This is a delicious way to use up that left over Christmas turkey!
I like to think of new ways to use up left-over turkey. When you cook as much curry as I do, it’s not difficult.
Over the weekend we had family over for an early Christmas get-together and I have to say there wasn’t much left on the turkey bones when we were finished.
The following day I removed as much meat as I could and made a turkey stock with the carcass. To make the stock I simply added a couple chopped carrots, 2 chopped onions,a couple celery sticks, two inches of ginger sliced into coin shapes and smashed, six cloves of garlic which were also smashed, enough water to cover, a bunch of coriander and two bay leaves. Easy!
The stock simmered slowly for four hours and then a poured it through a sieve. What a heavenly and simple flavour!
Some of the stock I’ll be freezing for our Christmas turkey gravy in a couple of weeks but the rest I made into this soup.
Once the stock is made, the soup can be cooked in minutes. You could of course use chicken or feather game stock.
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The turkey used in this recipe was free range from Farmer’s Choice. You can check out there special Christmas collection here. Farmer’s Choice delivers top quality free range meat, fish and vegetables to your door.