Heat the olive oil in a large pot over moderate heat. Add the onion and saute until softened, about 10 minutes. Add the celery, carrot, parsnip and rutabaga and saute about 5 minutes. Add the garlic and parsley and saute briefly to release the garlic fragrance. Add the turkey stock and bring to a simmer.
Cover partially and adjust heat to maintain a gentle simmer. Cook until vegetables are barely tender, about 15 minutes. Season soup with salt and pepper. Stir in the pasta and cook until barely done, about 7 minutes. Stir in the turkey, cover and remove from heat. Let stand 5 minutes.
Taste and adjust the seasoning. Ladle soup into warm bowls and garnish each portion with parsley and Parmesan, if desired.
Turkey Vegetable Soup with Cornmeal Dumplings
Preheat broiler. On a foil-lined baking sheet, broil the tomato and poblano chile until blackened and blistered all over and softened. Let cool. Peel, core and seed the tomato, then puree in a blender. Peel and seed the chile, then dice.
Heat the oil in a large pot over moderate heat. Add the onion and saute until soft, about 10 minutes. Add the garlic and saute briefly to release its fragrance. Add the oregano, crumbling it between your fingers, then add the tomato. Saute, stirring, for about 5 minutes to develop the flavor. Add the carrots and the broth. Bring to a simmer. Simmer gently 5 minutes, then add the zucchini, chard, poblano chile and turkey. Remove from the heat while you prepare the dumplings.
For the dumplings: In a bowl, stir together the cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk the buttermilk, butter and egg to blend. Add the dry ingredients to the liquid ingredients and stir just enough to moisten all the dry ingredients.
Return the soup to moderate heat and bring just to a simmer. Season with salt and pepper. Drop spoonfuls of batter about the size of a walnut onto the soup's barely simmering surface, spacing the dumplings evenly and leaving room for them to double in size. You should have enough batter to make at least 12 dumplings. Depending on the diameter of your pot, you may run out of space before you run out of batter. Cover and adjust heat to maintain a bare simmer; you do not want the soup to boil. Cook 20 minutes. Divide broth and dumplings among warm soup bowls.
Left-Over Turkey Soup
Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.
Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)
Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
Let simmer for 5 more minutes and serve.
Turkey Noodle Soup with Tomatoes
From: Gourmet Magazine Show:
Make sure all the meat has been removed from the carcass. Set aside.
In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.