Recipe by Susan Higgins
During the holiday we eat a lot of turkey. It's a tradition for us in the US to eat a turkey dinner with our family on Thanksgiving Day. The outcome is always the same, leftover turkey and a carcass that has meat on it. It usually goes bad before we can consume the entire turkey.
This year we had dinner at my sister's and wouldn't have the traditional turkey dinner leftovers. How sad.
I bought a turkey on Sunday and cooked it.
We've been eating turkey in some form for the last few days. Today for lunch, I used the rest of the turkey and made a turkey soup that tastes like turkey pie without the crust (and creamy gravy.)
What you'll need:
Pressure cooker (will cook the soup faster) or a large sauce pan with a lid that fits.
Sad looking left over turkey on the rack
6 cups of water
2 tablespoons fresh parsley, chopped fine
1 medium onion coarsley chopped
3 carrots chopped
1 bag frozen organic peas (or fresh if you have them)
3 celery stalks chopped
sprigs of fresh thyme (about 4 or 5) = (1 tsp fresh chopped thyme)
2 Bay leaves
Pan drippings from when you cooked the turkey (I put it in the fridge and then skim off the fat layer before I use it.)
If you don't have pan drippings left you can use 1 tsp of organic chicken bouillion or chicken base or 1 can of organic free range chicken broth.
Put the turkey carcass into a pressure cooker until all the meat is ready to fall off the bone (about 5 minutes of high pressure cooking.)
Carefully remove the turkey carcass, doing your best not to leave any bones in the turkey broth.
Add all ingredients into the pressure cooker, turn to high pressure. Let the pressure valve hiss for 10 minutes and turn off the heat under the pan. Let the pans pressure come down naturally.
Alternatively, you can put all the ingredients in a crock pot and slow cook all day while you are at work. Or you could cook it in a large sauce pan.
If you use a crock pot, you will need to use another pan to boil the turkey carcass for the turkey broth.