The bird and all the trimmings at the Thanksgiving table looked gorgeous, was delicious and enjoyed by all. Of course, we do not make a turkey just for THE DAY, we like plenty of leftover. The next day we may do turkey sandwiches followed by turkey pot pies….. Now put that turkey on the table for another day and you will be greeted with a chorus of “turkey again?????”.
The recipe in this post and the following 2 posts hopefully, will solicit instead a chorus of “More turkey please!!!!!” (Originally I had all the recipes under this post, but it was suggested that I publish each recipe as a separate post, giving it a try and see how it is received)
TURKEY BROTH
Ingredients
1 turkey carcass, break or cut into smaller pieces so it will fit into stockpot
3 – 4 slices fresh ginger or from ginger wine
2 – 3 scallions or green part of leek
2 – 3 ribs celery, including leaves, cut into 4 – 5 pieces
2 – 3 carrots, cut into chunks
kosher salt to taste
few peppercorns
1 – 2 bay leaves
Preparations
Add all the above ingredients into a large stockpot, cover with cold water, bring to a boil. Cover and simmer 2- 3 hours or longer. Strain broth, discard solids. Cool and remove fat that forms on the surface of the broth. (if time permits, refrigerate to solidify the fat for easy removal). This broth freezes well.
TURKEY, ROOT VEGETABLES & NAPA CABBAGE SOUP
Ingredients
4 – 6 cups turkey broth
1 or more pounds napa cabbage, cut into bite-sized pieces
1 celeriac, peeled, cut into desired size cubes
1 – 2 parsnips, peeled, cut into desired size cubes
2 – 3 carrots, peeled, cut into desired size cubes
1 leek, cleaned and sliced
chopped parsley
1 – 2 cups diced cooked turkey (optional)
kosher salt to taste
ground black or white pepper to taste
Preparations
Add broth, napa cabbage, celeriac, parsnips carrots and leek to stockpot. Bring to a boil, cover and simmer until vegetables reached desired doneness. Add turkey and parsley. Stir in salt and ground pepper to taste. Serve hot.
VARIATION 1: The above root vegetables are the ones I grow in my garden. You can add or substitute turnip, daikon, rutabaga, potatoes, summer squash, broccoli, green cabbage, napa cabbage, bok choy, tomatoes or any vegetables of choice.
VARIATION 2: Add cooked pasta, cooked rice, cooked beans and/or tofu
VARIATION 3: Substitute pumpkin, butternut squash or other winter squash for the root vegetables and napa cabbage. Stir in 1 – 3 teaspoons (or to taste) curry powder.
Copyright © 2011 by Norma Chang
Garden to Wok 
Just finished making turkey broth — this looks like a healthy as well as delicious way to use it!
Hello leduesorelle,
Yes, it is a healthy soup and yes, it was delicious.
Great looking soup!!
Hello Johan,
Thanks, it was delicious and healthy too.
I like the idea of substitiuting ginger wine for ginger – I’m wonderng what other recipes I could do that it – quite a few I’m guessing.
Hello Liz,
I use my ginger wine in just about anything I am marinating, I also toss in a few slices of the ginger for extra flavor. It is a great time saver.
What a nice way not to waste anything on the turkey part. Have a nice day.
Hello Diana,
I freeze some of the broth in ice cubes trays and muffin tin (once frozen,I pop the frozen cubes out of the trays and tin and place in freezer bag, date and label) for recipes calling for a small amount of broth.