Turkey Noodle Soup with Crispy Stuffing Croutons
Courtesy Cassidee Dabney, executive chef, The Barn at Blackberry Farm, Walland, TN
Cooks who don’t let anything go to waste will already have seized the turkey carcass to make stock. It’s more robust in flavor, it adds a little something to a classic chicken noodle soup. Along with a hearty topping of lemon juice and crisp cubes of stuffing, this dish is the ideal balance of interest and comfort.
- 1 tablespoon vegetable oil
- 2 cups medium-diced onion
- 2 cloves garlic, smashed
- 1½ cups medium-diced carrot
- 1 cup medium-diced celery
- 8 cups turkey stock (recipe below) or chicken stock
- 4 cups shredded turkey meat
- 8 ounces uncooked egg noodles
- 1 tablespoon kosher salt
- ½ tablespoon fresh-ground black pepper
- 1 tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh rosemary
- 1 lemon, juiced
- Stuffing croutons (recipe below)
In large stockpot, warm oil over medium heat. Sauté onion, garlic, carrot and celery until starting to brown and become soft. Add stock and turkey meat. Bring to boil.
Add noodles and cook for 2–6 minutes, or according to package instructions.
Add salt, pepper and herbs. Adjust seasoning as needed. Finish with lemon juice. Garnish with stuffing croutons. Any leftovers will freeze well. Serves 4.
Arrange leftover stuffing in 1-inch layer between two pieces of parchment paper. Press between two cookie sheets, and gently weigh down top pan. Refrigerate overnight. Remove from parchment paper, and cut into 1-inch cubes. Drizzle with ½ cup melted butter, and season with salt and pepper. Spread on cookie sheet in a single layer. Bake at 350˚F for 8–10 minutes, or until crispy outside and soft inside.
- Vegetable oil for sautéing
- 1 large onion, diced
- 1 large carrot, sliced
- 1 head garlic, halved crosswise
- 2 cups dry white wine
- 1 gallon salt-free chicken stock
- 1 turkey carcass with neck, skin and trim
- 5–6 dried porcini mushrooms
- 6 sprigs fresh thyme
- 2 bay leaves
Heat oil in stockpot over medium heat. Add onion and carrot. Sauté until vegetables begin to brown. Add garlic, and cook for 4–5 minutes.
Deglaze with wine, then add chicken stock, turkey carcass, porcini, thyme and bay leaves.
Simmer for 1½–2 hours. Strain and reserve stock. This step can be done a day in advance. Makes 1 gallon.
Herman Story 2016 Tomboy (Santa Barbara County). Andy Chabot, sommelier/food and beverage director at The Barn at Blackberry Farm, looks to a white Rhône-style wine, like this Viognier. “It has a great richness on the palate and lychee-type spiciness that works great with the weight of the dish,” he says. “It also is great with any other Thanksgiving and fall flavors that might be on your table.”