Here is an excellent use for a meaty leftover roast turkey carcass. It’s a riff on a classic chicken sotanghon soup. I’ve decided I am not a huge fan of roast turkey unless it is brilliantly done and served still very warm, since it has a tendency to get a bit dry and frankly, tastes less appealing that other fowl or red meat. But I do love stuffing, and lots of the side dishes as well as the hubbub around say a Thanksgiving or other celebratory meal with turkey as the meal’s centerpiece… It’s always a bit of a challenge to come up with a recycled turkey recipe that pleases everyone in our household. If the volume of a recipe consumed is any indication, a ginormous pot of this soup was inhaled by 8 people in record time. Yup, it was surprisingly good.
Take your turkey carcass and strip it of most meat and hand-shred the white and dark meat and set this aside. Put the turkey carcass in a large pot, cover it with water and any remaining turkey stock that you saved from the holiday meal, some chopped onions, carrots and celery and let this simmer for say 2 hours until you have a flavorful broth. If you are concerned about not having enough flavor, you may wish to add say a can or two of low-sodium chicken stock. I also added in a cup full of leftover dark turkey gravy and about 3 tablespoons of Kikkoman soy sauce. Once the stock is done, strain it and return it to the stove over medium heat. Add in the shredded turkey meat, some julienned carrots, and taste it and season with salt and pepper to your liking. I then added some sotanghon noodles, chopped up bok choy and some cabbage and let this cook until the vegetables are just cooked. Serve with soy sauce and kalamansi and you have a hearty, flavorful soup (with a pinoy like twist) with lots of meat, noodles and vegetables. It was so easy to make, and it was approved by all in our household. :)