We have a family tradition that we have been practicing for the last ten years – on the day after Thanksgiving; I buy the Christmas tree and while the chickens decorate I make turkey soup using the leftovers from the day before.
Over the years, I have tweaked the soup a little, using fresh turkey wings instead and leaving the leftover for sandwiches. I chuck all the ingredients in a pressure cooker but you can also use a regular pot, it just takes longer to cook. I really do not measure, so use the ingredients and methods below as a guide. Whatever you do, it will be delicious if you make it with love.
Serves four people with normal appetites.
4 turkey wings, each one cut in 2 pieces
1 yellow onion, thinly sliced
4 green onions, in long, thin slices
9 cloves garlic, peeled and finely chopped
1 piece of ginger, about the length of your thumb, thinly sliced
4 or 5 potatoes cut in chunks
3 carrots, cut in slices
1 bouquet garni made with thyme, rosemary and sage tied with a string
1 package of frozen cooked mashed squash
1 box of chicken stock
2 sprigs of chopped cilantro for garnish
Salt and pepper to taste
Prepare the turkey wings by cutting them in half, either with a pair or scissors or a sharp knife. Make sure that you cut off the excess skin and fat. You should have 8 pieces of turkey.
Put everything in the pot at the same time. After you add the stock, add enough water to cover all the ingredients completely. You can add a tiny bit of curry to the soup if you are feeling crazy.
If using a pressure cooker, time it for 10 minutes. If using a regular pot, bring to a boil and then simmer for about 1 hour, until the turkey is soft.
Fish out the bouquet garni and serve in big bowls, garnished with the chopped cilantro. The Christmas tree should be decorated by then!