turkey frame soup

Turkey frame soup 2013

After the Christmas turkey was carved and leftovers used for sandwiches etc., the turkey frame and bones went to the freezer as I didn’t want to make soup right away.
But now……it’s time for soup !

Place the turkey frame In a large stock pot with other bones,from the legs, wings etc. Also in goes your vegetables peelings that you have saved, onions ,celery, greens, etc. Cover with water and bring to a gentle boil. Let simmer for about 2 hours, enough time to watch a movie etc.

Remove the stockpot from heat. Boil water in a separate pan and in a cast iron skillet sauté finely chopped onions, garlic and celery in olive oil till limp.

Now drain the contents of stockpot through a sieve collecting the broth or using a slotted spoon, remove all the turkey bones and meat, discarding the vegetables. Strain the reserved stock with a finer mesh strainer and funnel into mason jars, returning about two cups to a pan. Cover and refrigerate the remaining stock for other uses.

To the stock in the pan add a can ,14oz, of diced tomatoes and simmer. Add the sautéed onions garlic and celery to the pan.

Add about 4 oz of tubettini pasta to the pan of boiling water and cook the pasta till full size, Drain and add to the soup.

Return to the turkey frame and bones and pick off and dice turkey meat .
Add to the soup, top off with water as needed and adjust seasonings to taste. This recipe, salt, pepper, bells seasonings and several flakes of dried hot pepper flakes and a splash of hot sauce.

Let simmer several minutes and ladle into a bowl, top with grated Parma or Romano. Enjoy with a side of toast.
A with any soup, the ingredients are up to you.


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