I absolutely and utterly love turkey leftovers. Which is why I usually upsize the turkey to make sure that there are plenty of leftovers because the kids can’t get enough of turkey stew, turkey sandwiches and turkey pot pie…I was actually thinking of making a turkey chilli this year but whoops, there wasn’t enough leftover meat once hubs and the kids ploughed their way through the fridge the morning after.
The carcass of the turkey is always set aside for stew and depending on the size of the bird, there can be some variability in the meatiness of the stew. I think the tradition of doing turkey stew also resulted in me almost never buying just turkey breast alone – the best pickings of meat are on the bones so it doesn’t make sense not to buy the whole bird. This time I also bought the biggest turkey I have ever roasted (all of 9 kg). Luckily it could still fit into the oven.
I don’t really understand what it is about turkey meat but the soup is sweet and flavourful and tastes much better than chicken soup (even though they are both birds, right??). The stew is good as a meal on its own as it is hearty and belly warming. And I suppose the tryptophan in the turkey does a good job in adding the feel-good happy neurochemicals as well. I usua
So here’s the recipe for turkey stew/soup. I occasionally bring extra soups into work for a friend (for her last birthday I gave her a microwaveable soup mug and a promise of 10 soups whenever she wanted; unfortunately I’ve lost count of how many times I’ve filled up that mug so I guess it will keep on going…) but I confess she is not getting this one. This stew is mine…all mine…
Leftover Turkey Stew
- Carcass of 1 roasted turkey
- 4 L of water
- 2 large carrots, cut into 1/2 cm thick rounds
- 6 ribs of celery, cut into 1/2 cm thick slices
- 1 large onion, cut into large pieces
- 50 g dried porcini mushrooms, soaked
- 1 can button mushrooms, quartered
- Any leftover turkey gravy
- 1 tsp dried oregano
- 1 dried bay leaf
- 1 1/2 – 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup cream
- Place the turkey carcass into a large soup pot and cover over with enough water to cover the carcass completely (about 4 L of water or more). Boil over medium heat for about 1 hour.
- Remove the carcass and let it cool down. Pick off the meat and return the meat into the soup pot and discard the bones.
- Add the carrots, celery, onion, porcini mushrooms, button mushrooms, any leftover gravy and the dried oregano, bay leaf, sea salt and black pepper. Simmer for another hour over low to medium heat, stirring occasionally.
- Add the cream and boil for another 5 minutes, stirring through the stew well. Serve hot. It can be served on its own or over a bed of cauliflower mash or cauliflower rice.