turkey soup?

[Anonymous]

These are the ingredients I have on hand: frozen turkey carcass, some frozen sausage, chicken stock, dried great northern beans, some kale (getting a little limp), some tomato puree, onions, garlic, carrots and probably a bunch more random veggies.

My question is...what to do first? cook the carcass in some stock? How do I easily skim off fat, remove bones etc?

thanks for any advice!

[ThatSmileyFaceGuy]

Turkey and sausage gumbo

And yes cook the carcass and let it cook then strain it through a mesh colander

[Anonymous]

We used our turkey carcass for soup, and we first boiled it in water with a chopped onion and some celery and herbs until it was all falling apart (couple of hours?). Then we spooned out as much of the carcass as we could, strained the liquid, and then pulled off all the turkey meat to put back in the soup.

At that point, proceed as normal in soup making. You really don't need to use the chicken stock since you'll have made turkey stock. From what you listed, I wouldn't use the tomato puree, but the beans, kale, carrots, garlic and onions would make a fine soup! We added some butternut squash and potatoes to ours and blended it a bit (leaving the meat out until the last minute, so the blending smoothed out some of the potatoes and beans). Delicious!

[Anonymous]

Anonymous wrote:These are the ingredients I have on hand: frozen turkey carcass, some frozen sausage, chicken stock, dried great northern beans, some kale (getting a little limp), some tomato puree, onions, garlic, carrots and probably a bunch more random veggies.

My question is...what to do first? cook the carcass in some stock? How do I easily skim off fat, remove bones etc?

thanks for any advice!

Put turkey carcass, some onions, carrots and something like parsley or scallion greens into a pot with water. Bring to a boil, turn down to a simmer and let it simmer for several hours (3-4). Take the stock and strain it through a mesh strainer. Put the pot of stock into the fridge for at least an hour. You should be able to skim the layer of fat off of the stock. I would also go through the strainer and if there are any bite-size pieces of turkey left, you can pull those out to put into the final soup.

[Anonymous]

Thanks for the help folks!