Sunday, December 29, 2013

Turkey Stock Recipe

One of my favorite things to make this time of year is turkey and brown rice soup.  I have made it in the summer but can never find turkey stock in the grocery store that time of year and so have to use chicken instead which really does not taste as good.

So before I can make my soup I have to make my own stock.  Its very simple but time intensive.

First break up the turkey carcass that you saved after Thanksgiving and put it in a large stock pot.

Cover with water and add onion, garlic, celery and carrots and 2 Tbs salt

After slow boiling it for 3-4 hours uncovered, strain the broth into a large bowl or second soup pot.  I first started staining mine into this glass mixing bowl but it was way too small.

finally after the stock has cooled separate it into two cup size freezer containers and freeze until needed.  It will keep up to 6 months.


Turkey Vegetable Soup with Brown Rice


1 cup brown rice

2 tsp vegetable oil

1 cup chopped onion

2 tsp minced garlic

3 cups shredded green cabbage

4 cups homemade turkey stock or 2 cans chicken broth

1 can diced tomatoes

1 bay leaf

¼ tsp thyme

1/8 tsp black pepper

1 Tbs soy sauce

1 Tbs Worcestershire sauce

3 cups frozen mixed vegetables

2 cups chopped cooked turkey

1 Bring 2 ¼ cups slightly salted water to a boil in a covered 2-quart saucepan.  Add the rice, stir and reduce the heat to low. Cover  and simmer until all the water is absorbed about 45 minutes.

2 While the rice is cooking, heat the oil in a large soup pot over medium heat.  Add onion and cook until it starts to soften, about 2 minutes.

3 Add the garlic to the pot along with the cabbage, broth, tomatoes with their juices, bay leaf, thyme, black pepper, soy sauce and Worcestershire sauce,  Bring to a boil then reduce heat to medium.  Add vegetables and turkey to the pot and simmer until ready to serve.
4 When rice is done, place about ½ cup in each bowl , spoon the soup over rice and serve.
This recipe is from my favorite cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross

No comments:

Post a Comment