The Day After The Feast Before Turkey Soup

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 12
• 3 1/2 lbs cooked turkey bones (from which most of the meat has been removed)
• leftover turkey skin
• 16 cups water
• 1/2 cup leftover gravy (or more)
• 1 bay leaf
• 6 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 cups coarsely chopped celery tops
• 1 cup coarsely chopped scraped carrot
• 1 cup coarsely chopped peeled onion
• 1 cup coarsely chopped leek (green part)
• 6 parsley sprigs
• salt
• fresh ground pepper
• 2 cups carrots, scraped and cut into 1/4-inch dice
• 2 cups celery, cut into 1/4-inch dice
• 1 1/2 cups finely chopped leeks ( part)
• 1/2 cup finely chopped peeled onion
• 2 cups fresh ripe tomatoes, cut into 1/2-inch cubes
• 2 cups zucchini, cut into 1/2-inch cubes
• 1/2 teaspoon finely mincded garlic
• 1/2 cup orzo pasta
• 1 cup corn kernel (fresh or frozen)
• 1 cup cooked turkey, cut into 1/2-inch cubes ( or dark meat)
• 1/4 cup finely chopped parsley
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 to make the stock, put the bones in a kettle and add any leftover turkey skin.
• 2 add the water, giblet gravy, bay leaf, thyme, celery tops, coarsley chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. bring to the boil and let simmer for one hour. as the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
• 3 strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. bring to the boil and add the diced carrots, diced celery, part of leeks, finely chopped onion, tomatoes, zucchini and garlic. let simmer about 10 minutes, then add the orzo. continue cooking five minutes and add the corn kernels and cubed turkey meat continue cooking 15 minutes. stir in the parsley. serve with the grated parmesan cheese on the side.