Recipe by 3KillerBs
You've had the big meal, you've had the traditional hot, turkey sandwiches and Mom's delicious turkey casserole, now you're down to the bones. Try this colorful soup variation to finish off the bird in style. You make the stock ahead so you can degrease it then make the soup the next day or freeze it to use at your convenience. Time to make does not include making the stock.
Top Review by JackieOhNo!
What a wonderful alternative to the typical turkey soup recipes you find after the holidays! I fortunately had a turkey carcass in the freezer, which I used for the stock, along with the onion and celery, adding some salt and pepper, as well. The soup ingredients are such a nice change of pace and really give the recipe an Italian flair. A really flavorful soup that sticks to your ribs. Thanks for sharing! Made for Fall PAC 2012.
- 1 turkey carcass
- 1 onion (optional)
- 1 stalk celery (optional)
- 2 (14 ounce) cans diced tomatoes
- 1 -2 garlic clove, put through press
- 1 pinch thyme
- 1⁄2 teaspoon italian seasoning
- salt and pepper, to taste
- 1 lb frozen spinach
- 1⁄2-1 lb tricolor rotini pasta
- parmesan cheese or asiago cheese, for garnish
Directions See How It's Made
- To make the stock: Remove any remaining stuffing from the turkey carcase. Break the backbone just at the join with the ribs to make it easier to get into the pot.
- Put the carcase, any drippings you have, and any stray parts like wingtips, that leg no one wanted, and pieces of skin into a stockpot.
- Peel and quarter the onion. Add it to the pot.
- Break the celery into 2-3 pieces and add that as well.
- Add COLD water to come up about 3/4 of the way up the bones. Bring to a simmer and simmer gently for 3-4 hours.
- Cool and refrigerate to congeal the grease.
- The next day, remove the congealed grease (if it didn't harden sufficiently in the fridge give it a couple hours in the freezer).
- Warm the broth enough to be comfortable for your hands. Strain the warmed broth through a colander into another pot. (Some people like to line the colander with cheesecloth).
- Pick the useful meat from the bones and return it to the broth. Proceed with the soup or freeze for later use.
- Note -- remember the pot/bowl when straining the broth. Every soup maker has forgotten at least once. :oops:.
- Add tomatoes, garlic, thyme, Italian seasoning, salt, and pepper and bring to a boil.
- Add the spinach and return to a boil.
- Add the rotini, return to a boil, then simmer for 10-12 minutes or until the pasta is cooked, stirring several times.
- Serve sprinkled with Parmesan or Asiago cheese.
- Note, its out of season after Thanksgiving, but if you have some fresh basil available, chop a few leaves and scatter a pinch over each bowl before adding the cheese.
- Note: 2-4 chicken carcases or several pounds of backs and necks can be substituted for the turkey carcase. Roast the backs and necks first for the richest flavor.