The essence of Thanksgiving in liquid form. This soup extracts every last bit of goodness from the poultry remains. Resist the urge to pick the bones clean before using this application. A little meat in the soup, especially dark meat, will up the flavor ante considerably.
Bird to the Last Drop
- 2 quarts vegetable broth
- 1 turkey carcass
- 1 10- ounce box frozen vegetable medley
- 1/2 cup long-grain white rice (uncooked)
- 2 cups turkey meat (cubed or torn into small pieces)
- 1 teaspoon Old Bay seasoning
- 2 teaspoons dried thyme
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste (lots))
- Put the broth and carcass in an 8-quart pot over low heat and bring to a simmer. Cover and cook for 1 hour.
- Remove the carcass.
- Add the vegetables, rice, turkey meat, Old Bay, and thyme to the pot and simmer for another 20 minutes.
- Season with salt and serve along with the pepper grinder. I don’t know why it is turkey seems to be able to take so much pepper, but by the time I’m through with it the bowl is teeming with wee black bits. And I’m not a huge black pepper fan.
Yields: Approximately 6 servings