Turkey Soup Recipies Recepies

Turkey Soup Recipe

INGREDIENTS:

• 6lb leftover turkey breast (at least 2 cups diced turkey)
• 2 medium onions
• 3 stalks of celery
• 1 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1 tsp basil
• 1/2 tsp marjoram
• 1/2 tsp tarragon
• 1/2 tsp salt
• pepper to taste
• 1/2 lb pastini or pasta of choice

1. Place turkey breast in 6-quart dutch oven and cover with water until pan is approximately 3/4 full.
2. Cut onions in large pieces, and slice celery. Add to soup pot.
3. Bring to boil, then lower heat to medium low
4. Simmer turkey stock for 2 1/2 hours.
5. Remove turkey carcass from soup and allow to cool. Devide turkey stock into smaller containers and cool in refridgerator.
6. Skim fat from top of cooled turkey stock. Remove turkey meat from carcass while soup stock is cooling. Dice tukey meat.
7. Add diced turkey meat, herbs and spices to cooled turkey stock and return to heat.
8. Bring turkey stock to boil and add pasta. Continue cooking on low boil for about 20 minutes or until pasta is tender.

Enchilada Turkey Soup

• Turkey and Stock
• 3 Quarts cold water
• 4 Pounds TURKEY PARTS (wings, legs, thighs, breast)
• 1 Large carrot, peeled and cut in 3 chunks
• 1 Large sweet onion, quartered
• 2 Stalks celery, rough cut

Bring cold water to a boil add turkey parts and all of the vegetables. When the turkey is cooked through, remove from stock. Chill turkey, debone the turkey and return the bones to the stock. Continue to simmer for an additional 30 minutes. Strain bones from the stock and reserve all of the stock. Separate and reserve 4 cups of stock to be used later.


Soup

• 1 Pound unsalted butter
• 1 Pound yellow onions, diced
• 3 Tablespoons garlic, minced
• 2 Ounces fresh jalapeños, seeded and small dice
• 1 Pound corn tortillas, chopped in 1/2-inch cubes
• 1-1/2 Pounds tomato puree
• 1-1/2 Pounds Cheddar cheese sauce
• 2 Tablespoons freshly squeezed lemon juice
• 1 Teaspoon hot pepper sauce
• 1/4 Cup chili powder
• 2 Teaspoons ground cumin
• 1-1/2 Teaspoons dried oregano
• 4 Ounces old fashioned biscuit gravy mix
• To Taste salt and freshly ground pepper

Melt butter over medium heat in a large stock pot. Add onions and sauté until translucent. Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring. Add 2 qt. strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano. In a small sauce pan, bring 3 cups of the reserved stock to a boil. Add biscuit gravy mix to the remaining 1 cup reserved stock while it is at room temperature and whisk together. Add the 1 cup slurry to the 3 cups boiling stock. Whisk while it is simmering until it has thickened. Add thickened slurry to the soup. Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.

Yields: 24 – 8 ounce servings.