Hello Friends!
Well, I take it from some of our posts in the Scale Warrior Village that turkey and all the fixin’s were thoroughly enjoyed during the American Thanksgiving over the weekend. I would like to say, from this Canadian, I hope the time with your family and loved ones was a wonderful one!
As we all focus on getting back to our regular activity and eating habits, don’t let those leftovers packed up from mom go to waste. With a long winter ahead of us here ‘up North’, nothing beats a quick, weeknight dinner like defrosted turkey soup!
I have learned most of my from-scratch meals from my mom. Growing up in the kitchen was an essential part of my childhood (I thank my dad for teaching me the art of Cesar salad making). One thing my mom (and Tosca Reno) teaches us is don’t let anything go unused… in reason, of course. Steaming veg? Keep the water. Had a turkey? Keep the carcass. Had some from-scratch gravy and stuffing? Keep both for some amazing flavouring for your soup. Read ahead!
Making Stock
You can search out recipes on how to make stock. I keep it simple.
After removing the neck, giblets and organs from the bag in the turkey (or you can buy separately), I toss these in some water and simmer with a whole onion and some pieces of carrot.
Once you devour the turkey, throw the full or part carcass in a colander and then place in a pot of cold water, with the liquid from the bits and pieces above, so the carcass sits fully submerged. Simmer this for at least a few hours. Remove and strain any gross stuff that has surfaced.
This is your stock. You can flavour with other things during the process like peppercorns, thyme, sage, etc. I tend to season as the soup cooks.
For the Soup
- your stock from above
- two whole, sliced onions
- three carrots, peeled and chopped
- three ribs of celery, chopped (I like to add in some of the hairy leaves too)
I will let the above ingredients cook for a bit on a rolling boil until a wee bit tender
- as much turkey leftovers as you want!
- a scoop or two of leftover mashed potatoes, sweet potatoes and turnip
- two ladles of your homemade gravy
- salt and pepper to taste
- throw in a bay leaf or two, but remember to remove when you consume this deliciousness
- fresh parsley
- then starch of choice – I like to add some egg noodles or brown rice – but just a handle full. Add this at the very end to cook through.
I double this up and then freeze in old yogurt containers for the winter. With both Thanksgiving and Christmas Holidays drenched in big family feasts, the inventory last til the first thaw in April!
Enjoy.
[cjtoolbox name=’SWV Box’ ] [/cjtoolbox]
Adina is an ex-corporate HR Manager with a new-found interest in helping other women move their bodies, create a healthy relationship with food and discover the amazing power of their minds to change their lives. As a certified personal training specialist, she continues to learn and educate in the field of physical fitness. She regularly blogs at 
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