: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 "The Secret to Making Smoky, Deeply Flavored Gumbo with Leftover Turkey")
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Why It Works
- Turkey wings, plus a mixture of white and darkish meats, assist construct the muse 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 basic.
- Israeli couscous soaks up the flavour of the broth whereas sustaining its invitingly chewy texture.
Full of turkey and able to catch that afternoon nap? Go forward, however earlier than you hit the sack for the night time, throw collectively this simple 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 hen 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
The Secret to Making Smoky, Deeply Flavored Gumbo with Leftover Turkey
Prepare dinner Mode
(Maintain display screen 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 lightweight
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1 tablespoon olive oil
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1 giant carrot, peeled and finely chopped
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1 stalk celery, finely chopped
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1 medium onion
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2 cloves garlic, minced
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2 bay leaves
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3 sprigs recent 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 home made or store-bought low-sodium hen or turkey inventory
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1 cup 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 Israeli (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 cook 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 alter seasonings, if wanted. Ladle into bowls, garnish with herbs and serve.
Particular Tools
Sluggish cooker, Dutch oven
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