Events and Celebrations

  • 1 turkey carcass
  • leftover stuffing (optional)
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1.8 litres (3 pints) water
  • cooked turkey, cut into bitesized pieces
  • 2 tablespoons oil
  • 2 large potatoes, diced
  • 475 g (15 oz) can whole chestnuts in brine, drained
  • 3 tablespoons sherry or port
  • salt and pepper

Break the turkey carcass into pieces and place in a large saucepan with the stuffing, if using, and 1 onion, 1 carrot, 1 celery stick and the seasoning. Add the measured water and bring to the boil. Cover and simmer for 3 hours. Add extra water as necessary.

Remove the carcass and vegetables and discard. Strain the stock and add the turkey meat.

Heat the oil in the rinsed-out pan, then add the potatoes and the remaining onion, carrot and celery. Cook gently, stirring, for 5 minutes.

Pour in the turkey stock and bring to the boil. Simmer for 20 minutes, then add the chestnuts and sherry or port. Reheat and check the seasoning before serving.

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