Ingredients Jump to Instructions ↓

  1. 1 turkey carcass broken into 3 or 4 pieces

  2. 3 carrots halved crosswise

  3. 2 celery stalks halved crosswise

  4. 2 tablespoons tomato paste

  5. Coarse salt

  6. 1 teaspoon crumbled dried rosemary

  7. 1/4 teaspoon red-pepper flakes

  8. 5 cups kale leaves shredded

  9. 3 cups leftover diced cooked turkey

  10. 1 package (10 ounces) frozen corn kernels

  11. 1 can (15 1/2 ounces) white beans drained and rinsed

  12. 4 scallions thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.


Send feedback