The Day After the Feast Before Turkey Soup

By Food.com (266,971 recipes)

Description

I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remove all meat from the turkey frame. I then immediately put the entire turkey frame in a huge stockpot with enough water to cover, and add the rest of the stock ingredients. Instead of cooking it for 1 hour, though, I usually let it simmer for anywhere from 3 to 4 hours. Before I go to bed for the evening, I strain the soup, let it cool, and refrigerate for use the next day. That Thanksgiving Friday, I skim the fat off the chilled stock, and then prepare the soup as directed. Again, I must reiterate, it is delicious!

Ingredients

  • 1 1/2 cups finely chopped leeks (white part)
  • 1 bay leaf
  • 1 cup coarsely chopped leek (green part)
  • 1 cup coarsely chopped peeled onion
  • 1 cup coarsely chopped scraped carrot
  • 1 cup cooked turkey, cut into 1/2-inch cubes (white or dark meat)
  • 1 cup corn kernel (fresh or frozen)
  • 1/2 cup finely chopped peeled onion
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup leftover gravy (or more)
  • 1/2 cup orzo pasta
  • 1/2 teaspoon finely mincded garlic
  • 1/4 cup finely chopped parsley
  • 16 cups water
  • 2 cups carrots, scraped and cut into 1/4-inch dice
  • 2 cups celery, cut into 1/4-inch dice
  • 2 cups coarsely chopped celery tops
  • 2 cups fresh ripe Tomatoes, cut into 1/2-inch cubes
  • 2 cups zucchini, cut into 1/2-inch cubes
  • 3 1/2 lbs cooked turkey bones (from which most of the meat has been removed)
  • 6 parsley sprigs
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme
  • fresh ground pepper
  • leftover turkey skin
  • salt

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (526 g)

Instructions

Read the preparation instructions at Food.com


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