Next-Day Turkey Soup with Mashed Potato Polpetti

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Here is a perfect recipe for the weekend after Thanksgiving. It involves a homemade turkey broth, so I suggest that you approach this one in stages. Make the broth and prep the potato patties one day, and finish up the next. A super way to use the turkey carcass and some of the leftover veggies, potatoes, and gravy.


NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI (Serves 6-8)

Ingredients

  • 8 cups chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 stalk, minced
  • 1 onion, halved, plus 1 onion, minced
  • 2 bay leaves
  • 3 cups dark turkey meat
  • 2 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
  • 1 tablespoon chopped fresh sage
  • Mashed Potato Polpetti (Patties), for serving, recipe following

Ingredients: Mashed Potato Polpetti (Patties)

  • 3 cups mashed potatoes
  • Grey salt and freshly ground black pepper
  • 1/2 cup grated Parmesan
  • All-purpose flour, for dredging
  • 1/4 cup extra-virgin olive oil
  • Leftover gravy, for serving

Directions

  1. Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
  2. Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
  3. Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  4. In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
  5. Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
  6. Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
  7. To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
  8. Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.

~ FoodNetwork.com/recipes/Michael-Chiarello ~

 

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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