Thanksgiving Soup is a Twist on Tradition

Holiday leftovers are something to be thankful for!

Our family has started a new Thanksgiving weekend tradition. After Thanksgiving supper while the kitchen crew cleans up, my husband carves the last of the meat and soupmaking begins. The carcass goes into the pot along with vegetables and herbs. After cooking for a couple of hours—while we play cards and eat pumpkin pie—the stock chills overnight. The next day we strain the stock and add more vegetables, herbs and wine. But we don’t stop there. We warm the leftover stuffing, put a large spoonful in each bowl and top it with the turkey soup. Add warm artisan bread, cheese and a salad and you have a supper the day after Thanksgiving that may become a tradition for your family, too. Isn’t good food always something to be thankful for?

RECIPE: Thanksgiving Soup

INGREDIENTS

Stock
1 turkey carcass, cut into 4 or 5 pieces to fit soup pot
1 large onion, chopped
1 large rib celery, chopped
1 large carrot, chopped
2 cloves garlic, chopped
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme

Soup
1 medium onion, chopped
1 large rib celery, chopped
2 medium carrots, chopped
1 tablespoon minced fresh thyme
2 cups dry white wine
2 tablespoons minced parsley
Leftover turkey
Salt and pepper
Leftover stuffing

DIRECTIONS

Place turkey carcass in soup pot and cover with cold water. Add onion, celery, carrot, garlic and bay leaf. Bring stock to boiling over medium-high heat. Skim fat or foam as it rises to the surface. Reduce heat to simmer and add parsley and thyme. Simmer for 2 hours. Chill.

The next day skim fat from the surface and strain stock into another soup pot or Dutch oven. Add onion, celery, carrots, thyme and 1 teaspoon salt to stock and simmer until vegetables are tender. Add shredded leftover turkey and white wine. Simmer 20–30 additional minutes. Stir in parsley and taste. Add salt and pepper as needed.

Reheat leftover stuffing. Place a large spoonful of the stuffing in each bowl and cover with turkey soup.

Serves 8–10.

Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House.

Find more Dining In recipes here.

 

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