Turkey Broth Recipe
Check out this exclusive recipe from The Soup Book! Make thrifty use of leftover turkey by simmering your own stock with the carcass after Christmas dinner. This broth is every bit as appealing when made with chicken.
Ingredients
1 litre (13⁄4 pints) turkey stock or chicken stock
120ml (4fl oz) dry white wine
1 carrot, finely diced
1 parsnip, finely diced
2 celery stalks, finely diced
1 leek (white part only), finely diced
1 small turnip, finely diced
salt and freshly ground black pepper
225g (8oz) cooked turkey meat, finely diced
100ml (31⁄2fl oz) single cream
2 tbsp chopped parsley
crusty bread, to serve
Method
PREP 20 MINS
COOK 25 MINS
FREEZE UP TO 3 MONTHS BEFORE CREAM IS ADDED
1. Bring the stock and wine to the boil in a large pan, then stir in the carrot, parsnip, celery, leek, and turnip. Season with salt and pepper, half-cover with a lid, and simmer for 20 minutes.
2. Stir in the cooked turkey, cream, and chopped parsley and reheat gently. Serve the soup with plenty of crusty bread.
