Remember when we were making the Roasted Turkey I told you to save the junk ends and pieces of the celery? Well, you will use them for the start of your stew/soup. Also, after Thanksgiving I also told you to save the Turkey carcass. This is also the beginning of your turkey stew/soup.
Note: You can also do this with chicken or beef, and you can use any kinds of vegetables you like. This is your stew/soup. Make it with what you like. You can also add barley or egg noodles. This is just a basic recipe that I use, once you have your stock, you can add whatever ingredients you want.
To make the Turkey Stock for your stew you will need:
- Turkey Carcass & Skin (stripped of all good meat)
- Junk celery (left over from making Stuffing) If you don’t have any you can just add some celery
- 1 onion peeled and quartered
- 1 Bay Leaf
- 1 Tablespoon each
- Poultry Seasoning
- Homemade Nature’s Seasonings
- Minced Garlic
After removing all the usable meat from the turkey carcass, place pieces in a large stock pot or dutch oven. You can break up the carcass to allow it to fit into the pot easier. Cover with water. Add leftover junk celery pieces and onion. Add Bay leaf and 1 tablespoon each of Homemade Nature’s Seasoning, Poultry Seasoning, Sage and minced Garlic. Turn heat to high, bring to a boil. Reduce heat to simmer or until you have a very gentle boil going. Stir occasionally. When all bones are completely bare of any remaining meat turn off heat. Let stand 30 minutes. CAREFULLY, strain contents into another large stock pot. IT WILL STILL BE VERY HOT SO PLEASE BE CAREFUL. I actually put another pot in the sink and strain into it just in case there is spillage, it goes in the sink and not on me! The strainer will be filled with bones and the vegetables. Pick out the bones and veggies and you will find a bunch of really good meat. Add the meat to the liquid that you strained into the 2nd stock pot.
- 6 quarts Homemade Turkey Stock with turkey meat added (you can also add additional turkey meat if desired)
- 1 package fresh or frozen (1 lb) baby carrots
- 1 package frozen peas
- 1 package frozen corn
- 1 package fresh or frozen green beans
- 8 large potatoes, peeled and cut into bite sized pieces
- 4 celery stocks (chopped thin)
- 1 box Rottini (uncooked for stew, cooked for soup)
- 2 cups long grained white rice (uncooked for stew, 4 cups cooked if for soup)
- 1 tablespoon rubbed dalmatian sage
- 1 teaspoon poultry seasoning
- 1 teaspoon minced garlic
- 1 tablespoon Homemade Nature’s Seasoning
In large stock pot add turkey stock, celery, bay leaf, sage, poultry seasoning, garlic, homemade nature’s seasoning, potatoes and any fresh vegetables you have chosen to use. Bring to a boil over medium heat. Reduce heat to simmer and cook until potatoes are al dente (not quite done), approximately 15 minutes. Add any frozen vegetables and bring back to a boil. Reduce heat again to simmer. At this point if you want to make a thick hearty stew, add two cups uncooked rice and stir well. (If you want soup, add four cups cooked white rice.) Continue to cook until rice is done, stirring frequently. You may need to add some water or chicken stock if the stew gets too thick at this point. When rice is cooked, add box of rottini (for soup cook a box and add cooked rottini) and continue to simmer 10 minutes, stirring frequently. Again, you may need to add additional chicken stock or water if stew gets too thick. Remove from heat, let stand 15 minutes before serving. The starches in the rice and rottini will serve to thicken the stock considerably. Adding cooked rice and rottini will decrease the starch and result in a much more liquid soup.
Serve with crispy french bread or any bread of your choice.
This will make about 10 quarts of Stew/Soup. It freezes very well and makes for an awesome ready made dinner on a cold night, just throw in the microwave and heat it up!