Now that we have all had more turkey than we thought we could possibly eat, there’s still more … what to do with the leftovers? This is seriously great soup!
Deb’s Famous Turkey Soup
Turkey carcass, all meat removed and chopped roughly
Water to cover carcass in a large pot
2 bay leaves
Sea Salt, Pepper
I T. Rosemary
I T. Marjoram
1 T. Thyme
Break up the carcass and place in a large pot with bay leaves, salt and pepper,
Rosemary, Marjoram and Thyme.
Allow the above to simmer for 2-3 hours. Strain. This is your stock.
5 T. Butter
3 T. flour
1/2 cup rice
1 small onion, chopped
1 lb. Mushrooms sliced
1/2 cup celery, sliced
1/2 cup parsley
Turkey Gravy
Turkey Meat
Turkey Dressing
5 ozs. Chestnuts
3 T. Port
1. Melt 2 T. butter in a large saucepan. Gradually stir in the flour until smooth. Slowly
stir in the strained stock (which should amount to about 2 quarts) and bring to a boil. Add
the rice and simmer.
2. Saute the onion and mushrooms in the remaining butter until soft. Add the celery and
saute for another 5 minutes. To the simmering turkey stock add the onion/mushroom
mixture along with the parsley, turkey meat, gravy and dressing.
3. Press the chestnuts through a sieve (or a processor) and add to the soup along with 3
T. port.
Adjust the seasoning, adding more salt, if necessary. Simmer for about 2 hours and
enjoy!
Serves6 -8
Deb
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