Gobble that leftover turkey

I love the movie A Christmas Story . . . one of the best lines in the movie was delivered after the neighbors pack of dogs invade their house and devastate their holiday turkey . . . “The heavenly aroma still hung in the house. But it was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey Hash! Turkey a la King! Or gallons of turkey soup! Gone, ALL GONE!”

One of the best parts of the Thanksgiving meal is the abundance of leftovers. Turkey is lean and healthy.  It’s so versatile there are many ways you can use the extra meat.

One of my favorite things to make with the leftover turkey is soup . . . not gallons but enough to make and freeze for lunches. 

After you pick the carcass clean of all the usable meat . . . you can use all the other parts

 (bones, cartilage, wingtips, over-cooked meat, skin, etc.) to make a wonderful soup stock.  Then use some of the leftover meat to turn your stock into a delicious and wholesome soup.

To make a simple turkey stock:

• 1 Picked-Over Turkey Carcass
• 2 Carrots, Cut In Half
• 2 Stalks Celery, Cut In Half
• 1 Large Onion, Cut In Half
• 1/2 Tsp Black Pepper
• ½ Tsp Salt
• Water To Cover Carcass

Into a large stock pot add your carrots, celery and onion.  Place the turkey carcass on top; you may have to break it up to make it fit.  Add your spices and enough water to cover up the carcass.  Bring to a boil and reduce to simmer for one hour. Place lid slightly ajar so that some moisture can escape to concentrate flavors.

Remove from heat and let cool for 15 minutes so you don’t scald yourself. Strain turkey stock through a wire mesh colander or a sieve. 

To make the soup:

• 3 Carrots, peeled and chopped
• 4 Stalks Celery, chopped
• 1 Large Yam, peeled and chopped
• Seasoning, as needed
• 1 Bag Egg Noodles

Taste the stock and adjust seasonings to your liking.  Add the vegetables to the stock and bring to a boil.  Add the egg noodles and turkey.  Turn off the heat.

 Let your soup cool for half an hour or so before placing into freezer-ready containers or cover and refrigerate.  Refrigerated use within a week or frozen will keep up to six months. Turkey stock can become gelatinous when cold. Don’t worry, it will liquefy when heated.