I suppose a post about Thanksgiving and the season’s abundance would have been appropriate but unfortunately, it didn’t happen. We were blessed though and bought two turkeys from two different local farms: a heritage bird from Rumbleway and a traditional white from Sunny Hill. We enjoyed a feast at my parents’ house surrounded by family and children. There was stuffing, squash, potatoes, brussels sprouts, bread and cranberry sauce. You can really hit a home run on Thanksgiving and do it completely local. That is the point, right? A feast that celebrated the harvest.
For the meals following Thanksgiving we have enjoyed: Creamed Turkey over Biscuits, Turkey Pot Pie and tonight was Turkey Soup.
If you had turkey meat left on the bird, just pulled it off and put it in a container. Most recipes call for 1-3 c. of chopped, cooked turkey meat. Don’t throw out the carcass either. Simply break it apart and simmer in a large pot of water for about 4 hours. You can throw in any odds and ends vegetables or greens. After four hours strain the liquid from the parts and you will have an abundance of stock. You can use it to make soup or freeze it in 1-2 c. portions for use later.
Left over Turkey Soup
4 c. stock
2 c. of water
1 small onion, chopped
1 medium carrot, chopped
1 c. peas (frozen)
~ 1 c. Noodles, Rice or Potatoes
1 c. Turkey, chopped
Saute the onions and carrots in 2 T of butter over medium-high heat until the onions are soft. Add everything but the turkey and cook 10-20 minutes depending on the starch you chose. Add the turkey in the last 5 mins. You can spice with 1t salt and 1/4 t of fresh ground pepper or whatever other seasonings you enjoy.
This is a very kid friendly soup since there aren’t a lot of ingredients and they recognize just about everything.