Thanksgiving Leftover Recipes: Turkey Corn Soup
This post written by guest blogger—Laurie Rockenbeck
When I was growing up, my mom always made turkey noodle soup after Thanksgiving. I remember her groaning about the work involved in rolling out the noodles–not so fun after spending the day before in the kitchen cooking. My husband’s family has a bit of Pennsylvania Dutch heritage, and I first had this soup while dating him. It turns out the traditional form is for chicken, but my mother-in-law had made the turkey innovation early in her marriage. The thing that makes the soup so charming are the rivels—little tiny German dumplings—and are a ton easier than rolling noodles out by hand.
When clearing the Thanksgiving table, take a few minutes to remove the majority of the extra meat from the bones, leaving the little schnittles that don’t come so easily on the carcass. Set aside the meat in the fridge for leftovers and put about two cups of the smaller, spoon sized pieces, aside for the soup. You can wrap the carcass up and put it in the freezer to make stock later, or immediately put it on the stove. My kitchen is usually such a mess, I go ahead and turn the carcass into stock right away and freeze that if I don’t feel like making the soup right away.
Thinking about making your own stock? Here’s what you’ll need (hopefully you saved that turkey carcass!):
- turkey carcass—with whatever skin/fat/meat is left on it
- one large yellow onion, quartered
- several inner leaves and celery stalks
- one carrot, or several pieces from crudité plate
- six garlic cloves
- ten peppercorns
Put it all in a stock pot that will cover all the pieces. It’s okay to break up the turkey into smaller bits. Cover with water and bring to a boil, skim the foam from the surface, reduce heat to a simmer and let simmer for an ninety minutes.
Turn off the heat and let cool for a half hour. Put a colander lined with one layer of cheesecloth over another large pot and strain the broth into the new pot. Toss the carcass and all the veggies. We’re not going for perfectly clear broth, but one that doesn’t have any little bits and pieces of bones or spice.
You should have ten cups or so of broth.. It doesn’t REALLY matter if it’s ten or twelve, because it’s a soup. But, if you have more than ten, you can reserve the stock to use in other dishes. (You can pause here to refrigerate the stock and remove the fat that forms at the top if you like. I find that most of the fat drips out of the turkey while it is roasting, and I end up with maybe two or three tablespoons).
Now what to do with all this delicious stock? Try some Turkey and Corn soup!
- 6 cups stock
- 2 cups turkey meat
- 3 hard-boiled eggs, peeled and chopped
- 1 cup celery, chopped
- 1 medium yellow onion, diced
- 2 cups yellow corn kernels
- 2 cups all purpose flour
- 2 eggs
- 1 tsp salt
- Heat up the stock until it boils. Add the celery, onion, and corn, and reduce to simmer. Add the cooked egg and reserved turkey meat. Stir, season to taste with salt and pepper.
- To make the rivels: Put the flour in a bowl, make a well in the flour, and crack the eggs into the center. Use a fork to gently mix the eggs together and then switch to your fingers to work the rest of the flour into the eggs.
- The mixture will form little clumps that vary from the size of a popcorn kernel to the size of large peas. They won’t be round, and they won’t be consistent. This is the beauty of rivels. Keep playing with the flour and egg until you have mixed in all the flour.
- Constantly stir the soup as you sprinkle the rivels into the soup--the soup should be on a constant steady slow boil while you add the rivels. Add reserved turkey meat and chopped hard boiled egg.
- Season to taste with salt and pepper. Serve.
Looking for something a little easier for your leftovers? Check back tomorrow for the recipe Fast and Easy Chilaquiles Casserole