Snow days are few and far between in Nashville. But 2014 was a particularly white winter. While we can only hope to have a few this year, a warm bowl of soup is still welcome on cold ...
- Turkey carcass and bones
- 2 carrots, chopped into large pieces
- 1 onion, quartered
- 4 cloves garlic, peeled and smashed
- Black peppercorns
- 3 tablespoons butter
- 3 tablespoons flour
- 1-2 cups shredded leftover turkey
- fresh parsley
1. Place turkey bones, skin and meat attached to bone in a stockpot. Cover with water. Add carrot, onion, garlic and peppercorns. Bring to a boil, reduce heat to a simmer and cook 3-5 hours or until stock is reduced and golden. Strain stock, discarding bones and vegetables. Return stock to stockpot or a large saucepan and place over medium heat.
2. Melt butter in a small saucepan. Add flour and whisk until thickened and smooth, cook about 3 minutes. Whisk flour mixture (called a roux) into stock. Bring to a boil, add dry oriechette and cook 30 minutes or until thickened and pasta is tender. Add leftover turkey meat, fresh parsley, salt and pepper to taste. Serve with country ham on angel biscuits (we love those from The Hamery).