Day After Turkey Soup
Don’t you just love to make soup the day after Thanksgiving?  I make it different every time.  Mainly because I never know exactly what vegetables I will have left over.  But I always do the following:
Take 1 turkey carcass (remove as much meat as you can and set aside).  Put it it a preheated 400 degree oven for 30 minutes.  Add the following vegetables (I use a half sheet cookie tray).  
1 large onion, cut into quarters
3 or more carrots, cut in 1/2 inch slices
2 celery stalks, cut in 1/2 inch slices
Roast for 15 to 20 minutes. By this time the carcass should be quite browned.  Remove the carcass and vegetables.  Place carcass and vegetables in a large soup kettle or pot and add about 4 quarts of water.  You may need to add 1 more quart.  Just cover the carcass with water.  
Add the following:
1 bay leaf
2 teaspoons dried thyme
salt and pepper
Simmer for 45 minutes to 1 hour. Partially covered.
I also add the following if I have them and simmer 10 more minutes to blend flavors:
green beans
chopped potatoes (I usually peel 2 potatoes, slice 1/2”) They break up and give the soup a “thickness” that I love.  If you don’t, leave them out.
any stuffing you have (about 1 cup), adds a lot of flavor
corn kernals, I use frozen  or greens that you may have
wide noodles
I also put a spoonful more of the dressing in the bottom of the bowl and add the soup over it.  I also added 3 croutons and just a sprinkling of Gruyere cheese.  
Yummy!!  I don’t have nutritional information yet.  I am in the process of writing down the recipe (precisely).  As soon as I finish the recipe I will publish the information. It’s a very nutritious soup and quite satisfying.  A cup with a side salad, is delicious.  No reason why you couldn’t freeze it.  Just be sure it is completely cooled before you freeze.  Defrost the night before or in a bowl of cold water.  
Day After Turkey soup
Monday, November 27, 2006