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Instructions |
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Remove most of the meat from the turkey carcass but leave some meat and skin still on it. Put carcass in large pot and just cover with water. Add cut up celery (3-4 stalks), carrot (2-3), 1/2 an onion, and salt and pepper. Bring to boil then lower heat to simmer for approximately 2-3 hours. Cover.
This makes your broth.
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Make rice (or barley or another preferred ingredient) in a separate pot. Cook 1 cup of rice with 2 cups of water and a dab of butter or olive oil. Boil and then simmer about 25 minutes (covered).
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Once broth is done, strain liquid into another pot or bowl. Discard carcass and cooked vegetables. If there is a lot of meat on the carcass, you can pick it off once it's cool enough and use in the soup.
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Bring broth back to a boil. Add new vegetables like frozen corn, green beans, carrots, and celery. Once it boils again, reduce heat and cook for about 15 minutes then add cooked rice and turkey meat. You may also add some cooking sherry (or white wine) and some Worcestershire sauce as well as salt and pepper if needed to taste.
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Originally Submitted
11/28/2010
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