Turkey Ropa Viejo

If you are anything like me, you may still have the turkey carcass from Thanksgiving stashed in your freezer, waiting for the perfect turkey soup recipe. Well, wait no longer. Go pull out that carcass and get busy, because I have answered your prayers.

(On a side note, go reread my last sentence, that quite possibly, may be the strangest sentence that I have ever written.)

Back to this soup. This recipe came out of the Food Network Kitchens Cookbook, which I picked up, on a whim at Marshall's. It was $6.99, I couldn't help it. Some whims are meant to be acted on.

Actually the recipe calls for turkey legs, which if you have them, feel free! However, my turkey carcass (which had quite a bit of the legs and other meat still on it) was perfect. I used about 10 cups of water and ended up with some turkey stock to put back in the freezer. Sometimes I am amazed at my resourcefulness.

This soup was amazing. It was rich and robust. Seriously head and shoulders above my usual turkey carcass soup.

Turkey Ropa Viejo
Serves 6

Turkey
1 turkey carcass with plenty of meat
1 medium onion, quartered
4 bay leaves
10 cups water

Sauce
2 tablespoons extra virgin olive oil
1/2 teaspoon fennel seeds
2 red bell peppers, seeded and chopped
1 medium onion, chopped
6 garlic cloves, minced
2 cups canned crushed tomatoes
1/2 cup white wine
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon fresh ground black pepper
1/2 teaspoon ground coriander


Place the turkey ingredients in a large stock pot. Add enough water to cover the carcass, breaking the carcass up if possible to help if fit. Bring to a boil, cover, reduce the heat and simmer for about 1 1/2 hours. Skimming foam if necessary.

Meanwhile, for the sauce: Heat the olive oil in a large pan over medium high heat. Add the fennel seeds and toast for about 30 seconds. Stir in the bell peppers, onion, and garlic and cook until soft, about 5 minutes. Stir in the tomatoes, wine, paprika, oregano, salt, cumin, black pepper and coriander. Bring the mixture to a boil, reduce the heat, and simmer, uncovered for 15 minutes.

Remove the turkey from the broth and let cool enough to handle. Shred the meat into long ropy pieces. Add the meat to the sauce with 4 cups of the cooking liquid and simmer uncovered, for about 15 minutes.