Many people say the best part of Thanksgiving dinner is the leftovers, and I have to agree. This year, I bought an over-sized turkey with that in mind, and after many sandwiches and turkey dinners I still had a pretty hefty carcass left to attend to - the turkey's, not mine. (sorry)
I knew I wanted to make soup, and I wanted to start with stock made in a pressure-cooker to extract the most flavor in the shortest amount of time. I had previously made chicken stock this way based on a recipe in Gourmet Today cookbook (not sure what is it with the two Gourmet Magazine cooking tomes but I seem to be using them a lot lately) and it was so good for such a small effort I thought I'd never buy canned stock again. I noticed the same cookbook had a "chicken soupy noodles" recipe consisting simply of stock, vegetables and broken lasagna noodles, so I decided to try it using my fresh turkey stock and whatever meat was left clinging to the bones.
This soup is a good antidote to Thanksgiving gluttony, chock full of slurpy noodles but not too rich or heavy.
The recipes below are pretty close to the originals, except for substituting fresh butternut squash I had on hand for some of the carrots in the soup and adding peas at the end for color and pop.
If you don't own a pressure cooker, or what I fondly refer to as a "precious cooker," please go out and buy one! Mine, a Kuhn Rikon, is a regular little workhorse. I'm sure I'll be posting recipes in the future illustrating its usefulness, but Lorna Sass's pressure cooker cookbooks are a great place to start right now.
Pressure-Cooker Turkey Stock
1 meaty turkey carcass, broken down to fit into pot easily
2 celery ribs, cut into 2 inch pieces
2 carrots, cut into quarters lengthwise
2 medium onions, left unpeeled, trimmed and cut into quarters
1 garlic clove
1 bay leaf
large pinch dried thyme leaves
5 black peppercorns
7 cups water
1 1/2 teaspoons salt
Put all ingredients in pressure-cooker; mix well.
Lock top on cooker; bring up to high pressure and cook for 30 minutes, lowering heat if necessary to maintain steady pressure.
Remove pot from heat; run cold water over lid until pressure is completely reduced.
Remove lid; strain stock through sieve into large bowl; retain solids.
Remove meat from bones; chop roughly.
Skim surface fat from stock with large spoon. Cover and refrigerate if not using immediately.
Turkey Soupy Noodles
3 tablespoons olive oil
2 large leeks, dark green parts removed; cleaned and coarsely chopped
3 celery ribs, coarsely chopped
3 carrots, coarsely chopped
7 cups pressure-cooker turkey stock
1/2 cup fresh butternut squash, coarsely chopped
12 no-boil lasagna noodles (I used Barilla brand)
1/3 cup frozen peas
salt and freshly ground black pepper to taste
fresh grated parmesan cheese
Heat oil in large soup pot; add leeks, celery and carrots and cook over medium high heat until leeks are softened but not browned. Add turkey stock; simmer until vegetables are tender - about 10 minutes.
Add butternut squash to soup; then break noodles into fairly large pieces and add to pot. Stir well and simmer, uncovered, for about 5 minutes. Add frozen peas; simmer a few more minutes until noodles are cooked to your liking.
Serve with grated cheese on the side, if desired.
Serves 4-6 as a main course.
*Recipes adapted from Gourmet Today; edited by Ruth Reichl; 1009