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Turkey Carcass Soup - Talk About Using Everything!The first time I had Turkey Carcass Soup I didn't know what it was. I was just into the double digits (10 years old) and they had to fight to get me to eat it. My grandmother called it "Turkey Bone Stew" and I thought it had crushed up turkey bones in it. Hey, I was young and naive then! It's especially good for an after Thanksgiving meal. As a matter of fact, every time we have a whole turkey I make this soup for my family. The turkey bones just give the soup it's flavor and a few pieces of turkey that may have been left on the bones. Be careful though...be sure to strain your broth for gristle, skin, and other pieces of the turkey which may not be appetizing. There's nothing like messing up a perfectly good bowl of soup by darn near choking on gristle or feeling a slithery piece of skin in your mouth. Yuck! Also, be patient and let the carcass simmer for a few hours if you can. The longer you let the carcass simmer, the richer your broth will be. You can use any kind of dried herbs and seasonings you wish. Dried is better for soups that need to be cooked a while so they don't lose their flavor.
1 Turkey Carcass-bones, skin and all 1 onion, quartered 2-3 stalks of celery 1-2 cloves of garlic 2-3 whole carrots 2 sprigs rosemary, thyme Put all ingredients in a large pot and fill with water. Bring to a boil, then lower heat to medium. Let pot simmer for at least four hours. Strain the turkey stock (that you just made) so that there is no skin, bones, gristle or other disgusting matter in it. It is ok to keep the meat. Return the turkey stock to the pot and add the following: 1 medium chopped onion 2 cups sliced carrots 2 cups long grain white rice 2 cups green peas or other green vegetable 1 cup chopped celery 1 tablespoon salt 1 tablespoon pepper Simmer for 1-2 hours or until veggies are soft. Serve with crusty bread for a complete meal. You can add whatever vegetables and ingredients your heart desires. Be creative!
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