Broth
Save some drippings, bones and “yuk” skin from roasted turkey, including meat scraps and, especially, the tail end. Set aside 1 C chopped turkey (add at end of process).
Place all of the above (except chopped turkey) in a soup pot with 6-8 C water and simmer 45 minutes. (If using a pressure cooker, use about 3 C water, bring to boil/simmer point, time 15 minutes.) Let cool.
With a slatted ladle separate all the bones and meat out of the broth.
Pour the broth into a large jar or jug. Refrigerate both items for a minimum of several hours or overnight.
Separate all usable turkey meat from bones, skin and gristle waste either at this point, or while the soup is being prepared.
When ready to make the soup:
Chop 1/2 onion and six small (well washed) yellow/orange sweet peppers and 1/2 large green pepper (semi-)fine; brown in 2 tsps. olive oil in bottom of large soup pot.
With a soup spoon, skim all but a bit of the coating of fat from top of cooled turkey broth “jell” and seal remaining fat for disposal.
Scrub and wash two carrots and four stalks celery (and any other garden greens desired). Chop carrots and celery coarsely.
Once onion is golden brown and peppers are limp/browned,
Add turkey soup jell to the pot and 1 cup water (4-5 C if pressure cooker option used). While bringing back to simmer, grind in four to six twists of coarse ground black pepper.
Add 1 can stewed tomatoes.
Add two cubes (for 2 C each.) chicken or vegetable broth bouillon. Once totally dissolved, taste broth and adjust by adding water to taste. (3/4 to 1-1/2 C approximately.)
Add salt to taste, and 2 T salsa or catsup.
Simmer broth and add the turkey pieces gleaned from the bones. Dispose of the remainder (or give the bigger bones to a doggy friend with good teeth).
Taste and adjust again, if necessary (more water, a pinch of salt, or simmer down a bit). Add the 1 C cubed turkey and 1-1/2 C cooked rice.
Ladle out hot &enjoy. Good slurped with rustic bread, breadsticks (or over more rice). Watch out for that lucky wishbone!
Makes a large soup potfull, serves six to eight.
