Ingredients (Serves 8-10)
Leftover roast Turkey
Leftover vegetables (optional) – chopped
Leftover stuffing (optional)
2 largish onions – diced
Celery (optional) – chopped
6-8 cloves garlic – sliced
Extra Vegetables (parsnips, carrots etc.) – chopped into bite sized pieces
1-2 Glasses of White Wine (optional)
Other Herbs you may want (parsley, sage etc.)
2 dessertspoons of Dijon mustard
1 teaspoon of Gravy Browning
- Strip the turkey of as much meat as you can. Put the meat and the carcass to one side to use in the soup.
- In a heavy based saucepan/casserole dish heat some oil and then sweat the chopped onion and garlic with salt and pepper for about 5 minutes on a medium heat.
- When the onion is soft add any raw vegetables, celery and herbs that you are using and mix them in and allow to cook for a few minutes, then turn down the heat.
- Put the turkey carcass into the middle of the pot (break up if you cant fit it in in one piece) and push it down, add the leftover vegetables from the roast, the turkey meat, stuffing and left over gravy.
- Then add enough chicken stock, water and wine to cover everything, turn the heat up to bring the soup to the boil. When boiling reduce the heat so that the soup simmers gently. Leave it to cook for as long as you want but for at least 3 hour, I’d suggest 3-5 hours. Every so often stir the soup.
- Once you have finished cooking the soup add the Dijon mustard, gravy browning and the Worcestershire Sauce and stir in. Leave the soup to cool.
Once cooled remove the fat on the top and remove the carcass. The carcass will have broken in to lots of pieces and I’d suggest removing it by hand so you can pick the remaining meat off it and add it to the soup.