Article published November 18, 2008
Day-After Thanksgiving Turkey Soup
1 cooked turkey carcass, skin and fat removed
4 carrots, sliced
3 large onions, unpeeled and finely chopped
2 parsnips, sliced
2 potatoes, peeled and diced, optional
12 cups water
2 bay leaves
2 teaspoons dried thyme
4 cups diced cooked turkey
2 ribs, celery, coarsely chopped
1 spring fresh thyme
Salt and freshly ground black pepper
In a large pot, combine turkey, carrots, onions, parsnips, potatoes, stock, bay leaves and thyme. If the turkey isn’t immersed, add more water to cover. Bring to a simmer over medium heat; reduce heat and simmer 2 hours.
Using tongs, transfer turkey bones to a large plate and let cool; keep soup simmering. Pick any meat from bones and discard bones. Return meat to pot and add diced turkey; heat until steaming, about 5 minutes. Season with salt and pepper. Discard bay leaves. Ladle into heated bowls.
Yield: 12 servings
Source: Adapted from 300 Sensational Soups
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