Thanks. I didn't think about rice since I cannot eat much of it. I ended up with brocolli, celery root, leeks, carrots, potato and parsley. There isn't very much left of the turkey in there, but I have a little I can add that I had in it when I started it. I froze over half of what I had made and put a in a pot to make the soup. I didn't strain it because it was already gelled. Oh, I also added parsley, which is something I never get added to anything, but that really added to the flavor.
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241 11/29/12 4:10 P
Okay, don't worry about the gel. It's from the collagen in the bones and cartilage. When you reheat the stock, the gel will "melt" back into the stock. Did you strain the stock after you made it? That helps with the gelling factor.
The broccoli and leeks sound good, along with the celery root and carrots. You could saute the leeks first in a little olive oil for some extra flavor. I also like to add brown rice or barley to my turkey soup.
I boiled my turkey legs and thighs to make some soup and broth. I am now wondering what to do with it to fix a soup and if I did something wrong with it because the whole thing turned to gel with turkey in it. Do I just add more water to that gel? I made soup last year, but I don't think I had it all turn to gel like that.
I got some brocolli florets, leeks and anise today and was wondering about using the first two of those for the soup along with the celery root I cooked on Thanksgiving and some carrots. I can possibly find a couple other things to put in it.
Thanks for any help.
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