, celery) with alphabet letters. The stock from our brined carcass was NOT salty (in fact, had to add salt), and was rich and medium brown. We roasted a 20-pounder, and cut the carcass in two. I'll simmer up the rest of it in about a week.

YUM.

[NashVegas]

11. I Just Throw In the Usual

Onions, carrots, celery, herbs for stockmaking. When soup time comes, I add a bit of tomato juice.

[eyesroll]

15. Yesterday's "final exam mode" soup:

In a stockpot:
• Remnants of one turkey leg and one turkey wing (my dad cooked, so he got most of the bones)
• Three carrots
• A few ribs of sad-looking celery
• One onion, quartered, skin and all
• A handful of dried parsley (from the garden!)
• Some peppercorns
• Water to cover.

Cover and simmer slowly for way more hours than you intended because you forgot about it.

Strain, cool, pull the fat off the top. Shred the remaining turkey meat and cut up a few of the carrots into small chunks, and add back to the stock.

Separately, boil a third of a package of o-shaped pasta that you bought because you thought your kid would eat homemade-ish Spaghettios (ha!).

Add the pasta to the soup. Makes about 2 1/2 quarts.

[hippywife]

17. Put on my stock this morning.

I used carrots, celery, onion, capers, cloves, a little bay, half a lemon I had in the fridge, a couple of whole cloves, a very large clove of elephant garlic friends brought me from their garden and sprigs of fresh rosemary.

It's cooling now. When I get done with all the other stuff I got going today, I'll strain it and freeze it for later.

[Hekate]

19. Love all your recipes. They're perfect for cold short winter days.

:hi:

Hekate