The turkey never ends! Done well it’s delicious and not at all dry, and appears to feed you for an eternity. Christmas was four days ago! Five by the time this is published!
Anyway. No photos of the soup itself, but it’s a nice healthy alternative to post Christmas gluttony.
- A turkey carcass, stripped of the usable meat
- 2 carrots
- 4 medium celery sticks
- Bay leaf
- 1 tbsp whole peppercorns
- Leftover turkey
- Pasta shells (conchilgli. Anything will do.)
Break up the turkey using a cleaver or meat hammer. I had neither and instead swung around a chefs knife like a fat samurai. This is why there are no pictures… Put the pieces in a large pot, along with a bit of leftover dripping. Add one carrot, the onion and two celery sticks, roughly chopped, and the bay leaf and peppercorns.
Add enough water to cover everything, plus two inches on top. Bring to the boil then reduce to a simmer for about 2-3 hours. When it tastes of rich turkey, it’s good. Remember to skim off the scum on top every 40 minutes or so.
When it’s done, remove the big bits with a slotted spoon, then seive what’s left into a large bowl and allow to rest for 20 minutes. Remove the skin from the top when it comes, and return the stock to a large saucepan. If there’s more than you need, put some of the stock in containers, and use in the place of chicken stock later in the week.
Bring it back to a simmer. Add the remaining carrot and celery, finely chopped, and the parsley, along with a handful of pasta per person, and cook until the pasta is soggy. Al dente is all well and good, but this is comfort food.
Take the pan off the heat, and add leftover turkey, according to your tastes, and leave to sit for 2-3 minutes.
Ladle into bowls and enjoy with crusty bread and a mild hangover.