Sunday, December 30, 2012

Guest Post – Hey, Turkey Soup!

I’m back! We took a nice little blogging break in this house for the holidays but now that Christmas is all said and done (hope yours was great!) it’s time for some new posts. We’re starting today with a recipe from One Hungry Dude, perfect for those turkey dinner leftovers.

It's after Christmas, and if you've cooked a turkey, you're likely looking for something to do with the leftovers. So don't throw out the bones, they can form the base of a delicious and easy to prepare soup. Feel free to improvise on the amount of turkey meat and pasta. I prefer a heavier soup, with plenty of meat and pasta to sop up the broth; but there is so much flavour in this recipe, a lighter hand would also suffice.

turkey soup 1
• 4 Tbsp Olive Oil
• 2 Onions, each cut in half
• 2 Cups Baby Carrots
• 5 or 6 Garlic Cloves
• Salt and Pepper
• 4 Dried Bay Leaves
• 2 Tsp Dried Rosemary
• Leftover turkey, bones and meat
• Zest and Juice from half a Lemon
• 3 Cups Fusilli
• 2 Tsp Dried Parsley

Start by separating the meat from the turkey bones. Then in a stock pot, add the olive oil, onions, one cup of the baby carrots, and garlic, and heat over medium-high. Cook until the onions just begin to brown, then add the salt and pepper, bay leaves and rosemary. Continue cooking for another two to three minutes, then add the bones. Cook for another five minutes, then add the lemon and 12 cups of water.  Reduce the heat and let simmer, stirring occasionally, for anywhere between two to four hours, depending on the amount of time you have available. The longer you simmer the broth, the more depth it develops.

Strain the broth and discard the solid material. Return the broth to a simmer and thinly slice the remaining baby carrots. Add the carrots to the broth, and continue simmering for another 15 to 20 minutes. Then add the turkey meat and Fusilli, and simmer for another 30 minutes. Ladle the soup into bowls and serve with fresh bread or grilled cheese.

This recipe serves five to six people.

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