OMG! Have you ever wished for something for a long time and it finally happens? That for me is the house being finished. Well, I am finishing my last task this week before the final cleaning at the end of the week. I installed the final floor this past weekend and Tony is finishing up the trim and a few other things. It’s been a long time coming. I’m so excited!

The final recipe for the Thanksgiving turkey is for the leftover carcass. I again decided to make my own recipe. I still have some leftover wine that I will add. I will also be adding a ton of veggies to round out the dish and provide many vitamins and minerals. Finally, I am doing an Indian inspired soup by adding in some curry powder and chili. Bone in poultry is so economical. I love getting three meals out of one whole bird.

Here are the stats:

Here is the recipe:

Curried Turkey Frame Soup

Serves 8

• 1 tablespoon oil
• 1 medium onion, chopped
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 3 red bell peppers, chopped
• 1 carrot, chopped
• 1 serrano chili, minced
• 1 tablespoon curry powder
• 1 2 pound turkey frame with meat
• 8 cups of water
• 10 ounces baby spinach
• 1 tablespoon cornstarch

1. Add the oil to the bottom of an instant pot and heat on saute mode.
2. Add in the onion, ginger and garlic. Cook until the onion becomes translucent.
3. Add in the carrot, bell pepper, chili and curry powder. Saute until soft.
4. Add in turkey frame, wine and water. Turn to pressure cook. Cook on high for 30 minutes. Allow for a natural release.
5. Stir in spinach.
6. Once spinach is wilted, add the cornstarch to 1/4 cup water and mix. Add to the soup and allow to thicken.
7. Serve.