Behind the Lace Curtains-Sunday Dinner, Turkey Soup

After the turkey has been cut up and used for sandwiches, casseroles, open face turkey sandwiches, etc., it’s time to make turkey soup.  I break apart the carcass, cover it with water in a big stock pot, boil it for about an hour and remove the pieces to cool slightly.  While the pieces are cooling, I drain the stock, pouring it through a sieve and capturing the delicious liquid in a big bowl.  I then put the liquid back into the stock pot and add cut vegetables-carrots, onions and celery.  I put the stock back to a boil, then on simmer as I take the meat off the bones, cut it up into bite-sized pieces and add it to the soup.  I also add herbs-Italian seasoning, oregano, basil, thyme, parsley, and crushed red pepper flakes.  A little salt and some pepper, and I let it simmer for about an hour.  What I don’t eat right away, I freeze for later.  It sure is great in February to take out a package, heat it up after it has thawed and have the smell of Thanksgiving in the dead of winter!

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