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TURKEY CARCASS
Level 2
Flightless Turkey Lentil Soup
Flightless Turkey Lentil Soup
Serves 6-8
- a Marlene Samuels creation -
Hmmm, how do we put this politely? The carcass of your Thanksgiving turkey - with all that moist dark meat clinging to its rib cage - is capable of producing one of the most intensely flavored broths you’ll ever sip on. Believe us when we say that for a soup made from a mass of bones, Turkey Lentil Soup Mexicana is sophisticated, richly fragrant and amazingly nutritious. Served with salad and garlic bread, it’s post-holiday comfort food you will look forward to, year after year.
Cookware: stock pot and a fine sieve or cheesecloth
To make the broth
2 Tbsp. butter
3 large onions, peeled and quartered
6 stalks celery, cut up
1 bunch fresh parsley, washed
2 large carrots, peeled and coarsely chopped
1 cup dry white wine
2 large cans chicken broth
4 bay leaves
10 peppercorns
1 Tbsp. dried thyme
Turkey carcass, broken into pieces
- In a large stock pot, melt butter.
- Add all vegetables; sauté until they begin to wilt.
- Add wine and turn heat to high. Stir for 2 minutes.
- Add broth and seasonings.
- Add turkey carcass and bring to a boil for 1 minute. Turn heat to low, cover, and cook for 2-3 hours.
- Strain all the solids (including turkey meat) through a fine sieve placed over a large bowl or stock pot.
To make the Lentil Soup
1 carrot, peeled and finely chopped
1 onion, peeled and finely chopped
2 Tbsp. each fresh cilantro and fresh parsley, finely chopped
2 cloves garlic, cored and chopped
2 Tbsp. ground cumin
2 Tbsp. oregano
1 lb. lentils, rinsed twice
- In a large stock pot, heat olive oil until hot. Add all vegetables and sauté for 2-3 minutes until they begin to soften.
- Pour in turkey stock and bring to a boil.
- Add herbs and cumin, stir well.
- Drain lentils and add to stock.
- Bring back to boil for 2 minutes, turn heat to low and cover.
- Cook for 1 hour, stirring periodically to keep from sticking.
- Add leftover turkey meat to pot and warm through.
Variation: Substitute black beans for lentils and get even spicier. Add 1 green pepper, cored and chopped; 1 chili pepper, seeds removed and chopped; plus 2 cans black beans with their liquid. Garnish with a dollop of guacamole or sour cream.
