Thanksgiving is particularly hard on the fridge. Leading up to the big day, the fridge is filled to capacity. I know mine is stuffed so precariously right now, I have to think twice before opening the door. The fridge gets a quick rest while we eat, but then the scramble to find a home for all the leftovers begins.
The turkey carcass always poses a bit of a logistical challenge. While the uneaten sides fit nicely into easy stacking containers, the turkey remains are less graceful. Thankfully, Alton Brown has come up with a solution for utilizing the last bits of the turkey in Good Eats: The Early Years.
This recipe for Bird to the Last Drop is a hearty turkey and rice soup that can easily be thrown together a couple days after Thanksgiving, but my plan is to get it on the stovetop during the lull between dinner and dessert—that way, I can free up valuable fridge space.
Win Good Eats: The Early Years
As always with our Cook the Book feature, we have five (5) copies of Good Eats: The Early Years to give away this week.
Cook the Book: Bird to the Last Drop Soup
About This Recipe
- 2 quarts vegetable broth
- 1 turkey carcass
- 1 10-ounce box frozen vegetable medley
- 1/2 cup long-grain white rice, uncooked
- 2 cups turkey meat, cubed or torn into small pieces
- 1 teaspoon Old Bay seasoning
- 2 teaspoons dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Put the broth and carcass in an 8-quart pot over low heat and bring to a simmer. Cook and cover for 1 hour.
Remove the carcass.
Add the vegetables, rice, turkey meat, Old Bay, and thyme to the pot and simmer for another 20 minutes