I wasn’t going to post this recipe, but when my husband declared it “the best soup you’ve ever made,” I changed my mind.
I wasn’t going to post because a) most people have already run through their leftover turkey by now and b) who cooks turkey save for Thanksgiving?
But, at least around here, a lot of folks cook a turkey dinner for Christmas, too, so on the off-chance you’ll be making another bird soon, here’s a fabulous way to serve up the leftovers.
Worried that you don’t have what it takes to make a turkey stock? PSSHAW!
Here’s what you do:
- Take all the leftover bones from your turkey – even if they’ve been munched on – and pop them in the oven under 350-375 degrees F.
- When they are nice and golden, plop them in a slow cooker or dutch oven. Cover with water.
- Add aromatics if you want like some onions, carrot, celery, bay leaves, etc. But don’t feel like you must! The flavor from your roasted turkey and/or brine will come through, so err on the side of less seasoning.
- Add a splash of apple cider vinegar.
- Cook on low in slow cooker (or oven with lid covering most of pot at 300 degrees F or so) for at least 8 hours.
- Strain, and cool in fridge overnight.
- In the morning, skim off your layer of fat and use in recipe or freeze.
Once you’ve got that nice, delicious stock, make this soup, which is adapted from this one from Health magazine.
- ½ TBSP solid fat (I used bacon grease.)
- ½ yellow onion, chopped
- 2-3 carrots, peeled and sliced
- 2 cloves garlic, pressed
- s+p to taste, erring on the conservative side if you brined your turkey
- 3-4 cups homemade turkey stock
- 1-2 sprigs rosemary, each 2-4 inches in length
- 2-3 cups turkey meat, chopped into bite-sized pieces
- 2-3 cups kale, chopped (and/or spinach)
- In soup pot, melt fat over medium heat. Swirl around pan.
- Add onions. Cook until they begin to soften and don’t let them burn.
- Add carrots. Cook 2-3 minutes.
- Add garlic and stir. Cook, while stirring, 1-2 minutes or until garlic is fragrant.
- Add salt and pepper to taste.
- Pour turkey stock over vegetable mixture. Add rosemary sprigs.
- Bring to a boil and immediately reduce heat to low simmer.
- Let simmer for 20 minutes.
- Add turkey meat and cook for another 5 minutes.
- Add kale and cook 1-2 minutes, less if using spinach. Cook only until bright green and slightly soft.
- If you plan to serve the soup later, don’t add kale until just before serving.
- Remove rosemary stems and serve.
Find this and other Thanksgiving-ish recipes at the Phoenix Helix Paleo / Autoimmune Recipe Roundtable #4 here.