Other than sandwiches, what can you do with some of that leftover turkey, post-Thanksgiving?
Well, now that there’s a briskness in the air, why not make soup?
This recipe yields about 6 servings, and pairs nicely with Syrah/Shiraz, or a well-chilled Chardonnay.
* Leftover turkey, cut into small pieces
* 12 cups cold water
* 3 stalks celery, chopped
* 2 carrots, chopped
* 1 Spanish onion, chopped
* 1/4 bunch Italian parsley
* 2 bay leaves
* 12 whole black peppercorns
* 2 tablespoons olive oil
* 1 red onion, chopped
* 2 stalks celery, diced
* 2 carrots, diced
* 1 large parsnip, peeled and diced
* 1/2-lb. rutabaga, peeled and diced
* 2 cloves garlic, minced
* 2 tablespoons minced Italian parsley
* Salt and pepper, to taste
* 1 cup uncooked orzo pasta
1. Bring the turkey pieces and water to a boil in a large pot over high heat.
2. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves and peppercorns, and return to a simmer.
3. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth and skim any fat that floats to the surface.
4. Heat the olive oil in a large pot over medium heat.
5. Stir in the red onion, and cook until the onion has softened and turned translucent (about 5 minutes).
6. Add the diced celery, diced carrots, parsnip and rutabaga, and cook 5 minutes more.
7. Stir in the garlic and chopped parsley, and cook for 1 minute more.
8. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
9. Reduce heat to medium-low and simmer until the vegetables are nearly tender (15 to 20 minutes).
10. Stir in the pasta and cook until just tender (about 7 minutes).
11. Cover and remove the pot from the heat. Let stand until the pasta is tender (about 5 minutes), and then serve.