From Dish Danielle:
A week before Thanksgiving with no real holiday plans, the bf and I decided to host a little something at my place. We felt the right thing to do was to bring all the turkey day strays together to share a proper feast. The 8-10 person guest list quickly grew to 18… My one requirement: bring a dish to share with the group! This was a holiday potluck, so I honed in on the one dish the hostess would be responsible for: the turkey complete with stuffing.* I ordered a bird from a local farm upstate and was informed she (Florence…yes we named her…), was sacrificed only 4-5 days before our feast! Fresh as a daisy, I had to do right by her. I resolved to use every scrap of pretty Florence that I could, both pre/post roasting.
This meal was honestly the very best Thanksgiving spread I have ever seen/eaten. Everyone’s contributions were absolutely deeeelicious. Although I sent everyone home with piles of left-overs, the bird was far from stripped. I decided to make a soup with the leftover odds & ends.
DISCLAIMER: This recipe is NOT meant to be followed to a tee! Riff on it however you see fit. Hang onto your roasting scraps and see where your soup takes you. This kind of soup can be made all winter long and interpreted in many different ways. It’s time consuming but fairly hands off, so great to make while you’re having a cozy afternoon at home. What scraps do you having looming in your fridge right now?
1 bird carcass
3 leeks, rinsed and sliced (tops also rinsed, sliced and set aside)
4 shallots, sliced
1 head of fennel cut into 1” chunks
10 garlic cloves, sliced
¾ bottle of white wine
1 box veggie stock
3 qts water
3 bay leaves
1 apple, pitted & chopped
1 pear, pitted & chopped
2 apple cores (leftover stuffing scraps)
2 pear cores (leftover stuffing scraps)
2 stems of sage
1 handful of rough chopped fresh parsley
2 handfuls small potatoes, cut into 2” chunks
1 bunch fresh thyme, pruned and rough chopped
red chili pepper flakes
Start by sautéing leeks, shallots, and fennel in your largest stock pot over med-low heat. Add garlic and cook until fragrant. Add parsnips/carrots and cook for 5mins. Add wine and raise heat to simmer. Pour the rest into a wine glass and enjoy. Sip and simmer for 20mins. Add stock, water, and bay leaf. Once you’re back to a simmer add Flor the bird! Arrange so it’s completely submerged. Toss in two pinches red chili flakes. Let it bubble awhile…
Now, pile the leftover scraps into several small heaps: the apples/pears, the cores, the leek tops, and the sage. Using the cheesecloth, bundle 2-3 small piles up into the cloth and tie with kitchen string. Drop satchels into soup and continue to simmer. Add thyme. Season with S&P. Add potatoes. Soup should be just about done when potatoes are cooked to your liking. Remove from heat and discard cheesecloth bundles. Pull the bird out of the soup and allow to cool on large platter. Tear meat off bones, shred into smaller pieces and toss back into the pot.
Once soup has cooled, skim fat off top.
Garnish with fresh parsley, serve with crusty bread and a glass of apple cider. Enjoy turkey day’s bounty one more time and count the things you’re thankful for. It’s holiday season y’all.
*I hate to admit it but, dish Amelia’s pumpernickel & rye stuffing bested this hostess’s!