Turkey caracass soup is the best way to cook your leftover turkey.
Ingredients
For the stock:
- 2 medium onions, coarsely chopped
- 1 teaspoon salt
- turkey carcass, cut into pieces
- 1/2 cup diced carrots
- 3 minced cloves garlic
- 12 cups of water
- bouquet garni made with 6 sprigs fresh parsley and 1/2 teaspoon dried thyme leaves and 1 bay leaf
- 1/2 cup diced leek
- leftover gravy
- 2 ribs of celery with leaves, coarsely chopped
For the soup:
- 1 tablespoon olive oil
- 1 1/2 tablespoon flour
- 1/3 cup raw barley or rice
- 1/2 finely chopped onion
- 1/2 cup finely chopped mushrooms
- 1 cup diced turkey meat
- 1/2 cup diced celery
- 1 teaspoon dried marjoram
- 1 cup diced turkey meat
- 2 tablespoons chopped parsley or chives
- 1 cup diced onions
- 2-3 cloves minced garlic
- hot pepper sauce
- 6-7 cups turkey stock
- salt
- ground pepper
Instructions
Start by preparing the stock. Use a large pot to combine all the ingredients. Wait for the stock to start boiling, then let it simmer with a lid for 2 to 3 hours.
Use a strain for the stock when the time is up, then leave the pot on the side. When it’s cooled down, you can discard the fat.
Take away the meat from the bones and leave it in the fridge. Also remove the bones, vegetable, and the rest of the ingredients.
You can now start cooking the garlic and onion together in a stockpot. Next, include the mushrooms, celery and cook for 5 more minutes.
Pour in the flour and mix while the pot is on the stove for 1 minute.
Transfer the stock to the stockpot, as well as the barley, salt, pepper, and marjoram. Wait for the soup to start boiling, lower the heat and let it simmer with a lid for 1 hour.
Finally, finish off with hot pepper sauce and turkey meat.
Serve the turkey carcass soup right away with parsley on top.
