It’s been a crazy few weeks. Since my husband is deployed, I decided to hit the road and drive myself and my dog home for the holidays. I drove 5 days with a couple friends from California to Massachusetts. I’ve done this trip a few times already, it’s a lot of fun with company but still exhausting. I originally wanted to cook Thanksgiving dinner for my family once I got back, but now I’m glad I took their advice and sat it out. I’ve been home about a week and am just now feeling like I’ve caught up on sleep.
A couple weeks ago I cooked a “friendsgiving” meal in California. Afterwards, I came up with a leftovers soup recipe that was pretty great. I planned on posting it the day after Thanksgiving. Problem is, I left my handwritten recipe on the west coast. I know a lot of people have already used their leftovers or eaten them all, but once I got my hands on a turkey carcass here, I had to try and recreate my soup.
So after a small delay, here is my leftover turkey soup!
- 1 roast turkey carcass
- 4-6 qts water
- 12 oz wheat beer
- 2 Tbsp salt
- 2 Tbsp pepper
- 1/2 yellow onion
- 1 large shallot, cut in half
- 3 celery stalks, cut in thirds
- 2 carrots, cut in thirds
- 1 lemon, cut in half
- 2 pieces of peeled ginger root, about 1″
- 6-8 garlic cloves, smashed
- 2 stems fresh rosemary
- 1 stem fresh sage
- 4 stems fresh thyme
- Put the turkey carcass in a large stock pot. Pour in 4-6 quarts water, until the turkey is submerged. Add the beer, salt, and pepper, and bring to boil.
- Add the rest of the ingredients and reduce hear to low. Simmer for 2-4 hours until meat is easily removed from the bones.
- Using a ladle, strain 4 quarts of stock through a mesh colander or cheese cloth into a separate bowl or vessel. Pick as much turkey meat off as you can and add it to the stock. Set aside.
- 4 Tbsp butter
- 1/4 cup leftover squash puree (you can substitute with flour if needed)
- 2 tsp garam masala
- 2 tsp curry powder
- 2 zucchini, cut in half lengthwise and sliced
- 1 1/2 yellow onions, cut into petals
- 5 celery stalks, sliced
- 4 carrots, peeled and sliced
- 1 shallot, diced
- 4 qts homemade turkey stock
- 1 cup of carrot greens, coarsely chopped
- 1 Tbsp fresh rosemary leaves
- 1 Tbsp fresh sage leaves, chopped
- 1 Tbsp fresh thyme leaves
- 1 lemon, zested and juiced
- salt & pepper to taste
- In a ceramic soup pot or dutch oven, melt butter over medium low heat. Stir in squash (or flour) until thick, making a roux. Add garam masala, curry powder and a pinch of salt and pepper.
- Add zucchini, onion, celery, carrot and shallot to the pot and stir until coated. Reduce heat to low, cover, and let simmer for 20 minutes.
- Carefully pour or ladle the turkey stock and meat over the vegetables. Add the carrot greens, rosemary, thyme, sage and lemon zest. Cover and cook on low heat for at least 2 hours, stirring occasionally. In the last 5 minutes, stir in the fresh lemon juice and salt and pepper to taste. Garnish with fresh herbs and bread (optional)
What’s kind of funny is that my brother in law loves making turkey soup after Thanksgiving. He does his with hot peppers, corn, beans… much more of a Tex-Mex take on it. He made his, and I actually “borrowed” the leftover turkey from a friends dinner the next night. So basically, it was soup wars this weekend at home. No one could pick a winner though, since they were two totally different takes.
I like traditional recipes with a twist. I kept my soup fairly classic, but was inspired by the cinnamon and nutmeg smell of the leftover squash puree, and decided to add in some Indian spices to enhance those flavors.
Soup is an easy way to use up Turkey Day leftovers. The cover photo is my first batch. I didn’t use the indian spices, squash, ginger and zucchini at first. It was definitely more traditional. In the end, I’m glad I got a second chance to revisit and add to this recipe.
You don’t need to follow this, or any, recipe word for word. Soups are a great tradition for after the holiday and every family probably had a way they like to do it. Whether it’s spicy and heading south of the border like my brother in law’s take, a classic with a twist like mine, or made with whatever herbs, vegetables and flavors you enjoy, it’s always a hit. And a great way to condense and clear space in the fridge, am I right?
Like I said, I’m with my family through the holidays. I’ll try and come up with some fun posts while I am here, especially now that the countdown to Christmas is on!