Turkey Soup with Potatoes, Linguica, and Kale | America's Test Kitchen

Name: Turkey Soup with Potatoes, Linguica, and Kale | America's Test Kitchen
Total time: 345 min
Ingredients: 1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 large onion, peeled and halved; 1 large carrot, peeled and chopped coarse; 1 large rib celery, about 4 ounces, chopped coarse; 3 medium cloves garlic, unpeeled and smashed; 2 cups dry white wine; 1 bay leaf; 5 sprigs fresh parsley leaves; 3 sprigs fresh thyme; 2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces; 2 teaspoons minced fresh savory leaves; 12 ounces linguiça sausage, cut into 1/4-inch-thick rounds; 1 teaspoon table salt; 1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)

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To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

Keywords

Main Courses
Turkey
Potatoes
Vegetables
Soups

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Ingredients

1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces
2 teaspoons minced fresh savory leaves
12 ounces linguiça sausage, cut into 1/4-inch-thick rounds
1 teaspoon table salt
1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)