How to make it

  • Note: Linguiça is a garlicky Portuguese sausage. Chorizo sausage can be used instead.
  • 1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
  • 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
  • 3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add potatoes, savory, and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potato masher until no large chunks remain and potatoes thicken soup slightly. Return to medium-high heat, add sausage and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium-low, cover, and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve immediately.

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