Still have some turkey leftover? Time to throw it in a soup.
For Gail Jennings and her family, the Thanksgiving menu is never written in ink. One year, the turkey may appear on the table in her Durham, North Carolina, home burnished and whole, a Norman Rockwell painting come to life. The next, it may be roasted in parts, the drumsticks, wings and thighs swathed with onions and tomatoes.
As for what exactly goes into these fragrant pots, the possibilities are thrillingly disparate. Just as Thanksgiving varies widely from state to state and year to year, so does the next day’s soup. Having grown up in Brazil, de Carvalho didn’t celebrate Thanksgiving until she came to the United States in her 20s. When she saw the traditional roast turkeys on every American table, she was reminded of the birds her mother used to roast for Christmas in Rio de Janeiro.
De Carvalho’s mother, a Julia Child disciple and excellent cook, taught her daughter to make her own stocks from scratch out of carcasses, bones, fish heads, shrimp shells, and vegetables. But de Carvalho says store-bought broth works perfectly well in this soup.
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