What To Do With Turkey Broth? (chicken, celery, carrots, onion)

[LillyLillyLilly]

So I made a ton of turkey broth from the Thanksgiving carcass, skin, etc. I made a bunch of soup from part of it and the leftover turkey meat. But now I have a couple quarts left in the freezer and no more turkey meat. I was thinking about using it in some chicken soup, but I'm kind of afraid the flavors would clash and leave an inedible mess.

What do you think? Is there soemthing else it would work in?

[Jkgourmet]

Yes, it would work for chicken soup. However, I would be tempted to use it for other dishes that require broth. Cream of cauliflower soup, mushroom barley, cream of broccoli, any chowder, etc. Be sure to strain out any solids before using it in those recipes.

[kelsie]

I would also use the broth in place of water when cooking rice & mashed potatoes. It will give a very good, hearty flavor.

[maggie2101]

I would use it just like chicken broth.

[weezycom]

make a Greek lemon & egg soup, avelegolemono. Sautee a little onion or shallot chopped fine, fresh parsley, maybe some chopped carrots, add in some diced celery, put in the stock, get it hot through, adjust S&P, then beat a couple of eggs, add a little hot stock to the eggs to temper them, pour the eggs in and stir (it should incorporate, not be in strands like Chinese egg drop), and then squeeze in fresh lemon juice until the soup takes on a nice, bright flavor (the amount depends on the amount of soup you've made).

[LillyLillyLilly]

Ok that eases my mind that I won't ruin a gallon of soup or something.

Thanks for the recipe Weezy. I used to have one saved for that soup but didn't get it made before my old computer crashed and I lost the bookmark and forgot all about it. LOL

[Jkgourmet]

Originally Posted by weezycom

make a Greek lemon & egg soup, avelegolemono. Sautee a little onion or shallot chopped fine, fresh parsley, maybe some chopped carrots, add in some diced celery, put in the stock, get it hot through, adjust S&P, then beat a couple of eggs, add a little hot stock to the eggs to temper them, pour the eggs in and stir (it should incorporate, not be in strands like Chinese egg drop), and then squeeze in fresh lemon juice until the soup takes on a nice, bright flavor (the amount depends on the amount of soup you've made).

I love avelegolemono soup. But you don't have vegies IN the soup. And you forgot the orzo or rice.

(And, personally, turkey broth just wouldn't be right for this iconic soup.)