There are two things I absolutely love about the passage of Thanksgiving.
1) The leftovers
2) It’s socially acceptable to decorate for Christmas
This post is about the leftovers.
I used a homemade turkey stock for this.
Never made stock? You’re missing out!
Really technical homemade stock:
Bunch of carrots, cut in half
Bunch of celery, end cut off and cut in half
2-3 onions, quartered
garlic cloves (you don’t even have to peel them)
3-5 bay leaves
small handful of peppercorns
a few parsley sprigs
Stick it all in a pot and fill with just enough water to cover. Let simmer for a bit. I put mine on in the morning and left for a swim meet for 5 hours or so and dealt with it when I got home. Once you think your stock is full of nice and awesome flavor pull out the solids and strain the remaining, reserving the broth. I’m totally guesstimating, but my most recent pot of stock probably made around 3 gallons.
(crappy cell phone picture, I really didn’t plan ahead for this particular blog post.)
Now onto Homemade Turkey Soup. Do you know what the best part to making soup is? There’s no way you can mess it up!
Really technical recipe:
Homemade turkey stock
a pound of sausage
bunch of carrots, chopped
bunch of celery, chopped
bag of baby spinach
2 onions, chopped
garlic to your taste, chopped
1/2-1 cup of soup pasta of your choice
bunch of parsley, chopped
herbs to your taste
salt and pepper to your taste
Sausage? you say? My husband was in college before he learned that Chicken Noodle Soup didn’t come with meatballs. I wasn’t down with making meatballs but conceded to tossing in some sausage. It was a compromise for tossing in that spinach.
Pour the stock back into the pot and bring back up to a simmer. Brown sausage and add that into the broth. We used venison sausage because we’re podunk like that, so I added some olive oil in the pan before adding my chopped carrots, celery and onion. Generously season with salt, pepper and herbs.
Mmmm, can’t you just smell the awesomeness right now?
Once those veggies are softened toss in your garlic. Cook for a couple of more minutes and then toss all that into your soup. Add in the pasta and let cook for 10-20 minutes. Add in the spinach.
Let that wilt for a bit and you’re ready to dig in!