This restorative broth makes a fabulous soup base. You can add any leftover vegetables or even your kids' favourite pasta shape.
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Serves: 6 people
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2 - Bay Leaves
1 clove Garlic
0.5 tsp Ground Cumin
1 - Lemon
zest and juice
1 large Onion
halved and sliced
1 - Red Chilli
(use 1-2), halved, deseeded and sliced
1 pinch Salt
300 g SuperValu Cooked Noodles
1 pinch SuperValu Fresh Coriander
leaves, to garnish
0.5 tsp SuperValu Saffron
1 - Turkey Carcass
plus any jellified roasting juices from it
300 g Vegetables
cooked, (leftover) such as brussels sprouts, spring onions, carrots, leeks, kale or cabbage
1. Break the turkey carcass into a large pan and add the onion, lemon juice, bay leaves and 1.5 litres of cold water. Cover and bring to the boil, then reduce the heat and simmer for 1 hour. Remove the pan from the heat and allow to cool.
2. Place a colander over a large bowl and scoop all the bones into the colander. Pick through them, stripping off the turkey meat. Add the meat back to the pan with the stock from the bowl. Discard the bones, onion and bay leaves.
3. Add the jellified roasting juices, chilli, garlic, saffron, cumin and lemon zest to the pan. Cook for a few minutes, until just simmering. Don’t boil it, as you will spoil the delicate flavours. Taste and season with salt.
4. Add the noodles and leftover vegetables to the broth and simmer for 4 minutes. Ladle the broth into bowls or mugs and garnish with the fresh coriander.