Let’s Talk Turkey Left-over Soup

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Turkey Remouillage Vegetable Soup

The Thanksgiving feast is just a foggy memory after that dose of turkey tryptophan bringing on a well-deserved mid-day nap.  Science hack: Tryptophan is a protein that is found in poultry, salmon, tofu and dairy products. With the help of carbohydrates (found in those mashed potatoes, baked yams, fluffy home rolls, and so on) it can cross the blood-brain barrier where it can boost serotonin levels which helps to give restful sleep. Part of the meal clean-up is to strip the remaining meat from the turkey bones. Before dumping those bones please consider a French culinary technique called “remouillage” which means “rewetting”. Those turkey bones have lots of flavor, protein and minerals that can be used as the basis of a new turkey remouillage or stock (stock being made from bones whereas broth is made from meat and bones). So, with those bones, some vegetables, herbs, and spices why not make a soup that will warm the coming holiday cool evenings when you are too busy or tired to cook?


Yes, that means making another stock, but it can readily be done while cleaning those dishes and if you have any left-over turkey broth and meat they can be used too. Then when time allows, add all the vegetables on hand to make a nutritious but non-fattening meal. Both recipes follow:

Turkey Remouillage

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Approximately 2 quarts


All left-over turkey bones from a roast turkey

1 large onion, small diced (about 12 ounces)

2 small carrots, small diced (about 8 ounces)

2 large celery stalks and leaves, small diced (about 8 ounces)

1 bunch fresh thyme

1 large bay leaf

12 black peppercorns

12 parsley stems cut into small pieces

2 ½ quarts turkey broth (if any left) plus filtered water


1.     Place all the ingredients in a non-reactive stock pot. Bring to a simmer and lower to a bare simmer which barely has a bubble or two breaking at the surface (about 180°F). This lower temperature will produce a clearer broth. Simmer for two hours.

2.      Strain through a fine mesh sieve. Chill the stock in an ice-water bath. Refrigerated up to three days. May be frozen up to three months.

Turkey Remouillage Vegetable Soup

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Approximately 2 ½ quarts or 8 servings


¼ cup extra virgin olive oil

3 cups onions, medium diced

3 cups carrots, peeled, medium diced

3 cups celeriac or celery, medium diced

3 cups kohlrabi or broccoli, medium diced

2 cups fennel, medium diced

2 cups parsnips, peeled, medium diced

1 tablespoon kosher salt

2 cups Roma tomatoes, medium diced (about 3 large tomatoes)

2 quarts turkey remouillage or stock

2 cups leftover turkey meat, diced, or canned white beans, drained, washed

½ teaspoon fresh ground black pepper

½ cup fresh dill, chopped (about 1 bunch)


1.     Heat the olive oil in a large braising or Dutch oven pot until it shimmers. Add the onions, carrots, celeriac, kohlrabi, fennel, parsnips and salt. Cook and stir until all the vegetables are slightly softened, about fifteen to twenty minutes. Add the tomatoes.

2.     Deglaze the pan with the remouillage. Bring to a boil and reduce to a simmer. Simmer until all the vegetables are soft.

3.     Add the turkey or beans, black pepper and dill. Taste, Think, Transform with salt and/or black pepper.

4.     Serve hot. Can be chilled and refrigerated up to three days or frozen up to three months.

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Linda HierholzerSOUPS