Last Hurrah

One of the things I enjoy most about making a large chicken or turkey is making my own soup stock from the bones.

It is so easy that it will make you wonder why you ever bought the store bought kind.
The stock can be used as a base for soup, in casseroles or to make gravy.

The first recipe is for the stock and the second is my homemade turkey soup.
This hearty soup makes a great light meal on a cold winter night when served with warm rustic bread.


Fragrant Turkey Stock

• 1 turkey carcass
• 1 carrot and onion roughly chopped large
  
• 3 celery ribs roughly chopped large
  
• About 10 cups of water to cover
• 3 bay leaves
• small handful each of coriander seeds, fennel seeds, salt and peppercorns
  

In a large stock pot place the turkey carcass. Cover with water and add the seasonings.
Bring to a boil then reduce heat to medium low and simmer for 2 hours. Skim any foam that forms on the top.
Pour through a strainer and refrigerate overnight. The next day you will see a layer of solid fat on the top. Simply remove and discard.
Your stock is now ready to be made into soup.

Hearty Turkey Vegetable Soup

• ~olive oil
• 1 small red or white onion diced
• 1 celery rib diced
• 2 carrots diced
• 2 garlic cloves minced
• 1 cup of rice
• 1 can of navy beans
• diced turkey meat
• handful of frozen peas
  
• 8 cups of turkey stock
  
• 1 tbsp each of parsley , thyme and basil
• salt and pepper to taste

In a large soup pot heat the oil and cook the onion, carrot, garlic and celery until softened. add the seasonings and mix well.
Add the stock and bring to a boil.
Add the rice cover and reduce heat to medium and cook until rice is tender.
Add the peas, beans and turkey meat and simmer for about 30 minutes.
Adjust seasonings to taste.
Ladle into bowls and serve with warm bread.

Cheers!