2wild turkey complete leg/thigh sectionsskin on or off
1large onionquartered
3carrotscut into 3 – 4 inch pieces
3celery stalkscut into 3 – 4 inch pieces
2– 3 sprigs fresh rosemaryor a tablespoon of dried rosemary leaves
6– 8 whole garlic cloves
The Soup
2tablespoonsbutter
2tablespoonsolive oil
3– 4 garlic clovesthinly sliced
1/2cuponionfinely diced
2cupsasparaguscut into 2-inch pieces
6cupsmushroomssliced
1cupdiced fresh or canned tomatoes in juice
1/2cupport wineoptional
pulled turkey thigh meat
salt and pepper to taste
2tablespoonscornstarch mixed with equal part cold water
Instructions
Place all ingredients in a lightly greased roasting pan. Place in a 400 degree oven until everything is well browned, turning occasionally. This takes about 1 1/2 hours. Remove from oven and transfer to a large stockpot. Add water to the pan and scrape to remove bits. Pour into pot. and add cold water to just cover contents. Bring to a boil and then simmer for 6 – 8 hours over low heat. Strain liquid through a colander into another stockpot. You will need 5 cups of liquid. If there is less than 5 cups, add additional chicken broth. If there is more than 5 cups, reduce liquid in the pot by simmering over medium heat. Pull meat from thighs and discard all other solids.
The Soup Instructions
Heat butter and olive oil in a large skillet over medium heat. Add garlic and onion and saute until golden brown. Add asparagus and saute until just soft and lightly browned. Add mushrooms and saute until golden brown. Transfer to stockpot with turkey broth. Add tomatoes, port wine and pulled turkey meat. Bring to a boil. Season with salt and pepper. Slowly stir in cornstarch mixture until slightly thickened. Serve immediately.
Notes
Don’t slice the mushrooms too thinly or they will disintegrate when cooked.