Chop an onion and some celery into large pieces and throw them in the pot, together with whatever herbs and spices you might like. Bring the water in the pot to a boil, reduce heat and simmer for several hours, adding water if it cooks down to where the bones are uncovered. Then turn off the heat and let the pot cool to a safe handling temperature.

Take a large bowl, or another large pot, and pour the liquid from your stock pot through a strainer to capture the bones and veggies, picking any meat remnants from the strainer before discarding the veggies and bones. Now use the turkey stock you have made, and the meat you salvaged from the carcass, in this recipe for turkey barley soup. You may have to add in some of the turkey you have sliced for sandwiches.

INGREDIENTS

11-12 cups turkey stock from the bones

3 cups celery, chopped

2 onions, chopped

5 sprigs thyme

8-9 medium carrots, shredded (about 4 cups total)

1 large potato, peeled and shredded

2-4 cups cooked turkey

1 cup barley, rinsed

½ to 1 teaspoon salt

½ to 1 teaspoon pepper

Fresh sage, chopped

Fresh rosemary, chopped

Fresh parsley, chopped (for garnish)

 

INSTRUCTIONS

Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.

Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.

Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.

Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)

Just before serving, stir in chopped sage and rosemary.

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Quick Tip:  You can make this soup with store-bought chicken or turkey stock, if you don’t want to make your own stock. You can also make this in your slow cooker. Just cook the veggies and stock 4-6 hours on low. Then add in the turkey and barley and cook another hour on low.

Recipe and image courtesy of Karen at The Food Charlatan