Make this soup a few days after Thanksgiving when your turkey has gone from this
about 5 quarts cold water
3 bay leaves (2 and 1 later)
3 carrots, sliced
2 onions, chopped
2 celery stalks, sliced with leaves
28 oz. can diced tomatoes
1/4 - 1/2 cup red wine
2 tsp salt
some fresh ground pepper
3/4 - 1 cup small pasta (like orzo)
After you have taken all the turkey you can off the bones for sandwiches or turkey pot pie, throw what's left into a soup pot. Fill with enough cold water to cover. Add 2 bay leaves. Bring to a boil, then simmer for 2 1/2 hrs
Lift the bones out and remove all those tender bits of turkey meat. Set aside.
Take a piece of cheesecloth and tie it over a bowl or pot with a string (one with a rim so the string doesn't slip off the edge.)
Now gently ladle or pour the soup through the cheesecloth to strain out all the little bones, grizzle and bay leaves, as well as a couple of cups of meat.
In a large soup pot add to the broth, the turkey meat, carrots, onions, celery, diced tomatoes, red wine, salt, pepper and 1 bay leaf.
Simmer an additional hour or until carrots are cooked (not mushy).
Remove bay leaf and add cooked drained pasta.
If you still have turkey leftover you might like this:
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!