In the style of our forefathers – rather fore-mothers, we are not ones to waste any portion of an animal product.
Even before our Thanksgiving meal was over, Doug took it upon himself to place the turkey carcass in a large pot of water to cook.
This resulted in a huge bowl of turkey broth, which, once chilled, became a gelatinous mass – which is a good thing. Any remaining meat left on the carcass was removed (by me) creating a fair amount of turkey tidbits – the beginning of a hearty soup.
Here’s how we created our ‘Post-Thanksgiving Turkey Vegetable Soup’.
Post-Thanksgiving Turkey Vegetable Soup
- ½ cup each: celery, carrots and onions (coarsely chopped)
- 2 tbsp butter AND olive oil (yes, both!)
- 5 cups gelled turkey broth
- Salt, pepper, dried herbs – such as marjoram and thyme (to taste)
- 2 bay leaves
- 2 tsp ‘Better than Bouillon’ Roasted Chicken Base (optional, but recommended! )
- ¾ cup dry pasta of choice (orzo, egg noodles, elbows) (uncooked)
- 2 cups turkey meat (chopped)
- parsley (chopped, optional for garnish)
- In a large pot, heat the butter and olive oil. Add the chopped vegetables and sauté, stirring frequently, until softened. Season with a little salt and pepper.
- Add the gelled broth and allow to thin-out from the heat. Add the dried herbs, to taste, and bay leaves. Bring broth to a boil. Taste to determine if the bouillon needs to be added.
- Add the uncooked pasta, stirring, so it won’t stick, and cook until the pasta is tender. (Refer to directions on the pasta package for cooking time.)
- NOTE: You might have to add broth or water, a little at a time, since the pasta will absorb some of the liquid as it cooks.
- Remove and discard bay leaves. Add 2 cups of turkey tidbits. Simmer soup for 10 minutes.
- Garnish with chopped parsley, if you wish.