Constance
Master Chef
I hauled out the turkey carcass yesterday, pulled out the oranges I had stuffed in it, left the onions and garlic, and put it in a big pot of water to cook along with all those wonderful congealed juices in the bottom of the pan. After it came to a boil, I turned down the heat and let it simmer on med/low all afternoon, skimming the top occasionally. Then I removed the bones and other gras deux, turned the heat up to medium, added a few bay leaves and let it boil gently until it was reduced by half. I then strained it, picking out a few of the tired turkey pieces for my dog, and discarding the rest.
Then I started adding the leftovers...corn casserole with butter, cream cheese & cheddar...sweet-sour green beans with bacon...brussels sprouts with bacon...and chopped turkey.
When that came back to a gentle boil, I added some heavy-duty Amish egg noodles and a slurry of flour and water to thicken the broth. I didn't have to add any seasoning, because everything that went in was seasoned already.
It's a beautiful soup...wish I could share it with you all.
Then I started adding the leftovers...corn casserole with butter, cream cheese & cheddar...sweet-sour green beans with bacon...brussels sprouts with bacon...and chopped turkey.
When that came back to a gentle boil, I added some heavy-duty Amish egg noodles and a slurry of flour and water to thicken the broth. I didn't have to add any seasoning, because everything that went in was seasoned already.
It's a beautiful soup...wish I could share it with you all.
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