As we near the Christmas Holiday we take stock here in the Kitchen, of the meals we have prepared for festive celebrations. Wait…Stock! We forgot the Stock!
Turkey Tortellini Soup
- 12-18 lbs turkey carcass, cleared on most meat
- six cloves of smashed garlic coarsely chopped
- 1 large onion (yellow or sweet) quartered
- 5 stalks of celery coarsely chopped
- 3-4 peeled and coarsely chopped carrots
- 3-4 stalks of fresh thyme
- 3-4 stalks of fresh rosemary
- 3-4 stalks of fresh oregano
- 3 bay leaves
- 1 stalk of fresh basil, leaves removed
- cold water to cover over turkey (about 2-3 quarts)
- 1 -2 cups of baby carrots, sliced
- 5-6 stalks of celery, sliced
- 1/2 large onion (yellow or sweet) finely chopped
- 1 leek sliced thinly
- left over meat from the turkey (about 1 whole breast and 1 drum stick, dependent upon bird size) cubed
- 2 stalks of fresh basil, leaves removed and finely chopped
- 4 stalks of fresh oregano, leaves removed and finely chopped
- 4 – 5 stalks of fresh thyme, leaves removed and finely chopped
- A handful of chives, finely chopped
- 6 tsp of minced garlic
- 5-6 tsp of kosher salt
- 1 pound of fresh tortellini, prepared separately and added to plated soup.
- In a 3-5 quart stock pot (dependent upon size of the turkey carcass you may have to quarter the carcass or use a bigger stock pot), place the turkey carcass, quartered onion, coarsely chopped carrots and celery, smashed garlic, whole stalks of thyme-rosemary-oregano, bay leaves and basil leaves.
- Fill the pot with cold water until the water covers the turkey.
- Bring to a boil over medium-high heat.
- Once a steady boil is reached, lower the heat to low-medium to maintain slow boil, cook for 1.5 hours.
- Once done cooking, strain the solids from the turkey stock, return the turkey stock to the stock pot and keep warm over low-medium heat.
- Into the turkey stock add the sliced carrots, celery, leeks, chopped onion, the chopped fresh basil-oregano-thyme-chives.
- Stir to mix the herbs into the turkey stock.
- Add the garlic, and kosher salt (checking taste between teaspoons of salt, you can always add salt)
- Add the turkey meat.
- Bring to a boil over medium-high heat, lower to maintain a soft boil (medium-low heat) and cook for another 20 to 30 minutes.
- Separately fill a 3 quart pot with 32 ounces of chicken stock and bring 3/4 full with cold water, add 1 tbsp of garlic powder and 1 tbsp of dried Italian spice mix, bring to a boil.
- Add fresh tortellini and cook for about 6 minutes on a soft boil (medium heat) until al-dente.
In a bowl or large bread bowl add 1/2 cup of cooked tortellini, 2-3 ladles of turkey soup, provide saltines or oyster crackers, and match with a hearty warm sandwich on a cold winters’ eve.
Refrigerate left overs or freeze the soup (minus the pasta) in zip-lock freezer bag. Should stay for 4-5 days in the refrigerator or about 6 months in the freezer.