Thursday, January 2, 2014

Welcome Back, Turducken Soup!

Nothing like a blizzard to get you in the soup-making mood!

I'd been planning this soup for a while, as I always do after Thanksgiving as it's the only time I roast a turkey.  However, with all the ducks we've been roasting (we're up to 3 so far) I decided to do the soup a little differently this year.  All the bones from 3 ducks, 1 turkey and 1 chicken went into my lobster pot with 4 gallons of water, 2 bay leaves, salt and pepper, to make stock.  The bones were then strained out and chopped turkey, chicken and duck meat added, plus all the additional meat I got off the bones.

Ultimately, I ended up with a tremendous amount of soup, so I'm canning 7 quarts right now.  Five of us ate some for dinner, and there is still plenty in the fridge.  Maybe I'll can some pints tomorrow.  This is enough for today!

Turducken Soup

Turducken stock (see above)
chopped turkey, duck and chicken meat
3 large leeks
6 carrots
2 ribs celery (more if you have it, I ran out)
2 packages mixed gourmet mushrooms (baby bellas, shiitake, and oyster)
2 cups wild rice
salt and pepper to taste
winter savory to taste
thyme to taste

Saute the leeks, carrots and celery in a little duck fat.  Toss into the stock with the meat, mushrooms, rice and spices.  Simmer away!

Best wishes to everyone for a safe, healthy, happy and prosperous 2014!

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