TURKEY AND GREENS SOUP

[Turkey and Greens Soup]
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SERVES 4-6

I love greens in my brothy soups. This recipe is so delicious and another way to use all the leftovers from a roasted turkey. The sherry gives it a nice flavor, but is optional. Crushing the garlic and adding it at the end of cooking gives a wonderful garlicky taste which goes well with this soup. Use less if you prefer. If desired, add some leftover turkey. For a richer flavor and thicker stock, you could stir in some leftover gravy. And, when I make this after Thanksgiving, I add any stewed dried corn that is leftover.

INGREDIENTS

One leftover turkey carcass

1 large onion, halved

1 medium carrot

1 medium celery rib

Water and/or low-salt chicken broth to cover well

2 bay leaves

1 cup dry sherry

1 pound frozen greens, such as turnip or collards

1/4 pound uncooked noodles

Salt and pepper to taste

4 large cloves garlic, crushed

Freshly grated Parmesan cheese (optional garnish)

Place the turkey, onion, carrot, celery, water, bay leaves, sherry and chicken broth in a large pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 90 minutes. Strain the broth and discard any solids. Skim the fat from the top of the broth. Add the greens and cook until tender. The amount of time depends on the type of greens. Add the noodles and crushed garlic. Cook until done, about 10 minutes. Serve hot, passing the cheese separately.

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