It took me just a few weeks after Thanksgiving to pull out the carcass stock from the freezer.
Defrost and Presto! Turkey soup.
- 1 big jar of stock and leftover turkey meat (maybe two cups of stock and 2 cups of meat)
- splash of oil
- a handful of cumin leaves if you have them
- ground cumin and corriander
- some mushrooms, sliced
- some carrot, chopped
- some onion, sliced
- garlic, minced
Defrost the stock and meat.
Or I can start from the beginning.. after carving/eating, drop the carcass in a pot, cover with water, add in some stuff if you have it- onion, (purple) carrot, herbs, etc. etc. simmer for a few hours, strain, bottle, cool, freeze. Don’t forget to pick through the carcass for all that remaining meat. (This is my favorite part.)
This is the first time that I added meat to the stock to freeze and it works wonders.. it makes this soup a breeze..
Heat the oil over medium heat and drop in the cumin leaves. Take them out when they start to brown, 2-3 minutes or so.
Cook up some veggies in the oil – carrots, mushrooms, onion, garlic, etc. etc. Season with cumin and coriander and salt and pepper. Add the stock/meat. Maybe you need to add a cup or two of water to cover it. Bring to a simmer and cook through- I don’t know- 20 minutes? Season.
Rough chop the cumin leaves and sprinkle over the top!
Or you can add other things, ooh like a swirl of sour cream..
I drop in a cheese rind if I have it to build more weird flavors.. I like to keep those in the freezer for this moment.
And the freezer is my happy place.