Gee I thought this thread was gonna be about cabbage!!! I do love soup though. I just make a traditional kind though. Since we had a ham for christmas dinner I'm going to make a nice bean soup! I may even put cabbage in it !

Hmmm....Turkey cabbage borscht...
Do you think the King would like that???
LOL!!

Guess mine was the usual run-of-the-mill turkey carcass soup, but it sure tasted good tonight.

I cooked the carcass the other day, picked about a quart of meat off the bones, had a quart of stock in the fridge to harden the fat on top. Removed the fat, put the stock in the soup pot, added one cubed potato, 1/2 diced onion, about 1 cup frozen mixed vegetables, s&p, poultry seasoning, thyme, parsley - cooked that 8 minutes; added some thin noodles, cooked another 8 minutes, then stirred in about 1 1/2 ups of the minced turkey, let it stand until everything was hot. And I had two bowls for dinner tonight.

That rich turkey stock is what made the soup so tasty! Plus, I have more turkey meat left to make croquettes or something.

I love your subject line! and ghoghunter's comment on cabbage,too...turkey cabbage soup might be fit for the king! Sounds good for this queen!
I love turkey noodle soup (no wild rice for me) We always end up using our stuffing before it gets to soup... I bet it would be a good addition. I've also never put gravy in my soup... I'm going to have to try that.

...and while we are on the subject of, well,walruses and carpenters and kings.. I'm not a big oyster fan, but since they all get eaten in the Lewis Carroll poem, how would they be in post-Christmas soup?

LOL title, Linda.

I'm just about done using up a smoked (yup, DH smoked it) 10 lb. prime rib from Tuesday dinner party. I just made some up into white bean and vegetable soup, with half a can of tomato paste. Everyone gets their own add-ins...DH and I put in mushrooms, I put in quinoa. I puree some for veggie picky DS #2. I used some herb mixture I bought at the French import store when Weed was in town and WOW that stuff really made the soup!

You SMOKED a prime rib????????
And did you get arrested??????
(sorry....couldn't resist...)
Anyhow...I am trying to decide what to do with the slithey toves.... the oysters are gone...as are the shrimp and the salmon......
Maybe the slithey toves are history.

Yup Linda. In our Big Green Egg. That DH of mine will smoke anything. He just doesn't inhale.....

IMHO it was not the way to go. Brisket smokes well...as does turkey. NOT prime rib. But you know how it goes. It was his show, and it made him happy to make it that way.

I only make turkey frame soup about twice a year so I like the pure thing with egg noodles. I think if I was going to alter it, I would go with homemade spaetzle type noodles like my Grandma used to make. Yummm!

I deep fried a turkey for the first time this Christmas and the carcass was too ugly to put in a pot :->

On a recent trip to see my mom we stopped at a local restaurant in either Menard or Eden and I had Turkey and Dressing soup. Sounds kinda gross, but OMG, it was so good, that it is on my to-do list to try and write the restaurant and ask for the recipe.

I am guessing the actual soup, was pretty simple turkey soup, with carrots, celery, thickened broth; but, the highlight was the crunchy topping, which was outstanding. I guess I should google this recipe to see if there are any out there if I have no luck with the restaurant.

Brenda

Our day after Thanksgiving tradition is homemade egg rolls and homemade won ton soup made with turkey broth. We make the broth as you do, but add some slices of ginger and a little soy sauce after straining. We also toss in the extra won ton filling (pork, shrimp, garlic, water chestnuts) which adds to the flavor.

I make broth with the turkey carcass and freeze it in 2 cup measures. That way I can make soup anytime!

Here is one of my very favorites:

Turkey Spaetzle Soup

2T vegetable oil
I large onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
¼ c all purpose flour
2tsp dried thyme
1/4 tsp black pepper
2 c diced, cooked turkey
6 c chicken broth
1 bag (12oz) frozen spaetzle
Chopped fresh parsley (optional)

In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp-tender, about 2 minutes
Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil. Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve.

Yield: 6 servings (1-3/4 c each)

My notes: I canÂt get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle. This soup is delicious and really quick to prepare!

Linda

Well....the closest anyone has come to a variation is slices of ginger in the broth...
I guess I'll get that carcass to boiling and then see where it leads.
But all wild variations gladly recieved!

This is one we make every year--just HAVE to.

TURKEY CHOWDER

1 c. green onion, chopped
1 c. carrots, diced
1 c. celery, diced
1/2 c. butter
1/4 c. flour
2 c. turkey or chicken broth
2 c. half and half
1/4 tsp. salt
1/8 tsp. pepper
Dash cayenne pepper
1-1/2 c. cheddar cheese, shredded
2 c. turkey or chicken, cooked and diced

Saute onion, carrots and celery in butter. Blend in flour. Gradually stir in broth, then cream. Cook stirring constantly, until thick. Add remaining ingredients and heat until the cheese melts.

I usually make a lot of broth before the holiday so I have plenty left and don't cook the carcass, but you could.

I cooked turkey when I was in Texas visiting my family, and so I don't have a carcass for soup. I do sometimes make a Yucatecan style mole that could use turkey instead of chicken. Sometimes I also add fresh mild chilies also, such as Anaheim or Poblano. I noticed when I was in Texas that there were more varieties of dried chilies available then in the usual markets here (unless I go to a Hispanic market), and in general more fresh chilies also. I have no idea what's in the markets in Iowa, however, although I would expect it to be somewhat like Texas.

Achiote paste goes very well with turkey and gives an authentic Yucatecan flavor.

Lars

One year I didn't have any rice or noodles for the soup but had to make it and get it in the freezer and didn't want to just make STOCK.

So I used barley. And know what? I think it was the best turkey soup I have ever had! Ever since, I always make turkey barley instead of turkey noodle.

Well....it's still simmering on the stove....
Pretty much traditional....guess I was lacking a clean "wing it" plan...
Turkey carcass....water to cover....boil until all falls apart....strain ( saving the broth, of course....if you once pour your broth down the drain you will ever more be very mindful!!)
Added celery....about 6 stalks plus the leaves....3 medium onions....then I had to go to the store....because I picked up a package of carrots the day before.....found a friend....got to chatting and apparently got out the door with out the carrots!....so I added about 5 carrots cut into match sticks.
Added about 3/4 cup of the stuffing and the meat left on the bones....and about a cup of gravy....bay leaf....lots of parsley, lots of FGBP....and a few grinds of schezwan pepper....
And salt...and about 1/2 cup fo wild rice.
Seemed like it needed something....so I added the juice of a key lime....and I think that was key!...
The rice is about done....and I think I will add some canned jalapenos....and have a bowl and put the rest in the frig!
Linda C

Well you could have skipped the rice & added a can of cannellini beans, little rosemary , julieene lemon peel & a couple handfuls of torn spinach-- but yours sounds perfect as is .

Now that sounds good!....but think I would prefer it with a less "gamy" broth like chicken