Turkey Stock
(Amounts will vary according to the size of your turkey carcass. This
recipe is sized for the carcass of a small 10 to 12 lb (4 to 5 Kg)
uncooked bird. Adjust the quantities according to the size of your
uncooked turkey.)
The bones left over from 1 - 10 to 12 lb
( 4 to 5 Kg, uncooked weight) cooked turkey
8 cup (2 L) cold water
2 carrots, sliced
1 onion, sliced
2 stalks celery, sliced
3 sprigs fresh parsley
2 bay (laurel) leaves
6 whole black peppercorns
1 tsp (5 ml) dried thyme
Combine all ingredients in a large pot and simmer covered for 2 to 3
hours. Strain through a clean dish towel or several layers of
cheesecloth in a colander or strainer. Makes about 2 quarts (2 L).
This is my version of a Hungarian soup usually made without meat. I
hope this turkey version will please traditionalists and
non-traditionalists alike.
Turkey and Caraway Soup
3 Tbs (45 ml) butter
1 Tbs (15 ml) caraway seeds
4 Tbs (60 ml) flour
Salt and freshly ground black pepper to taste
6 cups (1.5 L) turkey or chicken stock
1 cup (250 ml) chopped or sliced
cooked turkey or chicken (optional)
2 eggs, well beaten
Melt the butter in a large saucepan over moderate heat. Add the
caraway seeds and the flour. Cook over low heat, stirring constantly,
until the flour is lightly browned. Add the salt, pepper, and turkey
stock, and stir until well blended. Simmer uncovered, stirring
frequently, for 5 to 10 minutes, until slightly thickened. Add the
optional turkey or chicken meat. Add about 1/2 cup (125 ml) of the
hot soup to the beaten eggs, mixing well. Add this mixture to the
pot, stirring to combine thoroughly, and continue to simmer for 4 to 5
minutes, stirring frequently. Serves 4 to 6.