C. Howlett
TVWBB Super Fan
Greetings Fellow Bulletheads:
My son pac-manned through the ham bone & white bean soup I made last week. Yesterday, I defrosted the turkey carcass and set about making soup. I selected a Cook's Illustrated recipe; Turkey Soup with Potatoes, Linguica and kale.
INGREDIENTS:
Approx. 3 quarts of Turkey stock.
2 pounds boiling potatoes, unpeeled and cut into 1 inch pieces.
2 teaspoons fresh savory leaves
Table salt and black pepper
12 ounces linguica sausage (substitute: chorizo), cut into 1/4 inch thick rounds
1 bunch kale, about 12 ounces, washed, stemmed, and cut into 1/4 inch strips, about 9 packed cups.
Bring turkey stock to simmer in large stockpot or dutch oven medium-high heat. Add potatoes, savory and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potatoe masher until no large chunks remain and potatoes thicken slightly. Return to meidum-high heat, add sausage and reserved shredded turkey meat from stock bring to boil, then reduce to medium-low, cover and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve at once.
I'll assume that everyone can make turkey carcass stock. I added my reserved giblets and wingtips to the mix.
Result: this is some GOOOOOD soup! Smoky, hearty and satisfying - a manly meal, if you will, and just the thing to counteract an overcast, cold winter day.
So, save those bones after you smoke!!! Now if I could only find a good recipe using rib bones...
My son pac-manned through the ham bone & white bean soup I made last week. Yesterday, I defrosted the turkey carcass and set about making soup. I selected a Cook's Illustrated recipe; Turkey Soup with Potatoes, Linguica and kale.
INGREDIENTS:
Approx. 3 quarts of Turkey stock.
2 pounds boiling potatoes, unpeeled and cut into 1 inch pieces.
2 teaspoons fresh savory leaves
Table salt and black pepper
12 ounces linguica sausage (substitute: chorizo), cut into 1/4 inch thick rounds
1 bunch kale, about 12 ounces, washed, stemmed, and cut into 1/4 inch strips, about 9 packed cups.
Bring turkey stock to simmer in large stockpot or dutch oven medium-high heat. Add potatoes, savory and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potatoe masher until no large chunks remain and potatoes thicken slightly. Return to meidum-high heat, add sausage and reserved shredded turkey meat from stock bring to boil, then reduce to medium-low, cover and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve at once.
I'll assume that everyone can make turkey carcass stock. I added my reserved giblets and wingtips to the mix.
Result: this is some GOOOOOD soup! Smoky, hearty and satisfying - a manly meal, if you will, and just the thing to counteract an overcast, cold winter day.
So, save those bones after you smoke!!! Now if I could only find a good recipe using rib bones...