After the big day, most of our refrigerators are overflowing with various little bowls and dishes of uneaten holiday fare and there right in the middle sits a very large silver object-the turkey. The next few days are usually filled with creative ideas involving cooked turkey. Past this point, you may either think there is nothing else appetizing you can do with turkey or that there is simply just not enough turkey left to do anything with, but this is exactly the time to make turkey soup. I would agree that you and your family might be tired of ‘turkey’ which is why we’d like to share three terrific turkey soup recipes that are very different and flavorful. The soups can also be frozen and enjoyed when all the turkey from Thanksgiving is just a memory. Because our soup recipes start with turkey stock made from the cooked turkey carcass, it is also a very economical!
Making the stock
We suggest making two stock pots of stock from one turkey carcass. Divide the carcass in two and place half in each pot. Fill with water to 1 inch from the top of the pot. Place pot on the stove over high heat and bring to a boil. Reduce heat to a simmer and cook for 3 hours. Remove the turkey and remove meat from bones; saving the meat for the soup.
 Turkey Chowder with Wild Rice and Pancetta
Serves 4-6
Ingredients
- 1-14 cup water
- 2.5 ounces wild rice
- 1/8 teaspoon salt
- 1 Tablespoon olive oil
- 3 ounces pancetta, chopped
- 6 ounces mushrooms, sliced
- 1/4 stick of unsalted butter
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/4 cup chopped shallots
- 1/4 cup gf flour
- 5 cups turkey stock
- 1/2 teaspoon fresh rosemary, minced
- 2 cups cooked turkey meat, chopped
- 3/4 cup frozen corn
- 1/2 cup cream
- Fresh chopped parsley for garnish
Directions
Add water, rice and salt to a small saucepan and bring to a boil. Reduce heat to simmer; cover and cook for 45 minutes or until rice is tender but firm.
Add oil to a large heavy pot over medium heat. Add pancetta and cook until browned. Transfer to a plate, reserving grease in pot. Add mushrooms to pot and cook until they brown, about 8 minutes. Transfer to a small bowl. Add butter to pot and when melted, add carrots and celery. Cook until vegetables are soft, about 5 minutes. Add shallots and cook another 2 minutes. Add flour and stir to combine. Return mushrooms, stock, and rosemary to pot and bring to a boil. Reduce heat to low; partially cover and simmer for 15 minutes. Add rice, pancetta, turkey and corn to soup. Simmer for 10 minutes. Add cream and stir to blend. Season to taste with salt and pepper. Ladle into individual bowls and sprinkle with fresh parsley.
 Turkey Tortilla Soup
Serves 2 (can be doubled)
Ingredients
- 2 teaspoons chili powder
- 3 cups gf turkey or chicken broth
- 1-15 oz. can stewed tomatoes with green chiles
- 1-15 oz. can kidney beans, rinsed and drained
- 1 cup diced cooked turkey
- 1 cup frozen corn
- 1/4 cup chopped onions
- 2 corn tortillas
Directions
Cut tortillas into 1/2" strips and place on a baking sheet. Place under the broiler until browned and crisp. This will only take a couple of minutes so watch it carefully. Remove from oven and let cool.
Add chili to medium saucepan over low heat. Stir until fragrant, about 1 minute. Add broth and tomatoes with juices. Increase heat to a boil. Add beans, turkey, corn and onions. Reduce heat to simmer and cook for 10 minutes. Season to taste with salt and pepper. Ladle soup into individual bowls and top with tortilla stri
 Italian Style Turkey Soup
Serves 4
Ingredients
- 1 Tablespoon olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 large garlic cloves, minced
- 1 Tablespoon dried basil
- 2 teaspoons fennel seeds
- 1/4 teaspoon red pepper flakes
- 6 cups turkey stock
- 1 medium zucchini, diced
- 1 carrot, diced
- 9 oz. gf elbow or other round pasta
- 1-1/2 cups cooked turkey, diced
- Grated Parmesan cheese for garnish
Directions
Add oil to a large heavy saucepan over medium heat. Add bell pepper, onion, garlic, zucchini, carrots, basil, fennel seeds and red pepper flakes. Saute until vegetables are soft, about 10 minutes. Add turkey stock, bring back to a simmer; cover and cook for 5 minutes more. Remove cover and increase heat, bringing soup to a boil. Add pasta and cook until al dente. Add turkey and adjust seasonings with salt and pepper. Ladle soup into individual bowls and garnish with Parmesan cheese.
- Chef Yvonne
ADVERTISEMENT
|
