LEFTOVER TURKEY SOUP
large pot
sheet pan
sheet pan
1 Tablespoon olive oil
1 onion, diced
1 carrot, diced
2 stalks celery, diced
1/2 bunch parsley, stemmed, leaves minced
leftover stuffing
leftover gravy
leftover turkey bones and skin
leftover turkey, removed from bones and set aside, covered in the refrigerator
3/4 cup pearled barley
1/2 cup dry white vermouth
1. Saute the onion in olive oil until it is tan.
2. Add the carrot, celery, parsley stalks (tied with a rubber band), stuffing, barley, gravy, turkey bones and skin.
3. Add vermouth and enough water to cover. Set over low heat and allow to cook until the barley has bloomed (40 minutes to 1 hour) and is soft.
4. Off heat. Skim skin and fat from surface of soup. Remove parsley stems and discard. Also discard the bones.
The simplest way to do this is to strain or remove all solids from the soup with a slotted spoon and place them on a sheet pan.
5. Return the solids to the soup. Add turkey and fresh chopped parsley. Season to taste. Reheat and serve hot.
NANCEEE B'S NOTES: Fat and skin rise to the top of the soup. They add flavor so leave a thin skim of fat. It can be completely removed after refrigeration. Since I roast my turkey on a grid of celery, onions and carrots (so that it won't stick to the pan) , those vegetables go into my soup pot. Celery and parsley add natural salt to the soup. Carrots add natural sugar.
c. Nancy Bookman Hoffman
6 comments:
LOVE the recipe, but wondering how much Vermouth you would recommend....
;-}
OH! And any chance of some post-Thanksgiving kitchen and cooking tips from this experienced cook??
All things domestic are very much on my radar this time of year more than others. Might now be a great time to clean my oven, before the next holiday crush?
Any ideas for what to do with that abundant fat I skim off of the soup?
Anything I should accumulate in my freezer so I'm extra ready for my big December meals?
Considering my mother and others of her generation considered it part of their feminist mystique to be kitchen averse, one cannot underestimate how little has been passed on to me and my generation. I'd like to have useful tips to share with my kids someday!
To clean your "turkey" stained oven, place ammonia in a glass bowl on the floor of the oven over night. The next morning carefully open the oven door, making sure the fumes do NOT hit your eyes. Wipe the sides, ceiling and floor of the oven with a damp cloth or sponge. The same thing can be done with a separate broiler. If some large lumps remain, run a razor blade scraper through a bar of soap, then scrape clumps off the oven surface. The soap will prevent the razor from scratching. It can be used (soaped) on glass oven doors as well.
Keep an empty coffee can in the refrigerator for the fat. Cap the plastic top onto the bottom for use when the can is full. I set the can on a piece of cardboard or a folded paper towel so that if I spill the fat over the side of the can, it won't rub off when I return it to the refrigerator.
Poultry fat is very tasty and salt free. It also has a high smoke point, meaning that it can be used over a high flame without burning. It's great for home fried potatoes and greasing the next bird for roasting.
If you can accumulate about 3 cans (about 5 pounds) of fat (any kind), you may want to try to make your own laundry soap. It's a long, messy, process with lots of ingredients, including caustic lye. I usually do it in a big old enamel roasting pan, outdoors in the barbecue pit.
Otherwise, cap the can when it is full with the plastic lid you saved on the bottom of the can. Throw it in the garbage.
Because I bake the big thing I accummulate in my freezer is unsalted butter whenever it is on special.
Big winter holidays like Christmas/Hannukah/Kwanza either call for a wonderful brunch or a simple elegant dinner. Both require some baked goods.
Think ahead and try to freeze anything you are going to bake well ahead of time. Most baked goods freeze beautifully without suffering any flavor loss. They must be beautifully sealed in plastic. Because they incorporate AIR, they also defrost pretty quickly within their wrappings.
Getting the baking out of the way long before due date takes much of the cooking pressure off the big event.
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