I know I'm weird. It's not a fact that I'm unaware of or care about. After a major holiday meal when asked, "What leftovers do you want?" I'm that person who says, "If you aren't going to use the carcass, can I have it?" Thankfully, this Thanksgiving season I was the owner of said carcass. There is a certain joy I get out of making a soup with the bones of a meal I've enjoyed. I'm a flavor junkie; I froze the turkey carcass with the drippings left over from the base of the roaster for a few weeks so I could plan my attack of meals to make from this skeleton of yumminess. Yes, again, I know I'm weird.
First up is my turkey rice soup, which my husband has a taste for every Thanksgiving season. I make everything in huge batches so I have containers to freeze. I'll write a family-size recipe here, but I buy those 16-ounce deli containers at a restaurant supply place to freeze portions that I'll enjoy all year long. If you do the same thing, remember to label your food, because everything looks the same when it's frozen.
Lori Edmonds is a Reisterstown resident and can be reached via email at firstname.lastname@example.org.
•Approx. 1 lb. of turkey leftover meat
6 quarts of turkey broth (boil the bones for 20 mins. in 6 quarts of water, then strain out the liquid)
1 large sweet onion, chopped coarsely, or one bunch of scallions chopped thin
4 carrots, chopped coarsely
4 stalks celery, chopped coarsely
2 tbs. chopped parsley
1 cup uncooked rice, brown or white
1lb. mushrooms, chopped
1 tsp. season all – I use adobo
1 tbs. olive oil
In a large pot, add olive oil and heat on medium/high. Add the onion, celery, carrots, parsley, mushrooms and seasoning. Cook until the vegetables are soft and translucent. Add the rice and cook for another 3 minutes, stirring occasionally. Add the meat and broth to pot and let simmer for 20 minutes. Serve.