Recipe of the week: Turkey Soup

Turkey Soup (Perfect for holiday leftover turkey)


4 qts. water

Turkey carcass broken into large pieces

Any additional leftover turkey meat cut in small pieces

2 celery stalks

1 bay leaf

1 quartered onion

½ tsp. dried thyme

3 parsley sprigs

1 tsp. fennel seeds

Salt and pepper to taste

4 cups rinsed, coarsely chopped watercress (baby spinach or frozen spinach can be used instead)


In a large pot, combine water, turkey carcass, celery, bay leaf, onion, thyme, parsley, and fennel seeds and simmer, uncovered,

for 1 ½ hours.  Strain stock through a sieve into a large bowl.  Transfer turkey meat from bowl to a cutting board,

discarding bones and remaining solids. Chop the meat fine.  Return strained stock to pot, add all turkey meat,

and bring to a boil.Add salt, pepper and watercress and simmer for 1 minute.  Makes about 12 cups.



©David and Cheryl MacDonald 2010


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