Serves 6
Preparation time 20 minutes
Cooking time 3½ hours
1 turkey carcass
leftover stuffing (optional)
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1.8 litres (3 pints) water cooked turkey, cut into bite-sized pieces
2 tablespoons oil
2 large potatoes, diced
475 g (15 oz) can whole chestnuts in brine, drained
3 tablespoons sherry or port
salt and pepper
Break the turkey carcass into pieces and place in a large saucepan with the stuffing, if using, and 1 onion, 1 carrot, 1 celery stick and the seasoning. Add the measured water and bring to the boil. Cover and simmer for 3 hours. Add extra water as necessary.
Remove the carcass and vegetables and discard. Strain the stock and add the turkey meat.
Heat the oil in the rinsed-out pan, then add the potatoes and the remaining onion, carrot and celery. Cook gently, stirring, for 5 minutes.
Pour in the turkey stock and bring to the boil. Simmer for 20 minutes, then add the chestnuts and sherry or port. Reheat and check the seasoning before serving.
For turkey & sweetcorn soup, omit the chestnuts and instead add a drained 325 g (11 oz) can of sweetcorn at the end of the cooking time. Warm through, season to taste and serve the soup garnished with 1 tablespoon chopped parsley.