November 29, 2011

Tasty Tuesday: Next Day Turkey Soup

Still have leftover Thanksgiving Turkey that you dread throwing away? Well, Food Network Online has been gratefully delightful to recycle that old turkey and make a whole new dish with it. That's right, don't throw that leftover turkey in the garbage make some soup. Besides, it lessens the stress decision on what to make for tonight's dinner. We all love a nice broth soup, so why not mix some turkey meat with a few of your favorite veggies and create a warmthy meal. You can also dish the soup with crackers or a dinner roll. Make the best out of nothing by creating something brand new. Today's Tasty Tuesday meal is Next Day Turkey Soup and by clicking after the jump you can get the ingredients and prepartion steps. Bon' Appetite!

2 quarts chicken broth

1 turkey carcass, all meat removed

1 onion, halved, plus 1 onion, minced

1 carrot, halved lengthwise, plus 1 carrot, minced

1 whole stalk celery, plus 1 more stalk, minced

2 bay leaves

3 cups dark turkey meat

2 garlic cloves, smashed

2 tablespoons olive oil

1 carrot, minced

1 stalk celery, minced

3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)

1 tablespoon chopped fresh sage leaves


Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.
Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
Let simmer for 5 more minutes and serve.

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