Do you ever look at the turkey as you’re putting it into the roaster, long before all your friends and family show up, and think, “I’m going to be eating turkey sandwiches for breakfast, lunch and dinner every day for the next week”? I think this every year but thankfully my friends are not light eaters. I had 15 over for dinner this year* and roasted a 17 pound bird, all but a few scraps are gone. We ate over a pound of meat plus all (and there were a lot) of fixings and dessert. That’s not a small feat. I’m happy to not eat turkey sandwiches all week I was able to make one sandwich, plus prepare a whole pot of turkey soup.
Turkey soup, it’s my third favourite thing about turkey dinners, after the dinner itself taking first place and sandwiches second. While coming in third place out of only three possible spots isn’t exactly winning any prizes, do know that I really do like turkey soup. There’s a sense of warmth and comfort about sitting down to a bowl of hot soup on a cool autumn day that is trumpt only by knowing you made it from scratch. And here’s the other great thing about it: it’s super easy to make! And after all the work that goes into preparing a turkey dinner, easy is what I’m looking for.
The recipe goes something like this: grab your biggest pot, throw in the turkey carcas, an onion, some celery and carrots, a few good pinches of salt and some peppercorns. Simmer. Keep simmering. Strain. Serve either as is or sauté some onions, carrots and celery, add broth and turkey pieces, bring to a boil. Serve, preferably with a crusty piece of buttered bread.
The recipe below is how I typically make turkey soup. I didn’t have any carrots on hand this year and I didn’t feel like going out to get some, so I left them out. If you choose to add egg noodles, cook them separately and add them to each bowl of soup to prevent them from getting over-cooked and mushy.
- Turkey carcass, take off all the meat and save. If you stuffed the bird, remove all the stuffing. Break into 3 or 4 pieces
- Turkey stock: 1 onion cut into quarters
- 2 carrots, chopped into 4 pieces each
- 4 pieces of celery, chopped into 4 pieces each
- A handful of parsley
- 2 bay leaves
- 1 tsp sea salt
- 1 tsp peppercorns
- Enough water to cover everything by 2 inches
- Turkey soup: 1 onion, minced
- 2 carrots, minced
- 2 celery sticks, minced
- Grapeseed oil
- Turkey stock
- Reserved turkey meat
- Salt to taste
- Optional: cooked egg noodles
- Turkey stock: Add everything to a large stock pot and bring to a boil
- Simmer, covered, for 4 hours.
- Allow stock to cool.
- Remove the solids by straining the stock into another pot.
- Discard the solids and either use stock immediately or refrigerate to use later.
- Turkey soup: Sauté onion, carrots and celery in grapeseed oil till soft and onion is transparent
- Add turkey stock and reserved meat and bring to a boil
- Salt to taste
- Add cooked egg noodles to bowls just before serving