:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__11__20141117-Serious-Eats-Slow-Cooker-Leftover-Turkey-Soup-Jennifer-Olvera-edit-a1779cd12f72462490903722a5170ce2.jpg?w=1920&resize=1920,1440&ssl=1 "Received Turkey Leftovers? Make This Straightforward, Lemony Gradual-Cooker Soup")
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Why It Works
- Turkey wings, plus a mixture of white and darkish meats, assist construct the inspiration for a flavorful broth.
- Leftover white or flat, glowing wine and a lemon half present a success of acidity, whereas aromatic bay leaves, thyme, and a little bit of poultry seasoning hold the soup traditional.
- Israeli couscous soaks up the flavour of the broth whereas sustaining its invitingly chewy texture.
Filled with turkey and able to catch that afternoon nap? Go forward, however earlier than you hit the sack for the night time, throw collectively this straightforward turkey, lemon, and couscous soup for pitch-perfect next-day consolation meals. And for much more leftover turkey soup variations, take a look at this turkey and chile verde stew or turkey andouille gumbo.
All this recipe takes is a fast sauté of some chopped mirepoix (carrots, onions, and celery), some rooster or turkey inventory, bay leaves, thyme, some lemon, and a few leftover wine or—gasp!—flat Champagne. A touch of poultry seasoning and Worcestershire sauce spherical out the profile of the broth. Throw in some Israeli couscous on the finish and also you’re prepared for lunch.
November 2014
Received Turkey Leftovers? Make This Straightforward, Lemony Gradual-Cooker Soup
Cook dinner Mode
(Hold display awake)
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2 cooked turkey wings, together with bones and pores and skin
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1 1/2 cups cooked turkey meat, ideally darkish and light-weight
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1 tablespoon olive oil
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1 giant carrot, peeled and finely chopped
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1 rib celery, finely chopped
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1 medium onion (6 ounces; 170g)
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2 medium cloves garlic, minced
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2 bay leaves
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3 sprigs contemporary thyme
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1/4 teaspoon poultry seasoning
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1/2 lemon
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1 tablespoon Worcestershire sauce
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6 cups do-it-yourself or store-bought low-sodium rooster or turkey inventory
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1 cup (240ml) dry white wine or leftover dry glowing wine
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Kosher salt and freshly floor black pepper
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1/2 cup pearl couscous
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1/4 cup minced flat-leaf parsley or cilantro
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Place turkey wings and meat within the bowl of a gradual cooker.
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Warmth oil in a Dutch oven over medium warmth. Add carrot, celery, and onion and sauté, stirring usually, till greens begin to soften, about 5 minutes. Add garlic and proceed cooking, stirring, till aromatic, about 1 minute longer.
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Switch greens to gradual cooker together with bay leaves, thyme, poultry seasoning, lemon, Worcestershire sauce, inventory, and wine. Season with salt and pepper, cowl and prepare dinner on low setting for six 1/2 hours.
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Take away turkey and pull meat from bones. Discard pores and skin and bones and return meat to gradual cooker. Add couscous and proceed cooking till couscous is tender, 1 to 1 1/2 hours longer.
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Discard bay leaves, thyme sprigs, and lemon half. Style and modify seasonings, if wanted. Ladle into bowls, garnish with herbs and serve.
Particular Gear
Gradual cooker, Dutch oven
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