Your favorite Turkey Carcass soup too please! For the first time we haven't devoured the bones.NT
- Thread starter elaine
- Start date
dawn_mo
Well-known member
Hi elaine, I like to make Gumbo with the turkey stock from the carcass.
Here is one I like to use and I also have one from Bubba that I could post if you would like it too. I also make White Bean Chili with the stock or what I would really like to make is a Wild Rice soup with dumplings, but no one likes dumplings in my house. If there is anything in particular that you are looking for just holler, I have a ton of soup recipes.
Exported from MasterCook *
JP's Gumbo
Recipe By :JP
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Seafood
Shrimp Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 cup vegetable oil
1 cup flour
2 bay leaf, whole
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
2 cups spicey sausage such as andoulli
4 cloves garlic
8 cups chicken or turkey stock or water
1 1/2 cups diced poultry meat, cooked
1/2 pound peeled shrimp
1/2 dozen shucked oysters
1/2 pound sliced okra
2 cups white rice
salt and pepper to taste
Heat oil and flour in a large pot until the resulting roux reaches a dark brown chocolate color. See Notes
Add the bay, celery, onion and green peppers and cook until the vegetables are soft
Add 1/4 of the sausage and the garlic and cook the garlic making sure not to burn it. See Note
Add the stock or water and the meat and the rest of the andoulli See Note
Simmer for 2 hrs. minimum; longer if you can Add the okra about 10 min before serving
Add the shrimp and oysters 5 min before serving See Note
Serve with rice and File` (Pronounced fee' la). File` is a wonderful addition if it is available. It is a spice made from sassafras root.
JP's NOTES : The key to making good gumbo is making the roux. It should be done slowly and carefully so that the flour does not burn. Emeril Lagasse says you should make a "2 beer roux", meaning it should take as long to make as it takes you to drink 2 beers.
Andoulli sausage is classic but any spicy sausage available will work nicely. Remember, gumbo is peasant food; you make it from the ingredients available.
I use the chicken or turkey that i pick from the bones when making the stock
The oysters are a personal favorite but, again, use what you like and is available. If you use them, the oysters should be barely cooked, so they are tender You may want to defat before serving.
Dawn's Notes: Something I have learned from Steve, is to not add the sausage until the last half hour of cooking. He informed me that there is more "snap" to the sausage if you don't cook it as long, and I have to agree with him. You could add a little bit chopped up in the beginning for flavor, then add the slices towards the end of cooking time.
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Here is one I like to use and I also have one from Bubba that I could post if you would like it too. I also make White Bean Chili with the stock or what I would really like to make is a Wild Rice soup with dumplings, but no one likes dumplings in my house. If there is anything in particular that you are looking for just holler, I have a ton of soup recipes.
Exported from MasterCook *
JP's Gumbo
Recipe By :JP
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Seafood
Shrimp Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 cup vegetable oil
1 cup flour
2 bay leaf, whole
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
2 cups spicey sausage such as andoulli
4 cloves garlic
8 cups chicken or turkey stock or water
1 1/2 cups diced poultry meat, cooked
1/2 pound peeled shrimp
1/2 dozen shucked oysters
1/2 pound sliced okra
2 cups white rice
salt and pepper to taste
Heat oil and flour in a large pot until the resulting roux reaches a dark brown chocolate color. See Notes
Add the bay, celery, onion and green peppers and cook until the vegetables are soft
Add 1/4 of the sausage and the garlic and cook the garlic making sure not to burn it. See Note
Add the stock or water and the meat and the rest of the andoulli See Note
Simmer for 2 hrs. minimum; longer if you can Add the okra about 10 min before serving
Add the shrimp and oysters 5 min before serving See Note
Serve with rice and File` (Pronounced fee' la). File` is a wonderful addition if it is available. It is a spice made from sassafras root.
JP's NOTES : The key to making good gumbo is making the roux. It should be done slowly and carefully so that the flour does not burn. Emeril Lagasse says you should make a "2 beer roux", meaning it should take as long to make as it takes you to drink 2 beers.
Andoulli sausage is classic but any spicy sausage available will work nicely. Remember, gumbo is peasant food; you make it from the ingredients available.
I use the chicken or turkey that i pick from the bones when making the stock
The oysters are a personal favorite but, again, use what you like and is available. If you use them, the oysters should be barely cooked, so they are tender You may want to defat before serving.
Dawn's Notes: Something I have learned from Steve, is to not add the sausage until the last half hour of cooking. He informed me that there is more "snap" to the sausage if you don't cook it as long, and I have to agree with him. You could add a little bit chopped up in the beginning for flavor, then add the slices towards the end of cooking time.
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dawn_mo
Well-known member
Here is a link with some ideas.
http://www.seriouseats.com/talk/2008/11/tgiving-turkey-soupwhats-yours-like.html
http://www.seriouseats.com/talk/2008/11/tgiving-turkey-soupwhats-yours-like.html
Rec: Friday Turkey Soup Base, Gingered Turkey Noodle Soup,Turkey Tortilla Soup, Turkey Minestrone
* Exported for MasterCook 4 by Living Cookbook *
Friday Turkey Soup Base
Recipe By : Rick Rodgers
Serving Size : 0 Preparation Time: 0:10
Categories : Stock Turkey
Amount Measure Ingredient -- Preparation Method
2 Tbs vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium rib celery with leaves, chopped
1 turkey carcass, chopped into large pieces
4 sprigs parsley
1/2 tsp dried thyme
1 bay leaf
1 tsp salt*
1/4 tsp black peppercorns
1. In a large soup pot, heat the oil over medium heat. Add the onion, carrot
and celery and cover and cook, stirring occasionally, until softened, about
5 minutes. Add the carcass pieces.
2. Pour in enough cold water (about 3 quarts) to cover the carcass by at
least 1 inch. Bring to a boil over high heat, skimming off any foam that
rises to the surface.
3. Add the parsley, thyme, bay leaf, salt and peppercorns. Reduce heat to
low. Simmer, uncovered, adding more water as needed to keep the carcass
covered, until the broth is well-flavored, at least 2 and up to 4 hours.
4. Place a colander over a large bowl or pot.
5. Pour the soup base through the colander and discard the solids. Let the
base stand for 5 minutes, then skim any clear fat from the surface.
6. (The soup base can be frozen for 3 months. Cool completely, then store in
airtight containers.)
7. Add enough water to make 2 quarts soup base, or return to the pot and
boil over high heat until reduced to 2 quarts.
Cooking Tip: *If you roasted a turkey using a salt rub or brine method, omit
salt from soup base.
Comments: "Even if you don't want to turn the turkey carcass into a soup,
make the soup base anyway and freeze to substitute for chicken broth in
other recipes," says turkey expert Rick Rodgers. And if you do want soup
right away, start with this base.
Recipe Author: Rick Rodgers
Recipe Source: Thanksgiving 101
* Exported for MasterCook 4 by Living Cookbook *
Gingered Turkey Noodle Soup
Recipe By : Barbara Tropp, a cookbook author and Asian-restaurant consultant in San Francisco,
Serving Size : 4 Preparation Time: 0:00
Categories : Soup Turkey
Vegetable
Amount Measure Ingredient -- Preparation Method2 quarts rich turkey stock
1 2-inch piece ginger, peeled and sliced 1/4 inch thick
1 dried red chile
salt and freshly ground pepper
5 oz bean threads
6 medium dried shiitakes
2 cups boiling water
3/4 lb spinach, large stems discarded
1 medium carrot, shredded
4 cups diced cooked turkey meat
Szechwan pepper* or black pepper
1/3 cup thinly sliced scallions
1. In a large saucepan, bring the stock to a boil. Using the side of a heavy
knife, smash the ginger and chile and add them to the stock. Cover and
simmer for 30 minutes. Discard the ginger and chile and season the soup
lightly with salt and pepper. Cover and keep hot.
2. In separate heatproof bowls, cover the bean threads and shiitake
mushrooms with the boiling water and set aside until softened, about 10
minutes. Drain the shiitakes; cut off and discard the stems and cut the caps
into thin slices. Drain the bean threads.
3. In a medium saucepan of boiling water, blanch the spinach for 15 seconds.
Using a slotted spoon, transfer it to a colander to cool. Add the carrot to
the boiling water; cook for 10 seconds. Add the carrot to the colander.
Squeeze the spinach dry and coarsely chop it.
4. Put the turkey in 4 bowls and season with salt and Szechwan pepper. Add
the bean threads, shiitakes, spinach, carrot and scallions to the bowl, pour
the hot stock on top and serve.
Cooking Tip: *Szechwan pepper can be found at Chinese markets.
Comments: Barbara Tropp, a cookbook author and Asian-restaurant consultant
in San Francisco, calls this a bona fide Asian-style eating soup. Follow
tradition by scooping up the noodles and vegetables with chopsticks, then
sipping the broth. If you have trouble lifting the long noodles (metaphors
for long life) with chopsticks, substitute a small Italian pasta like acini
di peppe, and use a spoon.
Recipe Source: Barbara Tropp, a cookbook author and Asian-restaurant
consultant in San Francisco,
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Turkey Tortilla Soup
Recipe By : Martha Holmberg
Serving Size : 2 Preparation Time: 0:00
Categories : Mexican Turkey
Amount Measure Ingredient -- Preparation Method1 Tbs vegetable oil, plus 1 1/2 to 2 cups for
-- frying the tortillas
1/2 cup finely diced yellow onion
1 1/2 Tbs chili powder
1 Tbs tomato paste
1 quart homemade turkey or chicken broth, or
-- low-salt canned chicken broth
6 sprigs cilantro
kosher salt
3 6-inch corn tortillas, cut into 1/4-inch-wide strips
1 cup shredded or medium-diced leftover roast turkey
3/4 cup medium-diced fresh tomato
1/2 cup cooked fresh corn kernels (or substitute
-- thawed frozen corn)
1/2 cup canned black beans, rinsed and drainedGarnishes1/2 ripe avocado, medium-diced
1/4 cup crumbled queso fresco or feta cheese
3 Tbs chopped fresh cilantro
2 Tbs sour cream, or to taste (optional)
1/2 lime, cut into wedges
1. Heat the 1 tablespoon oil in a medium (3-quart) saucepan over medium
heat. Add the onion and cook, stirring occasionally with a wooden spoon,
until softened and just beginning to brown, 3 to 5 minutes. Add the chili
powder and tomato paste and cook, stirring, for 15 to 30 seconds; don't let
the chili powder scorch. Pour in the broth and scrape the bottom of the pan
with the spoon to loosen any cooked-on bits. Add the cilantro sprigs and
bring to a boil over medium-high heat. Reduce the heat to medium low and
simmer, uncovered, until the broth has reduced by about a third and is very
flavorful, 20 to 30 minutes. Discard the cilantro sprigs and season to taste
with salt.
2. While the broth reduces, fry the tortilla strips: Line a plate or tray
with two layers of paper towels. Pour 1 inch of vegetable oil into a small,
high-sided saucepan (a 6-inch-diameter pan needs about 1 1/2 cups of oil).
If you have a candy thermometer, attach it to the pot. Heat the oil over
medium heat until it reaches 350°F, or until a tortilla strip sizzles
immediately when dipped into the oil. Add 8 to 10 tortilla strips and
scrunch them with tongs for a few seconds to give them a wavy shape. Fry
until the bubbling subsides and the strips are crisp and very lightly
browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle
with a little salt while they're still hot. Repeat with the remaining
strips.
3. Divide the turkey, tomato, corn, beans and tortilla strips between two
large soup bowls. If necessary, reheat the broth until it's piping hot. Pour
the broth over the ingredients in the bowls. Garnish with the avocado,
cheese, cilantro, dollops of sour cream (if using), and big squeezes of lime
juice. Serve immediately.
Comments: Soup isn't an unusual destination for leftover roast turkey, but
this soup is anything but ordinary. Based on a recipe for Chicken & Tortilla
Soup from a previous issue by Fine Cooking's former editor in chief and
publisher, Martha Holmberg, this Mexican-style soup is bursting with all
sorts of interesting flavors and textures. It's light yet satisfying, and it
tastes completely different from the traditional Thanksgiving flavors, so
it's a perfect encore to the big feast.
Recipe Author: Martha Holmberg
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Turkey Minestrone
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Soup Turkey
Turkey Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1 Tbs olive oil
1 cup diced carrot
1 cup diced peeled russet potato
1 cup sliced trimmed green beans
1 clove garlic, minced
Basic Turkey Stock or canned low-salt chicken broth
2/3 cup small elbow macaroni
1/2 cup canned cannellini (white kidney beans),
-- rinsed, drained
1/2 cup drained diced canned tomatoes
1/2 cup diced cooked turkey
grated Parmesan cheese (optional)Basic Turkey Stock1 carcass from 1 cooked 12- to 18-pound turkey
12 cups cold water
1 onion, quartered
1 carrot, thickly sliced
1 parsnip, thickly sliced
1 stalk celery, thickly sliced
1 bay leaf
1 large sprig fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1. Heat oil in heavy large Dutch oven over medium-low heat. Add carrot,
potato, green beans and garlic and sauté until crisp-tender, about 5
minutes. Add stock and bring to boil. Stir in macaroni, cannellini and
tomatoes. Partially cover and simmer until pasta is tender, stirring
occasionally, about 15 minutes. Add turkey and simmer just until heated
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Sprinkle with cheese, if desired.
Basic Turkey Stock (Makes about 8 cups)
1. We call for this stock in all of the recipes here, but if don't have a
turkey carcass on hand, you can substitute canned low-salt chicken broth for
the stock.
2. Remove and discard skin and all visible fat from carcass. Using cleaver
or poultry shears, cut carcass into large pieces. Place pieces in large
stockpot. Add remaining ingredients. Bring to boil, skimming any foam from
surface. Reduce heat and simmer until liquid is reduced to 8 cups, about 2
hours.
3. Cool slightly. Strain stock, pressing on solids to extract as much liquid
as possible. Discard solids. Refrigerate turkey stock overnight. (Can be
prepared ahead. Keep stock refrigerated up to 5 days, or skim fat and freeze
up to 3 months.) Skim and discard solidified fat from surface of stock
before using.
Comments: Just add some crusty bread and a salad to turn the soup into a
comforting meal.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Friday Turkey Soup Base
Recipe By : Rick Rodgers
Serving Size : 0 Preparation Time: 0:10
Categories : Stock Turkey
Amount Measure Ingredient -- Preparation Method
2 Tbs vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium rib celery with leaves, chopped
1 turkey carcass, chopped into large pieces
4 sprigs parsley
1/2 tsp dried thyme
1 bay leaf
1 tsp salt*
1/4 tsp black peppercorns
1. In a large soup pot, heat the oil over medium heat. Add the onion, carrot
and celery and cover and cook, stirring occasionally, until softened, about
5 minutes. Add the carcass pieces.
2. Pour in enough cold water (about 3 quarts) to cover the carcass by at
least 1 inch. Bring to a boil over high heat, skimming off any foam that
rises to the surface.
3. Add the parsley, thyme, bay leaf, salt and peppercorns. Reduce heat to
low. Simmer, uncovered, adding more water as needed to keep the carcass
covered, until the broth is well-flavored, at least 2 and up to 4 hours.
4. Place a colander over a large bowl or pot.
5. Pour the soup base through the colander and discard the solids. Let the
base stand for 5 minutes, then skim any clear fat from the surface.
6. (The soup base can be frozen for 3 months. Cool completely, then store in
airtight containers.)
7. Add enough water to make 2 quarts soup base, or return to the pot and
boil over high heat until reduced to 2 quarts.
Cooking Tip: *If you roasted a turkey using a salt rub or brine method, omit
salt from soup base.
Comments: "Even if you don't want to turn the turkey carcass into a soup,
make the soup base anyway and freeze to substitute for chicken broth in
other recipes," says turkey expert Rick Rodgers. And if you do want soup
right away, start with this base.
Recipe Author: Rick Rodgers
Recipe Source: Thanksgiving 101
* Exported for MasterCook 4 by Living Cookbook *
Gingered Turkey Noodle Soup
Recipe By : Barbara Tropp, a cookbook author and Asian-restaurant consultant in San Francisco,
Serving Size : 4 Preparation Time: 0:00
Categories : Soup Turkey
Vegetable
Amount Measure Ingredient -- Preparation Method2 quarts rich turkey stock
1 2-inch piece ginger, peeled and sliced 1/4 inch thick
1 dried red chile
salt and freshly ground pepper
5 oz bean threads
6 medium dried shiitakes
2 cups boiling water
3/4 lb spinach, large stems discarded
1 medium carrot, shredded
4 cups diced cooked turkey meat
Szechwan pepper* or black pepper
1/3 cup thinly sliced scallions
1. In a large saucepan, bring the stock to a boil. Using the side of a heavy
knife, smash the ginger and chile and add them to the stock. Cover and
simmer for 30 minutes. Discard the ginger and chile and season the soup
lightly with salt and pepper. Cover and keep hot.
2. In separate heatproof bowls, cover the bean threads and shiitake
mushrooms with the boiling water and set aside until softened, about 10
minutes. Drain the shiitakes; cut off and discard the stems and cut the caps
into thin slices. Drain the bean threads.
3. In a medium saucepan of boiling water, blanch the spinach for 15 seconds.
Using a slotted spoon, transfer it to a colander to cool. Add the carrot to
the boiling water; cook for 10 seconds. Add the carrot to the colander.
Squeeze the spinach dry and coarsely chop it.
4. Put the turkey in 4 bowls and season with salt and Szechwan pepper. Add
the bean threads, shiitakes, spinach, carrot and scallions to the bowl, pour
the hot stock on top and serve.
Cooking Tip: *Szechwan pepper can be found at Chinese markets.
Comments: Barbara Tropp, a cookbook author and Asian-restaurant consultant
in San Francisco, calls this a bona fide Asian-style eating soup. Follow
tradition by scooping up the noodles and vegetables with chopsticks, then
sipping the broth. If you have trouble lifting the long noodles (metaphors
for long life) with chopsticks, substitute a small Italian pasta like acini
di peppe, and use a spoon.
Recipe Source: Barbara Tropp, a cookbook author and Asian-restaurant
consultant in San Francisco,
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Turkey Tortilla Soup
Recipe By : Martha Holmberg
Serving Size : 2 Preparation Time: 0:00
Categories : Mexican Turkey
Amount Measure Ingredient -- Preparation Method1 Tbs vegetable oil, plus 1 1/2 to 2 cups for
-- frying the tortillas
1/2 cup finely diced yellow onion
1 1/2 Tbs chili powder
1 Tbs tomato paste
1 quart homemade turkey or chicken broth, or
-- low-salt canned chicken broth
6 sprigs cilantro
kosher salt
3 6-inch corn tortillas, cut into 1/4-inch-wide strips
1 cup shredded or medium-diced leftover roast turkey
3/4 cup medium-diced fresh tomato
1/2 cup cooked fresh corn kernels (or substitute
-- thawed frozen corn)
1/2 cup canned black beans, rinsed and drainedGarnishes1/2 ripe avocado, medium-diced
1/4 cup crumbled queso fresco or feta cheese
3 Tbs chopped fresh cilantro
2 Tbs sour cream, or to taste (optional)
1/2 lime, cut into wedges
1. Heat the 1 tablespoon oil in a medium (3-quart) saucepan over medium
heat. Add the onion and cook, stirring occasionally with a wooden spoon,
until softened and just beginning to brown, 3 to 5 minutes. Add the chili
powder and tomato paste and cook, stirring, for 15 to 30 seconds; don't let
the chili powder scorch. Pour in the broth and scrape the bottom of the pan
with the spoon to loosen any cooked-on bits. Add the cilantro sprigs and
bring to a boil over medium-high heat. Reduce the heat to medium low and
simmer, uncovered, until the broth has reduced by about a third and is very
flavorful, 20 to 30 minutes. Discard the cilantro sprigs and season to taste
with salt.
2. While the broth reduces, fry the tortilla strips: Line a plate or tray
with two layers of paper towels. Pour 1 inch of vegetable oil into a small,
high-sided saucepan (a 6-inch-diameter pan needs about 1 1/2 cups of oil).
If you have a candy thermometer, attach it to the pot. Heat the oil over
medium heat until it reaches 350°F, or until a tortilla strip sizzles
immediately when dipped into the oil. Add 8 to 10 tortilla strips and
scrunch them with tongs for a few seconds to give them a wavy shape. Fry
until the bubbling subsides and the strips are crisp and very lightly
browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle
with a little salt while they're still hot. Repeat with the remaining
strips.
3. Divide the turkey, tomato, corn, beans and tortilla strips between two
large soup bowls. If necessary, reheat the broth until it's piping hot. Pour
the broth over the ingredients in the bowls. Garnish with the avocado,
cheese, cilantro, dollops of sour cream (if using), and big squeezes of lime
juice. Serve immediately.
Comments: Soup isn't an unusual destination for leftover roast turkey, but
this soup is anything but ordinary. Based on a recipe for Chicken & Tortilla
Soup from a previous issue by Fine Cooking's former editor in chief and
publisher, Martha Holmberg, this Mexican-style soup is bursting with all
sorts of interesting flavors and textures. It's light yet satisfying, and it
tastes completely different from the traditional Thanksgiving flavors, so
it's a perfect encore to the big feast.
Recipe Author: Martha Holmberg
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Turkey Minestrone
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Soup Turkey
Turkey Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1 Tbs olive oil
1 cup diced carrot
1 cup diced peeled russet potato
1 cup sliced trimmed green beans
1 clove garlic, minced
Basic Turkey Stock or canned low-salt chicken broth
2/3 cup small elbow macaroni
1/2 cup canned cannellini (white kidney beans),
-- rinsed, drained
1/2 cup drained diced canned tomatoes
1/2 cup diced cooked turkey
grated Parmesan cheese (optional)Basic Turkey Stock1 carcass from 1 cooked 12- to 18-pound turkey
12 cups cold water
1 onion, quartered
1 carrot, thickly sliced
1 parsnip, thickly sliced
1 stalk celery, thickly sliced
1 bay leaf
1 large sprig fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1. Heat oil in heavy large Dutch oven over medium-low heat. Add carrot,
potato, green beans and garlic and sauté until crisp-tender, about 5
minutes. Add stock and bring to boil. Stir in macaroni, cannellini and
tomatoes. Partially cover and simmer until pasta is tender, stirring
occasionally, about 15 minutes. Add turkey and simmer just until heated
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Sprinkle with cheese, if desired.
Basic Turkey Stock (Makes about 8 cups)
1. We call for this stock in all of the recipes here, but if don't have a
turkey carcass on hand, you can substitute canned low-salt chicken broth for
the stock.
2. Remove and discard skin and all visible fat from carcass. Using cleaver
or poultry shears, cut carcass into large pieces. Place pieces in large
stockpot. Add remaining ingredients. Bring to boil, skimming any foam from
surface. Reduce heat and simmer until liquid is reduced to 8 cups, about 2
hours.
3. Cool slightly. Strain stock, pressing on solids to extract as much liquid
as possible. Discard solids. Refrigerate turkey stock overnight. (Can be
prepared ahead. Keep stock refrigerated up to 5 days, or skim fat and freeze
up to 3 months.) Skim and discard solidified fat from surface of stock
before using.
Comments: Just add some crusty bread and a salad to turn the soup into a
comforting meal.
- - - - - - - - - - - - - - - - - -
Turkey Soup with Danish Dumplings - a long time family favorite
I've been making this for at least 20 years and made a big batch yesterday. It is so delicious, especially the dumplings.
http://www.tasteofhome.com/Recipes/Danish-Turkey-Dumpling-Soup
I've been making this for at least 20 years and made a big batch yesterday. It is so delicious, especially the dumplings.
http://www.tasteofhome.com/Recipes/Danish-Turkey-Dumpling-Soup