Next time you have a leftover turkey carcass, you’re going to want to make yourself a bowl of this.
This was the first dish I made when I took The Food Chain to Tumblr. I went back and reshot it at some point, and frankly, this looks amazing.
It’s a nice hearty chowder, and in this case, the term hearty means “takes forever and a day to make this, so be sure you have a free day on your hands.” I usually do this in the winter, post-Thanksgiving (hence the carcass), on a nice cold day. Snowed In status is optional.
Recipe courtesy of epicurious.com
Makes 10 cups
2 tbsp. vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 turkey carcass with skin, meat removed and reserved, carcass broken into pieces
4 quarts cold water
4 fresh Italian parsley sprigs
1/2 tsp. dried thyme
1/4 tsp. whole black peppercorns
1 bay leaf
Heat oil in a large pot over medium heat. Add the onion, carrot and celery. Cover and cook until the vegetables begin to soften. Should take around 5 minutes.
Place the turkey carcass in the pot and add enough cold water to cover it completely. Bring it to a boil and skim any foam from the surface.
Add parsley, thyme, peppercorns and bay leaf, then reduce heat to low. Simmer for 3 hours. Maybe take a nap.
Wake up. Strain the stock in a large bowl and discard the solids. Let the stock stand for 10 minutes, then skim the top again. Season.
recipe courtesy of epicurious.com
2-1/2 cups stock or water
3/4 cups wild rice, drained
6 oz. pancetta, diced and cooked
12 oz. crimini mushrooms, sliced
1/4 cup butter
2 carrots, sliced
2 celery stalks, chopped
1/2 cup shallots, diced
1/3 cup flour
10 cups Turkey Stock
1 tsp rosemary
2-4 cups cooked turkey meat, shredded
1-1/2 cups corn kernels
1 cup heavy whipping cream
Sprinkle some salt in a pot of warm stock or water. Do NOT use the turkey stock you just made, as you’ll only have enough for the soup. Add two tablespoons of butter and melt. Then add 3/4 cups wild rice. Bring to a boil, then lower the heat and simmer for 25 minutes.
In a heavy large pot, cook the pancetta for five to ten minutes. Remove from the pot, and cook the mushrooms. Remove. Add butter to the pot, followed by celery and carrots. Cook the vegetables until they soften. Once the carrots and celery are soft, add the onions. Stir until soft.
Add the flour to the vegetables and stir, then return the mushrooms to the pot. Mix in the turkey stock and rosemary, then bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Add the rice, pancetta, turkey and corn to the soup. Stir and allow to simmer for an additional 10 minutes. Stir in the cream and season to taste. Allow the broth and the cream to heat together for 1-2 minutes.