Wednesday, October 10, 2012

Good Old Turkey Soup & Turkey a la King

 Turkey a la king was a staple dinner in our house a few days after Thanksgiving and Christmas.  My mom, and millions of others, used cream of mushroom soup as the sauce base, but that was then and this is now.  Do not be put off by the long ingredient list, as its ridiculously easy to make.   The soup recipe uses the turkey carcass to make the stock, and really helps squeeze the maximum amount of dinners you can produce with one turkey.  You could make the stock and freeze it, and make the soup recipe when you have recovered from the holidays or need a turkey moratorium.

Turkey soup
  • 1 turkey carcass (including neck if possible)
  • 2 large onions, quartered
  • 4 carrots, peeled, cut in 4
  • 4 celery stalks, cut in 4
  • 2 bay leaves
  • 5-6 peppercorns
  • 1 sprig fresh thyme or 1/2 teaspoon 2,5 ml of dried thyme
  • 3 sprigs parsley
  • Sufficient quantity water
  • 3 carrots, small dice
  • 3 stalks celery, small dice
  • 1 medium onion, small dice
  • 3 cloves garlic, finely chopped 
  • 15 ml (1 tablespoon) olive oil
  • To taste salt and pepper
  • 60 ml (1/4 cup) parsley, chopped* optional
  • 500 ml (2 cups) turkey meat, diced
  • 60 ml (1/4 cup) cooked pasta or rice per serving
  • Add all the ingredients for the stock to a large pot and cover with water.  Bring to a boil, and turn the heat down immediately.  Break up the carcass as soon as you are able so as to guarantee the bones stay covered. Simmer for 4-6 hours.  Remove from the heat, and strain the stock through a fine mesh strainer.  Bring the stock to room temperature, and store overnight in the refrigerator.  Remove, and discard any fat that has hardened on the surface of the stock.  Strain once more if necessary. Heat the stock over medium heat in a large pot.  
  • Saute the carrots, celery, onion and garlic in the olive oil for 5 minutes. Add to the stock.  Let simmer for 15 minutes.  Season to taste, and add parsley. Add the turkey meat to the pot and let simmer for a few more minutes.  Add 60 ml (1/4 cup) of rice or pasta to each soup bowl, and ladle hot soup over top.  If you are sure to serve all the soup in one sitting add the rice or pasta directly to the soup pot, otherwise your pasta or rice will absorb water and become too mushy.

Turkey a la King
  • 3 carrots, peeled, small dice
  • 3 stalks celery, small dice
  • 250 ml (1 cup) mushrooms, quartered
  • 1 large onion, small dice
  • 3 cloves garlic, finely chopped
  • 45 ml (3 tablespoons) olive oil
  • 60 ml (1/4 cup) white wine
  • 80 ml (1/3 cup) all purpose flour
  • 500 ml (2 cups) chicken or turkey stock
  • 500 ml (2 cups) 2 % milk
  • 2,5 ml (1/2 teaspoon) fresh rosemary
  • 5 ml (1 teaspoon) fresh sage, chopped
  • 15 ml (1 tablespoon) dry mustard
  • 500 ml (2 cups) cooked turkey, large dice
  • 250 ml (1 cup) small frozen peas
  • 125 ml (1/2 cup) 15 or 35% cream
  • To taste salt and freshly ground pepper
  • 12 vol-au-vent 
  • Cook or re-heat the vol-au-vent according to the manufacturer's instructions, and keep warm. 
  • Saute the vegetables, and garlic in olive oil in a large sauce pan for 5 minutes over medium high heat.  De-glaze the vegetables with wine.  Add the flour, and stir to coat.  Cook, while stirring, for 1 minute.  Add the stock and milk, and stir to combine.  Add the rosemary, sage and dry mustard.  Reduce the heat to low, and let simmer for 20 minutes. Add the turkey, peas and cream, and simmer for 5 minutes more. Season to taste. If too thick add a little stock or wine. Season to taste, and ladle into warm vol-au-vent.  Serve immediately.

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