Turkey Soup

I can’t understand why we never made stock from the remains of the Thanksgiving turkey. It seems so wasteful in hindsight. I broke down the mighty beast the other day and boiled it with onion, celery, and a wilted head of romaine lettuce to make a fine stock. Today, the final result is ready to enjoy.

Boiling down a carcass for stock will yield about a pound of meat that would have been wasted otherwise.

Once the stock was finished, strained, and skimmed (the fat will become gravy), I added onion, fresh celery, and carrots, plus the pound-plus of meat.

Take a tip: romaine lettuce adds wonderful flavor to a stock. Just cut off the dirty part at the base and rinse well, and then chop it coarsely and throw it in.

Also: the pale leafy tops of the celery, found in the middle, are beautiful in the finished soup when added whole. (Don’t confuse stock and soup!)

Some years ago I was given a number of new-old-stock Revere Ware pots and pans– still in the box, all American made. I have ever since loved the look of them, still shiny and like new, cooking away at once on my stovetop.

Anyway. Thanksgiving no. 3 in this beautiful place.

About Jon

Keyboard artist, sacred musician, teacher, writer, working in New York City and State. Many interests include music theory and history, literature, astronomy, genealogy, philosophy and theology, gardening, and good food.

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