Mom's Turkey Soup
- Making Stock:
- 1 1. to to Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
- 4 4. 1 1/2 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper.
- 5 5. 4 to To 180-200 at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in 180-200 degree oven.
- 6 6. 6. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
- 7 7. to to to making stock for future use in soup, you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.
Prepare the turkey soup much as you would chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a boullion cube. Cook at a bare simmer until the vegetables are cooked through. (or you can saute the vegetables in a little fat rendered from the soup first, and add back to the soup right before service). You can add rice, noodles, or even leftover mashed potatoes. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.