Save your Thanksgiving turkey carcass to make a satisfying Italian-inspired soup.
The Diestel Family Turkey Ranch doesn't let any part of the bird go to waste.
Stock
1 large turkey carcass, cooked
1 large onion, roughly chopped
3 carrots, roughly chopped
3 celery stalks and leaves, roughly
chopped
3 bay leaves
3 garlic cloves
Break up carcass and place in large pot. Add cold water to just cover, approximately 3 quarts. Add the next 5 ingredients and bring to boil. Reduce heat and, with lid ajar, simmer for 3 – 4 hours. Remove carcass from liquid. Strain broth and cool. Remove turkey from bone. Degrease broth and discard bones and vegetables.
Soup
1 medium potato, cubed
3 medium carrots, sliced
1 medium onion, sliced
1 cup celery, chopped
1 cup cabbage, chopped
1 cup green beans, cut in 1-inch pieces
1 14½-ounce can Italian-style stewed tomatoes
2 teaspoons dried basil
1 cup squash (zucchini, crookneck, etc.)
1 cup pasta (fusilli, penne, etc.)
1 15-ounce can cannellini or white kidney beans, rinsed and drained
Salt and pepper to taste
Grated Parmesan cheese
Add first 8 ingredients and turkey meat to stock. Bring to boil and cook for 15 minutes. Add squash, pasta, and beans. Boil until pasta is tender. Season with salt and pepper. Ladle into bowls and pass the cheese.
From the November/December 2015 issue.
