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Bird to the Last Drop
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 6 servings
A warm and hearty soup made easy with leftover Thanksgiving turkey and store-bought ingredients.Resist the urge to pick the bones clean before using this application. A little turkey meat in the soup, especially dark meat, will up the flavor ante considerably. As always, season to taste, but don’t be afraid to go heavy on the black pepper. I don’t know why 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. This recipe first appeared in Season 3 of Good Eats.
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- 2 quarts vegetable broth
- 1 turkey carcass
- 2 cups cooked turkey meat, cubed or torn into small pieces
- 1 (10-ounce) box frozen vegetable medley
- 1/2 cup long-grain white rice, uncooked
- 2 teaspoons dried thyme
- 1 teaspoon Old Bay seasoning
- Kosher salt
- Freshly ground black pepper
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 6 servings
Procedure
- 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 turkey meat, vegetables, rice, thyme, and Old Bay to the pot and simmer for another 20 minutes.
- Season with salt and pepper. Serve hot.
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