Turkey Soup
Well, I didn’t have enough leftover turkey to make my favorite Tettrazini, but I did manage to make a pot of turkey soup with the carcass and the little bit of leftover meat. I always use the chicken or turkey carcass to make the broths and stocks I use a lot of in my cooking. This time it became turkey barley, mostly because I love barley and I usually use noodles when I make chicken soup so I wanted something a little different this time.
Turkey Barley Soup
One turkey carcass, pick off the best of the meat on it and set that aside for later
Place the carcass, a few scraped carrots, one large peeled onion and a few stalks of celery into a roasting pan, season with a little salt and pepper and pour two tablespoons of oil over it. Place in a 400 degree oven for 30 minutes until the veggies start to take on some color.
Place the roasted carcass and veggies into a large tall stock pot, cover with cold water and place on a medium flame until it comes to a boil. Lower the heat to a simmer and cook for a minimum of 3 hours. Drain thru a fine strainer lined with cheesecloth and discard the solids.
For the Soup
Into the rinsed out stock pot place:
the meat that wasn’t used to make the broth
4 carrots scraped and diced
4 stalks celery sliced thin on the bias
1 medium onion diced small
1/2 cup barley
3 chopped tomatoes
salt & pepper to taste
3 tablespoons chopped fresh parsley
the strained broth
Bring to a simmer and cook until barley is done, taste and adjust seasonings. Serve it with a salad and some crusty rolls and you have a nice meal to take off the chill of winter.