Pressure Cooker Day After Thanksgiving Vegetable Turkey Soup From The Carcass Recipes

PRESSURE COOKER DAY-AFTER-THANKSGIVING VEGETABLE TURKEY SOUP (FROM THE CARCASS)

Steps:

• Break up the turkey carcass, so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water.) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
• Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode on my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
• Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Let the pot boil for 1 minute. Whisk in the corn starch slurry, and then stir in the potatoes, shredded turkey, and frozen mixed vegetables. Put the lid back on the pot and let it return to a simmer. Remove the lid and simmer until the potatoes are tender, about 10 minutes.
• Add salt and pepper to taste. Don't be shy with the salt - homemade broth is bland without it. Taste as you add the salt, and when the broth goes from tasting bland to tasting sweet and full of body, it has enough salt. (I add about 2 teaspoons of fine sea salt to 8 cups of broth.)

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
• Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

DAY-AFTER TURKEY SOUP

Steps:

• 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
• 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

PRESSURE-COOKER TURKEY VEGETABLE SOUP

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

DAY-AFTER TURKEY SOUP

Steps:

• Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
• Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
• With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
• Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
• Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt, if desired.

TURKEY STOCK (PRESSURE COOKER)

Steps:

• Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
• Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
• Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.

PRESSURE COOKER HEARTY TURKEY-VEGETABLE SOUP

Steps:

• In pressure cooker, heat oil; sauté garlic 10 seconds.
• Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
• Stand the 2 drumsticks, meaty side down, in the soup.
• Lock cooker lid in place and, over high heat, bring to high pressure.
• Adjust heat to maintain pressure and cook 12 minutes.
• Let the pressure drop naturally, or reduce pressure with a quick-release method.
• Remove lid, tilting it away from you to allow excess steam to escape.
• Remove drumsticks from soup; cut meat from bone.
• Cut the meat into 1-inch chunks; return it to the pot.
• Discard the bone, or reserve it for stock.
• Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
• Add salt and pepper to taste.