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Wednesday 23 October 2019
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Turkey vegetable soup

First let’s make the stock with:

The carcass of the turkey, plus bones (that haven’t been gnawed) of the legs and wings of the bird.

1 carrot sliced

1 stalk celery sliced

1 medium brown onion, sliced

Water to cover the bones

Next you’ll need:

One or two tablespoons oil

I medium onion, sliced

Two stalks imported celery, trimmed (see below)

One and a half medium carrots, peeled and sliced

1/4 pound of pumpkin diced

Half a tin of diced tomatoes

Turkey stock made with the carcass of the

bird

Left over bread stuffing

Left over turkey gravy

two bay leaves

Half-teaspoon garlic salt

Optional poultry seasoning to taste

? teaspoon rubbed sage

Garlic salt to taste.

Salt and pepper to taste

Method

Put the bones in the slow cooker with the prepared carrot, celery and onion, cover the bones with warm water. Turn on the slow cooker to low and simmer for 6-8 hours. If you don’t have a slow cooker, put those bones and the vegetables in a large soup kettle or stockpot and simmer for at least 2-3 hours.

Strain the stock, discard the bones and cooked vegetables. Now to make the soup. Heat the oil in a soup kettle or stockpot, add the onions and saut? until soft and translucent.

Add the rest of the prepared vegetables and saut? over a medium heat until the juices run.

Now add the rest of the ingredients, the stock, the turkey gravy, the left over stuffing (or poultry seasoning and sage if no stuffing is left over), the bay leaves and garlic salt.

Put the stockpot in the microwave and cook on HI for about 15 minutes. Season to taste with salt and pepper.

Blend and serve.(Serves about 6)

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