Enjoyed listening to Sogno while making Tuscan Turkey Soupy Noodles with leftover turkey. Sort of
went along with the theme to have Andrea Bocelli singing in the background.
Tuscan Turkey Soupy Noodles
Turkey soup may be the end of the line for turkey leftovers, but it doesn't have to be boring and predictable. The hearty essence of the roasted holiday bird is concentrated into a deeply satisfying broth, thick with noodles and laced with garlic, rosemary, and tomatoes. This is a guaranteed crowd pleaser whether it's just the family or a last minute gathering of friends. And thanks to the ready availability of turkey wings, executive food editor Kemp M. Minifie bets you won't want to wait until next Thanksgiving to make it again.
Carcass from a 12- to 14-pound roast turkey, including skin, or 6 pounds turkey wings
4 quarts water
2 medium leeks, greens reserved and white and pale green parts washed and chopped
6 large garlic cloves, finely chopped
1/4 cup olive oil
1 medium onion, chopped
1 1/2 tablespoons chopped rosemary
3 carrots, chopped
3 celery ribs, chopped
1 (28-ounce) can whole tomatoes in juice, drained and chopped
8 ounces dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces
5 to 8 ounces baby spinach
Accompaniment: grated Parmigiano-Reggiano
Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7- to 10-quart heavy pot, uncovered, skimming froth, 3 hours.
Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until golden, 5 to 8 minutes. Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes. Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper.
Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente. Add spinach and stir until wilted.
Yield: Makes 8 to 10 servings
Pat's notes: Good stuff. Love using the no boil lasagna sheets broken up. Sometimes I add a little corn and shredded cabbage, and a little fresh lemon juice at the end to brighten the flavors. And though the recipe doesn't say to add cooked turkey, I do and use maybe 1-1/4 to 1-1/2 cups chopped leftover turkey, adding it after the pasta is cooked but before adding the spinach....pretty much just to warm up the turkey in the broth. But you could totally omit the added turkey and keep it as intended, a vegetable and pasta soup in a flavorful broth.
http://www.epicurious.com/recipes/food/views/358113
