Submitted by: WitchettyGrub
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Don't waste your turkey bones! This delicious soup is a healthy way to use your Christmas or Thanksgiving dinner leftovers. If you're turkeyed-out, the tasty stock can be frozen until you're ready to devour it again...
To make the stock, place your turkey carcase into your biggest cooking pot - break it up into a few pieces. Add the bay leaves, thyme, peppercorns, carrots, onions, celery, parsley & stalks and salt. Cover with water and heat on the stove top with the lid on until simmering. Skim off any scum that might rise to the surface. Simmer, covered, for 1.5 to 2 hours, until any leftover turkey meat easily falls off the bones.
Strain the stock. Discard all the solids, unless they still taste good, in which case you can add them to the soup, minus any bones, skin and cartilage. Place the stock in the fridge for several hours or overnight. Spoon off all the fat that rises to the top and discard. You now have delicious turkey stock that you can either use immediately or freeze.
To make the Soup: lightly sauteed the chopped vegetables in a little butter for 10 minutes over low heat in a large pot. (If you're using left over cooked vegetables, there is no need to do this.) Add the turkey stock and leave to simmer, covered for 10-15 minutes, until the vegetables are cooked to your liking. If you wish to add chopped cooked ham or turkey, add towards the end to warm up. Add any fresh herbs, like parsley or chives right at the end.
If you want a heartier soup, you could include pulses, cooked beans or quinoa with the vegetables and cook for longer.
Serve piping hot.