Ingredients
- Ingredients
- 1 C. Chopped Celery
- 1/2 C. Diced Onion
- 1 C. Chopped Carrots
- 1/4 C. Diced Green Onion
- 1 C. Frozen Green Beans
- 2 C. Frozen Sweet Corn
- 1 tsp. Cayenne Pepper
- 6 C. Homemade Turkey Stock
- 2 C. Heavy Cream
- 4 C. Instant Potatoes
- 2 tsp. Dried Thyme
- 2 C. Turkey
- 1/4 C. Butter
- Salt and Black Pepper to Taste
Preparation
Step 1
Directions
1. Melt Butter in a large pot. Saute onions, green onions, celery and carrots for 7 minutes.
2. Add homemade turkey stock, dried thyme and cayenne pepper. Simmer 15 minutes.
3. Add corn, green beans, turkey, heavy cream, salt and black pepper to taste. Stir and simmer 15 minutes.
4. Add instant potatoes. Stir Well and occasionally. Simmer 10 more minutes and eat up.
You could also add peas if you like.
Turkey Stock Recipe
Here is the stock recipe that I use after every thanksgiving. It makes some wonderful soup and or gravy.
2 - 8 Quart Stock Pots
Carcass from a 20 Lb. Turkey (including juices from bottom of pan.)
8 peeled and quartered Carrots
8 quartered Celery Stalks
4 quartered Onions
1 Whole Bulb Garlic
1/2 C. Freshly Chopped Parsley
2 TBS. Dried Thyme
2 TBS. Salt
2 Bay Leaves
10 quarts water
4 TBS. Olive oil
Directions
For this size of a turkey you need to make it in 2 seperate stock pots. The ingridients above will be cut in half and each half will go in each pot.
Break the bones down so they will fit in the pots.
In each pot add 2 tablespoons olive oil and saute 1/2 bulb garlic and 2 onions for 5 minutes.
Add 5 quarts cold water, 4 celery stalks, 4 carrots and 1 bay leaf per pot.
Heat to boiling, reduce heat and simmer for 45 minutes.
Add 1/4 c. fresh chopped parsley, 1 TBS. dried thyme, 1 TBS. Black Pepper and 1 TBS. salt. Stir well and simmer 30 minutes.
Use a fine mesh sieve and strain the stock into another pot, try to squeeze any extra juices out of the veggies with the bottom of a cooking spoon.
Give the turkey stock an ice bath in your sink. An ice bath will cool the stock down before you put it in the refrigerator or freezer.
All you have to do is plug your sink add enough ice to fill the sink and set the pot inside it nice and snug. When most of the ice is melted it's time to put the turkey stock in the fridge.
It's a good idea to let the stock finish cooling in the fridge over night. That way you can skim any fat/grease from the top of the stock.