The Next Day Turkey Soup

Just in time for THANKSGIVING!  Maybe this is my favorite holiday because I was born on Thanksgiving Eve?  I think the story back in 1969 went like this.  My parents who are from Ireland were planning a big holiday dinner with friends celebrating this American holiday on Story Avenue in the Bronx. While getting the meal ready my mom went into labor (my timing has always been impeccable). They left for Misericordia Hospital leaving the Turkey and directions behind for the others to complete.  For years after I told people that we celebrated this great holiday because "God gave thanks and I was born" :-).  I'm a little more realistic now, and know it's a time to reflect on what we have to be thankful for and it also allows me to spend the rare day with my parents, kids and the rest of my family on Long Island, NY.
So back to this recipe. I don't eat chicken so turkey is often on my dinner menu. Recently I cooked a turkey breast and of course had leftovers. I went searching online for a new turkey soup recipe and discovered this one on FoodNetwork.com. I used Turkey broth instead of Chicken broth and found brussel sprouts, corn and mashed potatoes in my fridge for my leftovers.  I was little skeptical, but it WORKED the soup was unreal.  The potatoes helped to thicken the soup and honestly if you smelled it- it was thanksgiving! I promise this will become a family favorite for sure. It will challenge my tomato soup as the BEST soup I have ever tasted!!    It's Michael Chiarello's recipe and it's tried and true!  Fight for the carcass and 3 cups of leftovers tomorrow and make this soup this weekend.  I promise you won't be disappointed.  Happy Thanksgiving everyone!

http://www.foodnetwork.com/recipes/michael-chiarello/next-day-turkey-soup-recipe/index.htm
Next Day Turkey Soup

Ingredients

• 2 quarts chicken broth
• 1 turkey carcass, all meat removed
• 1 onion, halved, plus 1 onion, minced
• 1 carrot, halved lengthwise, plus 1 carrot, minced
• 1 whole stalk celery, plus 1 more stalk, minced
• 2 bay leaves
• 3 cups dark turkey meat
• 2 garlic cloves, smashed
• 2 tablespoons olive oil
• 1 carrot, minced
• 1 stalk celery, minced
• 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
• 1 tablespoon chopped fresh sage leaves

Directions

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.