Not much going on in my Travco universe right now, so I thought I’d share my turkey soup recipe with you. Freeze your leftover Thanksgiving or Christmas turkey carcass so you can make it ahead for a camping trip. I especially like using a bird that was stuffed, as the bits of savory bread thickens and adds flavor.
1 leftover turkey carcass
2-4 tbsp olive oil
2 litres (8 cups) chicken broth
2 litres (8 cups) water
1 medium onion, chopped
1 cup mushrooms, chopped
1 cup cauliflower, chopped
1 cup carrots, chopped
½ tsp each basil, thyme, sage
1 cup uncooked instant brown rice or elbow macaroni (cook’s choice)
METHOD: In a large pot, brown the vegetables in the olive oil on medium-high heat (5 minutes). Once softened, add the mushrooms and heat through another minute or two.
Place the turkey carcass in the pot and fill with the chicken broth and water until the bones are mostly covered and/or the pot is 2/3 full. Add herbs. Bring to a boil and simmer on the stovetop until the carcass falls apart (30-45 minutes).
While the pot is simmering, cook the rice or macaroni according to instructions. Using a slotted spoon, remove the turkey bones. If there are any large chunks of meat, you may want to cut them into spoon size bits.
Add the macaroni or rice, stir well and serve.
Makes at least 6-8 bowls. Batch may be doubled.
NOTE: You can vary the quantity of vegetables and rice or macaroni to taste. Also if you prefer, you can cook the rice/macaroni in with the soup, but I prefer the texture when it is added at the end.
If you like this and would like to see more of my soup recipes, let me know. My husband and I enjoy creating soups together and have several successes we’d love to share.