Recipe by OneFootInThePoorHouse
So, it's four days after Thanksgiving and my leftover turkey is threatening to revolt and turn on me and my mother's in my ear "Make some stock, make some stock!" BAH! So. Soup. It's pretty darn easy, doesn't need much seasoning and is perfect for the After-Thanksgiving Cold that everyone seems to get at the same time. I just made a pot of this and started doling it out.
Top Review by ElaineAnn
My turkey carcass and the cut up white meat was gifted to me by a neighbor (who never makes soup). All I had to do was split the soup with her. This was a win-win situation. My contribution to the soup was a few hours of time and less than $2. Great soup and it was very easy. Thanks for sharing a lovely recipe. Made and enjoyed for PAC Spring '09.
- 1 (15 -20 lb) turkey carcass
- 1⁄4 cup butter
- 1⁄4 cup flour
- 6 cups roughly chopped pre- cooked turkey
- 1 lb corkscrew macaroni
- 1 teaspoon olive oil
- 2 small onions
- 2 garlic cloves
- 1⁄2 cup white wine
Directions See How It's Made
- For the base of your soup, arrange the turkey bones (break them off from the carcass if you need to) in a really big pot, about 8 quart pot ought to do just fine. Cover this with water and bring to a boil. Turn down to a simmer and cook for one hour. By then, the stock should be nice and golden with cooked bits of meat floating hither and yon.
- Strain, catching all the stock in another pot or bowl big enough to hold it all. Feed bones and leftover meat bits to the ravenous pet doggies staring at you through the glass door.
- In a smaller pot, melt butter. Slowly add flour, whisking quickly until the creamy mixture starts to bubble. Continue whisking, add some of the turkey stock to the flour/butter mixture until it looks good and cloudy (about 2 or 3 cups). Add this mixture back to the main pot of stock and set aside.
- Cook pasta according to package directions, strain and set aside.
- Add olive oil to a big pot. Make sure this pot can hold the stock, turkey and pasta because this is the pot that will be holding it all. About 8 to 10 quarts should do just fine.
- Chop up the onion roughly and add to olive oil. Cook onion for a few minutes until it's mostly soft, then add the garlic. Cook these two together for another couple minutes then add the white wine (substitute turkey stock). Stand back when you add this because the pan is going to be hot and will probably steam up real big. Since I have a tendency to hover over my pots, I usually get an eyeful of vaporized alcohol and spend the next five minutes cursing my existence and the bottle of cheap wine I used.
- Stir up all the yummy bits at the bottom of the pan and then add the chopped up turkey. It's not necessary to cook the turkey a second time but I like to warm up the turkey and cook off some of the butter left on the breast or oil in the dark meat and allow the turkey to combine with the onion.
- Add all of the turkey stock and warm thoroughly, do not boil. Add the cooked pasta.
- If you like more tender meat in your soup, omit the pasta at the end, throw the whole kit'n kaboodle into a crockpot on low for at least 4 hours, no more than 8. Add the pasta and serve.