Hanabre or Turkey Carcass Soup recipe Hanabre is a turkey soup handed down from my Grandmother Lydia Im not sure if its German or Jewish. Maybe a little of both. Its made from the carcass of the turkey after Thanksgiving dinner. Its legendary in our family every year.

Hanabre or Turkey Carcass Soup recipe Hanabre is a turkey soup handed down from my Grandmother Lydia  Im not sure if its German or Jewish.  Maybe a little of both.  Its made from the carcass of the turkey after Thanksgiving dinner.  Its legendary in our family  every year.

In a large sauce pot add the vegetables one at a time and cook for 2 to 3 minutes before adding the next vegetable continue until you have added the green beans. Once all of the vegetables are in the pot, season with salt and pepper and cook for 10 minutes longer. Add the strained stock. Add the green onions, spinach, basil and parsley to the stock. Simmer i 10 minutter. Remove the meat from the turkey carcass and dice. Add the meat and cooked rice to the soup. Varme igennem.

Sometimes if it was a roast beef we would end up with beef and vegetable. We were not picky. My mom made great soup and we were happy to have a bowl of it set before us no matter what kind it was!

My mother was the best soup maker and I learned all that I know about making soup from watching her. As adults when we went home for a visit we knew that mom would always have a big ice cream container of her homemade soup waiting for us in the deep freeze!

Mom has been gone from us for almost three years now and there is not a day goes by but what I don't think of her multiple times. When I am feeling poorly I long for a bowl of her homemade soup.

Once you have brought it to the boil, reduce to a simmer and add the bullion cubes if using. Leave this to simmer for about an hour or so at which time any meat left on the carcass will be falling off and the broth should be really fragrant.

You need to carefully remove your bones from the broth now. They will be hot. Remove and set aside, then strain the broth in the saucepan into a clean saucepan through a sieve. This will remove any solids that you might have missed.

Reduce to a simmer and cook, covered, for a further hour until all of the vegetables are tender and the barley and spit peas have cooked. Taste and adjust the seasoning as required. Discard the bay leaf.

How long can i keep a turkey carcass for making soup

If you have an Instant Pot you can use it to make your turkey carcass soup. To make the turkey stock in an Instant Pot, place the ingredients in the pot and set it to Soup. Cook for 25 minutes then let it natural release for 20 minutes, then do a quick release. Strain the solids and place the stock back in the Instant Pot. Add the soup ingredients to the stock. Set the Instant Pot to Soup, cook for 10 minutes, then do a quick release.

Directions 1.  Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Koge over medium høj varme; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin. 2.  Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

Meanwhile, peel and chop the vegetables. Then heat the dripping or butter in a large pan, then add the chopped vegetables, cover and reduce the heat to low and leave them to sweat for 10 minutes. Then add the litre of reduced turkey stock and leave to simmer again with the lid on very gently for l hours. After that puree the soup in a food processor or liquidiser or with a stick blender. Taste to check the seasoning and reheat before serving.

Stove top slow cooker instant pot pressure cooker methods

The turkey stock can be used for a delicious soup or frozen for future use. I love a good homemade turkey soup and after the heavy Thanksgiving meal, it is just what my family needs. Be sure and refrigerate your turkey carcass after Thanksgiving until you are ready to make your stock.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.

Cover pot and slowly bring to a simmer. As soon as you start to see boiling occur, immediatly reduce heat to low and skim off anyscumon surface. Scum is the filmy layer of extraneous or impure matter that forms on or rises to the surface of a liquid or body of water. Cover pot and let slowly simmer approximately 3 hours.

TIP: The key to a good stock is to bring the water to a boiljust once at the beginningand then lower heat and cook at just barely a simmer for the remainder of the cooking time, as long slow cooking is best to extract all the subtle flavors. Do not let the stock reach a rolling boil!

Place strained stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning. The juice will gel up after being refrigerated, but will dissolve when stock is reheated later. his is because of the natural gelatin in the turkey bones.

Always simmer your stock anddo not let it boil. Not boiling also leads to a richer tasting stock. Furious bubbling breaks up particles and causes clouding also. Simmer for approximately 3 hours total. I also think that simmering the stock too long contributes to making it cloudy.

Take a strainer basket or steamer rack and insert into the inner pot. Place the chopped vegetables,herbs and seasonings into the basket or strainer. Next layer the turkey bones and carcass over the top of the vegetables. Try to compact the bones close together.

Place silicon oven mitts on your hands to protect from the steam and heat. Lift out the colander or steamer basket and discard the turkey bones and vegetables. Next, pour the stock through a strainer into another large heat-proof bowl. You can repeat this step until the stock is nice and clear.

The turkey stock can be refrigerated up to 3 days in advance of using. If not planning to use the turkey stock within 3 days, place in the freezer until ready to use. Whether the stock has been refrigerated until cold or stored in the freezer, there will be a thin layer of fat that has congealed on the top. Remove that by scraping it off with a spoon before you cook with the stock. Discard the congealed fat but be careful not to scrape off any clear gelatin. usually refrigerate my turkey stock and skim off the fat before using in my soup making.

Back in the stock pot, heat the olive oil over medium-high. Add the sweet potato and pearl onions. Saut for about 5 minutes. Add the garlic and bloom for 30 seconds. Add the frozen veggies, turkey meat, remaining bay leaf and reserved turkey stock. Let simmer another 20 minutes, or until the sweet potatoes have become tender.

Hows that for a title? Seeing the word carcass in your recipe probably isnt the most appetizing but I swear this turkey carcass soup is straight delicious and the perfect use for your leftover Thanksgiving turkey. Speaking of Thanksgiving, things are going to look a little different around here this year. Ill be alone with Curt and my mother-in-law but we will be making a small turkey and ill be making the most of my leftovers! This soup and this turkey and cranberry salad are my go-tos. And lets be real, lots of sides!

Why save cook your turkey carcass?

Now return the broth to a steady low simmer, then go on a nice hike or bike ride. Hvor længe? I dunno, how long you got? Were talking preindustrial technology here; it aint rocket science. If Im making a big pot of stock, I sometimes leave it to cook overnight. But if youre in a hurry, an hour or two should do the trick.


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