Cider Turkey Soup Recipe
We suggest saving the turkey carcass from your Thanksgiving dinner to make this super soup the next day! Apple cider gives the broth a bit of sweetness.—Taste of Home Test Kitchen
15 Servings
Prep: 15 min.
Cook: 2-1/2 hours
Ingredients
1 leftover turkey carcass (from a 12-pound turkey)
3-1/2 quarts water
4 cups apple cider or juice
2 celery ribs, cut into 2-inch pieces
1 large onion, cut into wedges
1 large apple, cut into wedges
1 large carrot, cut into 2-inch pieces
8 sprigs fresh thyme
2 sprigs fresh sage
SOUP:
3 cups shredded cooked turkey breast
2 cups cooked long grain and wild rice
2 large carrots, shredded
1 large onion, chopped
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Directions
Place the first nine ingredients in a stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass. Strain broth through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight.
Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.
Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Serve immediately or cool and transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 15 servings (3-3/4 quarts).
Originally published as Cider Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p208
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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