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Leftover Turkey Soup with Pasta

Leftover Turkey Soup with Pasta
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Ingredients
  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 red bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
  11. salt and pepper to taste
  12. Worcestershire sauce to taste, approx. 1 Tbsp.
  13. Texas Pete hot sauce to taste
  14. ½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)
  15. 1/2# pasta, cooked al dente
  16. fresh basil, chiffonade to taste
Instructions
  1. Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
  2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add the zucchini and red pepper and sauté briefly.
  4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in the turkey and pasta and heat through. Season to taste.
  6. Garnish with the fresh basil when served.
Notes
  1. As shared on FOX5/Good Day Atlanta
Cooks Recipes http://recipe.cookswarehouse.com/

Turkey Stock

Fresh Turkey Stock
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Prep Time
13 min
Cook Time
40 min
Total Time
53 min
Prep Time
13 min
Cook Time
40 min
Total Time
53 min
Ingredients
  1. Wings, drumsticks, thighs, back and other bones from your turkey
  2. 2 medium yellow onions, peeled and cut into eights
  3. 2 ribs celery, cut into 1” pieces
  4. 2 carrots, cut into 1” pieces
  5. 1 bay leaf
  6. 4-6 black peppercorns
  7. 6-8 parsley stems
  8. Cold water
Instructions
  1. Place the turkey and all ingredients except the water in a stock pot.
  2. Add enough water to cover the ingredients by 1 inch.
  3. Turn the heat on high and bring the mixture to a boil, then immediately turn the heat down so that the liquid is at a gentle simmer.
  4. Simmer, uncovered for 2-3 hours.
  5. Strain the stock through a fine sieve. Discard the solid ingredients.
  6. Allow the stock to sit for 10-15 minutes then skim the fat off the top and use the stock for your soup. If you are using the stock later then when it has cooled, refrigerate it and skim the fat before using it. It’s always easier to skim the fat when it’s chilled.
Cooks Recipes http://recipe.cookswarehouse.com/