Thanksgiving Leftovers: Spicy Turkey Soup
Ahh, Thanksgiving. The sight of a table piled high with traditional dishes and unique family-favorites alike. While coordinating the compilation of dishes such that everything arrives on the table steaming hot (or refreshingly cold, as the case may be) at the same time is quite a challenge, one of my favorite post-Thanksgiving activities is coming up with creative ways to use up all of those leftovers.
This year, I took home a 20 lb turkey carcass with a reasonable amount of meat still on the bones. An unseasonable cold snap hit SLO that week, and there’s nothing quite like a warm bowl of soup on a chilly winter evening.
You could easily amp up the vegetable content of this soup (spinach comes to mind), or add beans and reduce the amount of broth for a spicy turkey chili.
Morgan’s Spicy Turkey Soup
½ turkey carcass with meat on the bones
1 onion, diced
3 cloves garlic, minced
1 tbsp olive oil
1 can diced tomatoes
½ cup Trader Joe’s Fire Roasted Corn (any type of frozen corn will do, but I like the combination of the roasted corn with all of the spices)
5 bay leaves
2 tsp fresh ground black pepper
½ tbsp ground marjoram
Cumin, smoked paprika, red chile seeds, New Mexican ground red chile (to taste)
Place turkey carcass in the bottom of a slow cooker. Add ½ diced onion and cover with water. Cook on LOW for approximately 6 hours, or until the broth is fragrant. Strain broth and set carcass aside.
Sautee onion and garlic in olive oil in the bottom of a medium pot until onion starts to brown. Add broth, tomatoes, corn and spices. Let simmer 20 – 30 minutes until flavors start to blend.
As the soup cooks, remove the meat from the turkey bones and set aside. Just before serving, stir into the soup.