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Tasty turkey stock - now what?

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Aimee Nov 26, 2006 06:19 PM

What kind of soup do you like to make with it?

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  1. Candy Nov 26, 2006 07:30 PM

    LAst week I made turkey noodle with home made noodles. It was very tasty.

    1. c
      christy319 Nov 26, 2006 07:40 PM

      Last night I used mine to make a basic turkey noodle soup, too:
      I heated the broth, added onion, celery, fresh thyme and carrots until they were soft, then added the leftover turkey meat and egg noodles. Delicious. I have in the past made one from Cook's Illustrated with Linguica and kale that was quite good.

      1. andreas Nov 26, 2006 07:41 PM

        Sweet potato soup works well. I start with a trinity of onions, celery and carrots, sweat in olive oil until soft. Add a li' garlic and the stock. Add the diced sweet potato, simmer until soft. Puree. Serve with a little truffle oil and/or a sprig of thyme.

        1. v
          Val Nov 26, 2006 08:18 PM

          Check out the post about Jook...I might try this...am making Turkey Gumbo right now at sons' requests but I have leftover stock and am intrigued with cooking rice and fresh ginger in the stock as described, not sure if it will work but may try it...a bit healthier than the gumbo, I think!

          1 Reply
          1. re: Val
            k
            k_d Nov 27, 2006 12:45 AM

            I just went to the Chinese grocery and I'm READY for jook!

          2. yayadave Nov 26, 2006 10:18 PM

            Risotto

            1. wyf4lyf Nov 27, 2006 12:34 AM

              I made this last night and it is great; I've made it for several years now and my family always raves. The tortellini is wonderful in the soup...and adding the canned pumpkin at the end adds extra nutrition, a lovely color, and a creamy texture. Go ahead and add the whole 15 oz. can...it's great.

              Best After-Thanksgiving Turkey Soup
              2t vegetable oil
              2 carrots, in 1/4” slices
              2 celery stalks, in 1/4” slices
              1 large onion, chopped
              1 small parsnip, peeled and chopped
              5C turkey stock
              1/4C defatted dark turkey gravy from Thanksgiving (I omitted this year as I didn't have any)
              2C turkey, cut into 1/2” pieces
              8 oz. cheese-filled tortellini
              1/3C fresh parsley
              1C canned pumpkin (or use the whole 15 oz. can)
              Salt and pepper to taste
              Freshly grated Parmesan

              To make stock, place turkey carcass and other bones with any bits of meat and skin into stockpot. Add remaining ingredients to pot and cover with water. Bring to boil; lower heat and simmer for 2-3 hours. Strain stock into smaller pot or bowl. Cover and chill overnight.

              To make the soup: Skim fat from top of stock with spoon. In soup pot, heat oil over medium-high heat. Add veggies and cook, stirring, until soft and lightly browned, about 10 minutes. Add stock and bring to boil. Reduce heat, cover and simmer 15 minutes or until veggies are tender. Add turkey and tortellini, return to boil. Simmer 10 minutes or until pasta is done. Stir in parsley and pumpkin and heat through. Adjust seasonings to taste. Serve in bowls and sprinkle lightly with Parmesan.

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