I had promised this recipe for last week but I guess I have been biting more than I can chew!
The last recipe I published a traditional recipe with a Dominican twist. I hope you enjoyed it. Today I share a recipe which is also traditional during the holidays, especially after a good roast turkey.
Turkey’s a big bird and usually a roast turkey ends up being a bit too much for most families. Not that anyone minds having some nice turkey sandwiches the next few days but what generally goes to waste is the carcass which carries a lot of meat, fat and flavor. A quick solution is just boiling them to get a nice turkey broth. Another one is this: a nice creamy turkey soup!
As for recipes for turkey carcass soup, the sky’s the limit, this is just my version (today) but do feel free to get creative!
- The roast turkey carcass (don’t be too strict clearing it of meat)
- 1 white onion and chives.
- 1 piece of creamy pumpkin
- ¼ cup evaporated milk
- ½ cup cream of milk
- ¼ butter stick
- Red pepper
- Salt and pepper to taste
Allow the carcass to boil until its ridden of all meat and then add the chopped vegetables. Allow them to cook and add the milk and butter, one at a time to allow them to be absorbed and developed in the broth. Once it has the consistency desired turn off and enjoy! Goes very well with garlic toast bread.
You may also blend part or all of it to obtain a more creamily homogeneous broth…
Enjoy and stay close. We’ll share a lot of great recipes before we leave for our Christmas vacation!
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