6 qts turkey carcass broth
1 lb ground turkey, browned w/ poultry seasoning
leftover turkey bits, shredded
2 cans fire roasted diced tomato
zuccini, diced
celery, chopped, sauteed until soft
cut green beans
onion, diced, sauteed until soft
chopped garlic, sauteed until lightly browned
carrots, chopped
spinach, chopped
jar roast peppers, chopped
bag frozen corn
bag frozen peas
1 lb ditalini pasta
sliced mushrooms
Italian seasoning and salt to taste
Simmer for about an hour or so.
It’s tasty, and hopefully will freeze well. Any suggestions to add? I pretty much filled my stock pot while making it.
Yeah, pretty much just cleared out the pantry/freezer for the vegetables. Didn’t think I was creating any culinary masterpiece and clearly spifflog agrees.
It’s turkey noodle soup. I keep it simple – no spinach or zucchini. I use a traditional soup in our family after Thanksgiving. I don’t add more turkey meat (the idea is to use up the remaining meat on the bones), but I guess it depends on how much soup you want to make. I just boil the carcass for a few hours and pull the meat off the bones. (I also save the wish bone for good luck.) Add water (one to two cups? you need to experiment). Add spices (your preference - I use pepper, sage, powdered garlic, raw onion, and veggies; I add carrots, peas, celery, and flat noodles. Getting the meat off the bones and eliminating the tiny bones is the hardest part for me (and I always miss a few). You can add canned broth or other flavoring to increase the amount of soup. Just tonight I made beef stew and added a cup of brown gravy (envelope of powdered gravy to a cup of boiling water). I also added half a can of diced tomatoes with juice and that increased the amount. Enjoyed it tonight with biscuits, but we also have enough stew for tomorrow’s dinner. Turkey soup is similar in that you experiment; if you like celery, chop it up and add to the soup; canned tomatoes - easy and adds liquid; canned corn, etc. If you like it, add it. There are lots of possibilities for increasing the amount and for spicing up the soup or stew. As it cooks, do taste tests – remove a spoonful of the soup, let it cool and taste it. You may decide you need more of something.
If you do this, the meat will be dry, powdery, and tasteless. This is why I pick as much meat off the carcass as possible. There will still be plenty of meat on it, in tiny scraps, to flavor the broth. You can keep the bigger chunks of meat for sandwiches and whatever other dishes you like, and add in the smaller bits of meat after removing the bones from the broth.
I’m not talking about large chunks. If there are still large chunks or slices on the carcass, yes, I cut them off and use them for sandwiches or other recipe. But when down to the bare bones, boiling for a few hours gets you a lot of small bits of turkey and stock as a basis for the soup.
OK, I know what you’re talking about. Even so, after those bits have boiled for a few hours, there’s no flavor or nutrition left, just a sort of powder. I always strain the broth, then separate the fat, and pitch the bones AND the boiled meat bits AND any veggie trimmings, because they’ve given their all to the Noble Broth, and they deserve their rest.
I don’t know what you mean about “sort of powder,” and it doesn’t sound like you have much left after the boiling. When I finish my soup, there are bits of juicy turkey in the mix. My hubby loves it, guests love it, and I love it, so there you go - to each his own.
