BONNIE'S ROASTED TURKEY STOUP

BONNIE'S ROASTED TURKEY STOUP image

Provided by BonniE ! @ReikiHealsTheSoul

Categories Turkey

Number Of Ingredients 20

THE FIRST 12 INGREDIENTS
1 - tablespoon bacon grease
2 - tablespoons olive oil
4 - medium size potatoes peeled and cut into bite sized chunks
4 - large carrots, scraped and cut into bite sized chunks
1 - medium onion, cut into chunks
1 - tablespoon fresh garlic, chopped fine
1 - teaspoon dried leaf tarragon
1 - teaspoon dried leaf marjoram
1 - teaspoon kosher salt, or to taste
1 - teaspoon black pepper
1/4 - cup vermouth
5 - cups good turkey stock (made with carrots, onions and celery)
ADD LATER
1 - cup of stock
2 to 3 - cups of leftover roasted turkey cut into large chunks
1/2 - cup cooked green beans cut into one inch pieces
1/2 - cup chopped parsley
OPTIONAL:
- add 1 teaspoon of cornstarch to thicken at end of cooking time, if desired. add the cornstarch to the reserved cup of cold stock and whisk until smooth before adding to the pot.

Steps:

Tip: You can use white meat, roasted turkey, or dark meat, or both for this recipe. Cut meat into large sized chunks. Remove any bones or skin.
Preheat oven to 375 degrees.
Add the first 12 ingredients to the pot in the order given. Cover and bake for 1 hour until vegetables are tender. Remove pot from oven to add the remaining ingredients.
Add 2 to 3 cups of leftover roasted turkey, 1/2 cup cooked green beans, and 1/2 cup chopped parsley.
Add 1 cup of stock. (thickened if desired as in the Optional ingredient above.)
Return to oven and bake for 15 to 20 more minutes. Check seasoning to see if it has enough salt, and serve right from pot with crusty bread or cornbread. Enjoy!
Serve and Enjoy!