Recipe: After The Feast Turkey Vegetable Soup

Turkey soup is one of my favorite ways to use up holiday leftovers. It's easy, simple, and delicious, and it helps you get rid of that turkey carcass a lot faster!  We usually make this a few days after the holiday, when we've snacked on turkey sandwiches for a couple of days, and are ready to be done with it. But if you just want to get that big carcass out of the fridge sooner, pick most of the meat off the bones and put it in stackable containers in the refrigerator, and then use the carcass in this tasty soup. The stock is filled with flavor and good healthy stuff. To get the most nutrients out of the bones, add a tablespoon of white vinegar to the stock before cooking.

After The Feast Turkey Vegetable Soup
(Serves 4-6.)

Ingredients:

(Photo credit: churl)

Stock:
Carcass from roasted turkey, picked clean
1 large yellow onion, peeled, quartered
1 large carrot,  scrubbed, coarsely chopped
2 stalks celery, coarsely chopped
3 garlic cloves, peeled, smashed
1 bay leaf
10 whole black peppercorns

Soup:
1 tablespoon olive oil
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, minced
1 tsp fresh thyme
2 cups leftover turkey meat, shredded or chopped
1/2 to 1 teaspoon salt, taste as you add
1/8 teaspoon ground black pepper, to taste

Directions:

• Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot.
• Cover with cold water and set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1-2 hours.
• Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot.  This should yield about 10 cups of broth.

• Dry the inside of the stockpot a little with a paper towel.
• To the stockpot add the oil and place over medium heat. 
• Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 minutes. 
• Add the minced garlic and thyme, stirring to combine for just 1 minute.
• Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 10-15 minutes. 
• Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning.
• Simmer just until turkey is heated through.