Don’t throw away your turkey carcass! A turkey carcass can be made into a wonderfully rich stock that works well as a base for soups and chowders. To make the best stock, start with mirepoix, which is made up of two parts diced onion to one part each of diced carrot and diced celery. This year I chose to make a Turkey Corn Chowder and continued to use the carcass to make more turkey stock.
Equipment:
Turkey Corn Chowder
This rich, creamy soup is a great option for your left over turkey.
Ingredients
Instructions
- In an 8 quart pot, place turkey carcass with 12 cups of water, onions, celery, carrots, corn cobs bay leaf, thyme, basil and rosemary. Bring to a boil then reduce to simmer for 1 ½ hours. Remove carcass, being careful to get back out before it falls apart. Strain, setting turkey aside and separating vegetables and setting aside corn cobs. Place vegetables in a separate bowl or pot with 2 cups of turkey stock. Using an immersion blender, puree. Cut corn from cobs and place corn in turkey stock. Return puree to turkey stock. Add salt, pepper and frozen corn.
- In a bowl, add four cups of milk, stirring in 1 cup flour until dissolved. Pour into turkey stock. Heat on medium for 15 minutes. Add 4 more cups of milk and turkey breast and turkey pieces from the carcass then red pepper flakes.