A good way to use up the turkey carcass stowed away in your freezer after the holidays.
-6-8 cups turkey or chicken broth (homemade with leftover carcass, innards, celery, carrot, shallot, water, seasoned salt, pepper, bay, sage, thyme and rosemary, parsley — or good quality prepared broth)
-1/2 yellow onion, peeled
-1 med. shallot
-2 stalks celery, including tops
-2 bay leaves
-2 Tbsp. olive oil
-3 sprigs fresh thyme
-4 fresh sage leaves
-pinch of fresh rosemary
-1/2 tsp. dried oregano
-1/2 c. dry white wine
-2 med. potatoes, peeled
-1/2 yellow turnip, peeled
-1/2 bunch kale, stemmed and well-rinsed
-1/2 package (or 1/2 lb.) kielbasa (ideally, turkey, which is less greasy)
-1 package dried tortelloni, any variety, such as porcini mushroom or spinach/cheese
-additional water as needed
-salt, seasoned salt, and pepper to taste
grated parmesan, to serve (optional)
1. Chop onion, carrots, celery, and shallot, and sauté in a large stockpot in olive oil until tender. Do not brown. Deglaze with white wine.
2. Add bay leaves, poultry broth, minced herbs and spices.
3. Cube potatoes and turnip, add to both. Simmer ~ 20 min.
4. Chop kale. Add to pot. Adjust seasoning and add additional water if needed. Slice kielbasa and add to pot.
5. Add tortelloni to simmering soup, boil gently 10 min. or until done.
Pass grated parmesan and serve with parmesan and black pepper cornbread.