It always fascinates me how hunting seasons vary from place to place. I was recently in Georgia, and apparently turkey season had just begun. Myself an Oregon native, I was surprised that there was a hunting season in the spring.
Regardless, thought this recipe for "Thrifty Turkey Soup", from The Illustrated Encyclopedia of American Cooking, was a good one for getting the most out of that turkey.
ingredients
- Turkey carcass
- 2 onions, finely chopped
- 6 stalks celery, finely chopped
- 6 carrots, finely chopped
- 2 chicken bouillon cubes
- 1 cup rice
- mushrooms and diced potatoes, possibly garlic if you have such an acquired taste (optional and not in original recipe: they just sound like good ad-ins. Tony Chacheres is also ALWAYS a good lagniappe to throw into anything. While that's an opinion, people in the great state of LA would argue it's a fact.)
directions
- Cover carcass with water in large kettle; simmer for 2 hours or until meat falls from bones.
- Remove carcass; pick meat from bones (yummy - maybe ask your dog to help.)
- Strain broth; return meat and broth to kettle.
- Add remaining ingredients; mix well.
- Simmer, stirring occasionally, for 45 minutes.
No comments:
Post a Comment