Turkey Soup

 1 large turkey carcass (left over)       1 cup white wine

2cups chopped carrots                        2 to 3 chicken bouillon cubes

2 cups chopped celery

1 1/2 chopped onions

4 chopped garlic cloves

5 large basil leaves


Pull off any large chunks of meat, white and dark and set aside in an air tight container.  That will be for another recipe. Pull the carcass apart into smaller pieces and rise off any stuffing and visible fat and skin. Place the turkey bones and any meat that remains in a large stock pot and cover with water.  Place on a high setting on top of the stove and bring to a boil.  While the turkey is boiling, skim off any fat that rises to the top and discard.  Do this for 10 minutes, reduce heat to a simmer and cover.  While the turkey bones are cooking chop carrots, onion, garlic, celery and fresh basil. Since I hate to measure, I basically fill the cutting board with veggies to add to the broth. Add chopped veggies, 1/2 cup of white wine and two chicken bouillon cubes.  I like the cubes because if adds salt during the cooking process. You could also add chunked zucchini and small potatoes but do that a half hour before serving so to not over cook them.  Taste the broth as it cooks and adjust the amount of bouillon and wine to taste.  When the meat is falling off the bones and the broth is hearty, take out the bones, remove any meat and throw that in the pot and discard the bones. At this point you can add the other veggies or light egg noodles.   Cover and cook at a simmer until it's done.  Serve with a crusty warm loaf of bread or make grilled cheese sandwiches to go along with the soup.

Turkey Soup
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