Well, hopefully everyone has had a wonderful Thanksgiving holiday. I had a house full of company. Children, grandchildren, brothers, in-laws, nieces and nephews. We had a ton of food and I did not take one picture of my food prep. I just couldn't spare the time. Things were pretty crazy around here. I made all the usual sides…Sweet Potato Casserole, home made Cranberry Sauce, and a wonderful Broccoli Casserole. My sister-in-law brought the Apple and Pumpkin Pies. Delicious! I made a family favorite, Kahlua Cheesecake, and also a Dark Date Nut Bread that we enjoyed for breakfast with cream cheese. Two days of eating the leftovers and today a great big pot of turkey soup. This is a bonus gift of the Thanksgiving turkey. After everyone has feasted on the bird…it is time to take the carcass and make a lovely pot of soup. I put the carcass in a large pot of water with lots of carrots, onions, parsnips, parsley and celery. I also had a head of garlic that was roasted in the cavity of the turkey that I added to the pot. Salt and pepper to taste and simmer for several hours. If you're lucky to have some leftover gravy, you can also throw that into the pot. Let it all cool down and refrigerate, (mine sat on my back porch overnight) pour into another pot through a mesh strainer. Then I add about 1/2 cup of barley to the soup, along with sliced carrots, celery and peas. Serve over fine soup noodles. It's a great way to use up every part of the Thanksgiving turkey and happens to be so satisfying on the cold days of November.
|The carcass and everything good added to the pot.|
|The finished soup…Oh so good!|