How to Transform Leftover Turkey Recipes Into A Delicious Meal

You're right. Leftover turkey recipes from the holidays can be a problem. That’s why we have the saying “quitting cold turkey”. Here’s a new twist to the leftover turkey recipe problem.

WILD TURKEY SREVOTFEL SOUP

When I first saw this recipe it was called “Wild Turkey Carcass Soup”. Sounds terrible. Who would ever want to cook it, much less eat it? So I did what the government does to make things more acceptable. I changed the name. This is now delicious “Srevotfel Soup.” (You don’t even need to tell anyone that srevotfel is “leftovers” spelled backwards!)

Squeeze every last drop of goodness out of that wild turkey...or that store bought one.

Ingredients:

One meaty turkey carcass, including legs and wings, hacked into large pieces
2 medium-size onions --1 quartered and 1 finely chopped
5 carrots--2 coarsely chopped and 3 cut in 1/4-inch slices
5 stalks celery--chopped
3 cloves garlic, smashed
6 sprigs parsley
2 bay leaves
pinch thyme
1/2 teaspoon peppercorn
1 teaspoon salt
1 cup cooked white rice
(You may add you favorite ingredients to this list. Ever tried young fiddlehead ferns?)

Procedure:

Preheat oven to 400 degrees. Place the turkey pieces on a cookie sheet and roast for 30 minutes.


Remove the leftover turkey from the oven and put it in a large stockpot. Add the quartered onion, coarsely chopped carrots and celery, garlic, parsley, bay leaves, thyme, peppercorns, salt. Add water to cover all ingredients. Turn the burner to high and bring to a boil, skimming off scum as it accumulates. Reduce the heat and simmer gently, uncovered, until the carcass falls apart, approximately 3 hours or more.


Take the stockpot from the heat and strain the contents through a colander, reserving the liquid in a large bowl. Once the solids have cooled down enough to touch, remove the turkey parts and discard the rest.

Pull off whatever meat you can and discard the bones, cartilage and skin. Chop the remaining meat coarsely.

Return the stock to the pot. Add the turkey meat along with the sliced carrots, celery, and onion and bring it to a boil. Reduce heat and simmer until the vegetables are tender, 45 minutes to an hour.

Add cooked rice, season to taste and serve.

“Srevofel Soup” or "leftover turkey recipe" adds new life to those day-old bones in the refrigerator. Why let them go to waste?



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