I’m not keen on turkey leftovers. I like it roasted and hot with all the trimmings on Christmas Day. On Boxing day I like it cold with mash potatoes and pickles. That’s it - I don’t want to see it again! Lol!
Bill used to slow-cook the turkey carcass for three days, with this ritual of changing out the vegetables and freshening up the flavors each day. At the end of that time, he would remove all the bones and the meat and put in fresh meat to serve the soup. It was always this deep brown color. Sigh. Knowing YOU to be the good cook you are, I'd love to taste yours!
@pamknowler I am not keen on turkey, at all! We had an 18 pound turkey for 3 people--LOL. I had to do something with the leftovers. At least we funded some small farm with their produce. I usually feed about 20 people. Next year!
@jyokota He was the consummate chef for sure. I do consider myself quite fortunate to have been the beneficiary of his talent! When I cook the turkey initially, I do a "low and slow" method. This year, the turkey was particularly bland, but this soup was really good once I added in lots of stuff (and Kira's vegan mushroom gravy too). I think I took the shot before I added the gravy, which made it a deeper color. I look forward to a day when we can enjoy another meal together, anywhere, prepared by anyone. I'm ready to go when we are out of this Covid nightmare.
