Thanksgiving Aftermath

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Turkey Soup

Last Thanksgiving I wrote about cooking a turkey on the grill (issue #134). A smoked turkey carcass makes a great soup.

Stock:
1 turkey carcass, broken into a few pieces
Any leftover pan juices or gravy
8 to 10 cups water (enough to cover the carcass)
I onion, quartered
2 large cloves garlic, whole but peeled and slightly smashed
1 carrot, cut into large pieces
4 to 5 stalks celery, with tops and leaves
1 teaspoon dried marjoram
1 teaspoon dried thyme (or a few fresh sprigs)
1/2 teaspoon dried sage (or a few fresh sprigs)
A few sprigs parsley
1/2 teaspoon salt teaspoon cayenne pepper
freshly ground pepper

In large pot, bring water to a boil while adding in all ingredients. Reduce heat to low simmer, cover, and simmer for two hours. Remove from heat. When cool enough, pick out meat that has fallen off bones to add later to soup. Strain, pour into a freezer container, and refrigerate. After cooled, freeze broth or keep refrigerated until you're ready to make soup. (The fat will rise to top and form a seal. Remove when ready to make soup.)

If putting beans in soup, place dry beans in three cups water in covered saucepan. Simmer for one hour or until tender while broth is cooking.

Soup:
Even if rutabagas or turnips aren't family favorites, don't omit them. They won't be recognized in the soup but will add lots of flavor and nutritive value.

1 cup dried navy or northern (white) beans
1 teaspoon olive oil
1 large onion, finely chopped
1 1/2 cups carrots, sliced into thin circles
1 1/2 cups celery, diced
3 turnips or small rutabagas, halved and sliced thin
3 medium red- or white-skinned potatoes, quartered and sliced thin
2 to 3 cups leftover turkey, cut into bitesize pieces
1 to 2 cups leftover cooked green beans or cauliflower (optional)
fresh parsley, finely choppedparmesan cheese, freshly grated

Every year the leftover lump of cranberry sauce sits in the refrigerator until someone finally throws it out. This year, you can turn it into a festive quick bread.

Prepare beans (above) if you haven't already, or use canned beans — rinsed and drained. Using large pot, sauté onion in oil until limp. Pour in stock and rest of ingredients, with exception of leftover vegetables, parsley, and cheese. Add precooked navy beans. Cover and simmer for about 30 minutes. Check to see if the vegetables are tender. Simmer longer if needed. When the soup is done, add leftover cooked vegetables and canned beans (if used). Top with a little grated cheese and chopped parsley.

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