Turkey Soup with Potatoes, Linguica, and Kale
By America's Test KitchenPublished on October 4, 2011
Time
5¾ hours
Yield
Serves 8 to 10 (Makes about 3 quarts)
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot1 large onion, peeled and halved1 large carrot, peeled and chopped coarse1 large rib celery, about 4 ounces, chopped coarse3 medium cloves garlic, unpeeled and smashed2 cups dry white wine 1 bay leaf 5 sprigs fresh parsley leaves 3 sprigs fresh thymeSoup
2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces2 teaspoons minced fresh savory leaves 12 ounces linguiça sausage, cut into ¼-inch-thick rounds1 teaspoon table salt 1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into ¼-inch strips (about 9 cups, packed)Before You Begin
Linguiça is a garlicky Portuguese sausage. Chorizo sausage can be used instead.
Instructions
- For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add potatoes, savory, and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potato masher until no large chunks remain and potatoes thicken soup slightly. Return to medium-high heat, add sausage and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium-low, cover, and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve immediately.
Time
5¾ hoursYield
Serves 8 to 10 (Makes about 3 quarts)Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Soup
2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces
2 teaspoons minced fresh savory leaves
12 ounces linguiça sausage, cut into ¼-inch-thick rounds
1 teaspoon table salt
1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into ¼-inch strips (about 9 cups, packed)
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Soup
2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces
2 teaspoons minced fresh savory leaves
12 ounces linguiça sausage, cut into ¼-inch-thick rounds
1 teaspoon table salt
1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into ¼-inch strips (about 9 cups, packed)
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Soup
2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces
2 teaspoons minced fresh savory leaves
12 ounces linguiça sausage, cut into ¼-inch-thick rounds
1 teaspoon table salt
1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into ¼-inch strips (about 9 cups, packed)
Why This Recipe Works
In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey.
Before You Begin
Linguiça is a garlicky Portuguese sausage. Chorizo sausage can be used instead.
Instructions
- For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add potatoes, savory, and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potato masher until no large chunks remain and potatoes thicken soup slightly. Return to medium-high heat, add sausage and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium-low, cover, and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve immediately.
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