Nutritional Tidbit from Audrey.
With the cost of food increasing we are all looking for ways to save. Thanksgiving dinner is an expensive meal to cook and using the leftovers to make turkey soup, a turkey pot pie, turkey croquettes and left over Thanksgiving turkey sandwiches is a great way to stretch the cost and provide more than one meal. Not to mention you get the wonderful health benefits of turkey and all the vegetables on more than one day!
Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
1Turkey Carcass
1tbspDanbury Country Store Black Peppercorns
2tspDanbury Country Store Sea Salt or Kosher Salt
56Danbury Country Store Bay Leaves
2cupsThickly cut Carrots
1cupCelery, may use tops as well
1Chopped Onion
2tbspDanbury Country Store Parsley
2tbspOlive Oil
1
Strip turkey carcass of large pieces of meat and fat, set to the side you will use them later, either in the soup or in other recipes.
2
Place 2 Tbs olive oil in the bottom of large stock pot, cook onions until just barely softened 4-5 minutes.
3
Place Carcass, spices, celery, and carrots in pot with onions. Cover with water until the carcass is covered.
4
Cook on medium-low until vegetables are soft.
5
Strain vegetables and carcass, leaving broth and vegetables only. (You can use broth and vegetables in a pot pie as well).
Add other ingredients to broth as desired, such as rice, tomatoes, potatoes (but don’t over do them). Cook until all ingredients are cooked through. Enjoy your soup with a crusty bread and leftover Thanksgiving pie.
Ingredients
1Turkey Carcass
1tbspDanbury Country Store Black Peppercorns
2tspDanbury Country Store Sea Salt or Kosher Salt
56Danbury Country Store Bay Leaves
2cupsThickly cut Carrots
1cupCelery, may use tops as well
1Chopped Onion
2tbspDanbury Country Store Parsley
2tbspOlive Oil
Directions
1
Strip turkey carcass of large pieces of meat and fat, set to the side you will use them later, either in the soup or in other recipes.
2
Place 2 Tbs olive oil in the bottom of large stock pot, cook onions until just barely softened 4-5 minutes.
3
Place Carcass, spices, celery, and carrots in pot with onions. Cover with water until the carcass is covered.
4
Cook on medium-low until vegetables are soft.
5
Strain vegetables and carcass, leaving broth and vegetables only. (You can use broth and vegetables in a pot pie as well).
Add other ingredients to broth as desired, such as rice, tomatoes, potatoes (but don’t over do them). Cook until all ingredients are cooked through. Enjoy your soup with a crusty bread and leftover Thanksgiving pie.
