Incredible Leftover Turkey Soup

Unless you had a second Thanksgiving dinner (like we did), you're likely out of turkey by now. But you may have a little rich brown turkey stock in the freezer.

But, don't you usually say to yourself, or aloud, that you should cook turkey more than once a year? You probably can still buy a whole frozen turkey and cook a week or two from now. Or just pick up a whole fresh turkey breast, roast it and thaw some of that delicious stock. Then make this soup.

I've been trying for years to make a decent soup with turkey leftovers after Thanksgiving. Some have been good, maybe even a little better than that. But none have ever been excellent  until I accidentally hit on this one last night.  It's right in line with my frequent advice to rely on fresh herbs, but also is very, very east to make. I didn't realize how easy until I just wrote it down now. So, give it a try, or file it away for next year.

Rich Turkey Soup with Sherry

 

1 to 1.5 pounds leftover turkey meat, roughly torn or cut into 1-2" pieces
1/2 a large onion, chopped finely
3 medium carrots, in 1/8" sliced rounds
4 medium garlic cloves, lightly smashed and skins removed
2 quarts rich brown turkey stock
4 sprigs fresh thyme
4 sprigs fresh, or 1.5 teaspoons dried tarragon
1/3 cup dry sherry, such as Amontillado or Fino - do NOT use "cooking sherry" from the grocery store - you'll poison your palate and be scarred for life. 

1. Saute onion, carrot and garlic until slightly softened. Season lightly with kosher salt and fresh ground pepper.
2. Add stock and herbs, bring to a boil.
3. Reduce heat, check seasoning and simmer 15 minutes.
4. Add sherry and simmer 2-3 minutes.