The day after Thanksgiving is tricky in our household. My husband is happy to heat up a plate of the holiday fixin’s for at least one or 2 meals, but that’s about it. For some reason I have never convinced him or my children that turkey sandwiches are a good idea. Hmmm…what to do with all that leftover turkey? I love a traditional turkey soup, but sometimes I get a little bit bored and have to mix things up. I played around and came up with recipe. I have to admit, it’s a hit. Give it a try and let me know what you think.
Turkey Soup with Pasilla Chiles
2 quarts water*
1 turkey carcass, all meat removed*
1 large can diced tomatoes
1 onion halved
1 onion finely chopped
2 carrots halved
2 carrots chopped in hunks
1 celery stalk halved
3 celery stalks chopped
3 cups shredded turkey meat
4 garlic cloves minced
2 fresh pasilla chiles chopped OR 4 dried pasilla chiles
2 tablespoons olive oil
1 bay leaf
1 TB chopped fresh sage leaves
½ tsp oregano
½ tsp fresh ground pepper
Put water, turkey carcass, onion halves, carrot halves, celery stalk halves, and 1 bay leaf in a large stock pot. Bring to boil, then simmer about 1 1/2 hours.
Remove turkey bones, onion, carrots, & celery from broth, let cool off to a warm temperature, then put through a fine strainer into another large pot or bowl. Set aside broth.
Sautee fresh chopped onion & garlic in olive oil until translucent, then add fresh chopped carrots, celery, & pasilla chiles (if using dried pasilla chiles, do NOT sautee).Cook on low to medium for 5-7 minutes until slightly browned.
Add sautéed veggies to pot of stock along shredded turkey meat, canned tomatoes, fresh sage, oregano, and ground pepper. If you are using dried pasilla chiles, add them now, Bring back to a rolling boil, then turn off heat. Let sit for 15 minutes then serve in large soup bowls.
*If you don’t have a leftover turkey carcass, you make use boxed or canned stock-turkey, chicken, or veggie will work.
