I’m sure everyone has their own version of post Thanksgiving turkey soup but I wanted to share with you this quick and easy version prepared by my friend Paula who is from Mexico and a wonderful cook teaching me the basics of authentic Mexican cuisine. This is a true what’s-on-hand recipe prepared with ingredients leftover from Thanksgiving and whatever is in the refrigerator.
It starts with preparing a simple turkey broth and I mean simple. We had a big crowd so my wife and I prepared two smaller turkeys. One was 16 pound and the other 12 pounds. I just threw their carcasses along with the leg bones and wings into a large soup pot, covered them with water, brought them to a boil, lowered the heat and let the pot simmer for about three hours.
Let the broth cool and then strain into containers to use for soup or freeze for other turkey dishes like turkey risotto. There will be plenty of meat left on the carcass that will have fallen off or is easy to remove with your fingers. Save this to add back to the soup.
This is very good soup and better than anything you can buy in a can and much less expensive AND without all the unnecessary salt. I urge every home cook to use the bones from their roasted turkeys and chickens to make broth for cooking. It freezes well and there is always a need for homemade broth (stock) in one of your recipes during the week.
There are so many times I roast a chicken or even buy one at the supermarket only to throw out the carcass and don’t use it to make chicken stock. The next day I’ll be making something calling for chicken stock and I have to use one of my store bought brands. There are some very good commercial brands now on the market to choose from, but none will have the flavor of your own homemade stock.
I have been eating this soup for lunch 3 days running and it gets better every day. Filling and nutritious, what could be better?
Did You Make Turkey Stock With Your Carcass This Year?