We enjoyed a great Thanksgiving this year. Our daughter and son-in-law hosted us and his large family at their house. It was a beautiful fall day and we ate outside. The kids played. The food was good. We were all together. There was much to be thankful for — including left over turkey. Although we did not make the turkey on Thanksgiving, we had roasted a turkey earlier in the week for Rod to take to the company potluck. He brought home what was left of the turkey and the carcass, which I cooked in a large pot and made turkey soup.
I don’t really have a recipe for this fall favorite. But here is the method.
I broke the carcass into pieces, put it into the stock pot, and covered it with water.
My large stock pot just barely fits into the GSO – and only then with some modifications. In order to fit, we take out the swinging leveler,and sit the GSO at a very small angle. The stock pot sits at a slight angle, but it doesn’t affect the cooking. Even so, the handle on the lid sticks up too high. So I replace the lid with a pie tin. And of course, that pie tin just begs for something to be cooked in it too! On this day, I mixed up a quick blueberry muffin mix to bake in the top pan. Made a great little snack! (I also left one of the screws unlatched on the top so that the steam could escape.)
I simmered the carcass for 4 hours. I took out the carcass and removed all of the remaining turkey from the bones and added it back to the broth. Then I added some dehydrated onions and several handfuls of dehydrated carrots and celery. I seasoned it with salt, pepper, and thyme and put the pot back into the solar oven for the vegetables to rehydrate and cook. About 1 1/2 hours later, I added some egg noodles, and let those cook as well.
This is a basic recipe and method. You probably have a favorite recipe for turkey soup as well. Make it in your solar oven this year.
Here are some other recipes you might enjoy.