Day After Turkey Soup
Source of Recipe
jJaney
Recipe Introduction
This soup makes great use of
leftover turkey. If you've already
frozen the carcass, there's no
need to thaw it out before using
it in this recipe.
List of Ingredients
Day After Turkey Soup
1 turkey carcass, broken into 3-4 pieces
3 carrots, halved crosswise
2 celery stalks, halved crosswise
2 tablespoons tomato paste
Coarse salt
1 teaspoon crumbled dried rosemary
1/4 teaspoon red-pepper flakes
5 cups kale leaves, shredded
3 cups leftover diced cooked turkey
1 package (10 ounces) frozen corn kernels
1 can (15 1/2 ounces) white beans, drained and rinsed
4 scallions, thinly sliced
Recipe
lace the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups).
Bring to a boil over high heat, skimming any foam that rises
to the surface.
Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary.
Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
With a wire skimmer, remove and discard turkey carcass and vegetables.
Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
Bring broth to a boil over high heat.
Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt.
Add kale, reduce to a simmer, and cook until kale is tender,
5 to 7 minutes.
Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes.
Season with salt if desired.
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