Jess's Recipes

Recipe courtesy Michael Chiarello Prep Time: 30 min Cook Time: 2 hr 0 min Level: Easy Serves: 6 to 8 servings Ingredients 2 quarts chicken broth 1 turkey carcass, all meat removed 1 onion, halved, plus 1 onion, minced 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 more stalk, minced 2 bay leaves 3 cups dark turkey meat 2 garlic cloves, smashed 2 tablespoons olive oil 1 carrot, minced 1 stalk celery, minced 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans) 1 tablespoon chopped fresh sage leaves Directions Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container ...

Servings: 8 "This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com." Ingredients: 1 picked over turkey carcass 12 cups water 1 1/2 cups chopped celery 5 carrots 1 yellow onion, cut into wedges 2 teaspoons salt 3/4 teaspoon dried thyme 1 cube chicken bouillon 1 bay leaf 6 tablespoons all-purpose flour 1/2 cup milk 1 small rutabaga, cubed 1/2 teaspoon ground black pepper 1 1/2 pounds cooked turkey, cubed 1/2 cup chopped fresh parsley 2 slices white bread, quartered 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons butter, melted Directions: 1. Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat....