"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bird to the Last Drop, by , is from A Taste of E Commerce SECOND EDITION,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 quarts vegetable stock 1 turkey carcass 1 (10-ounce) box frozen mixed vegetables 1/2 cup rice 2 cups cooked turkey, cubed 1 teaspoon Old Bay seasoning 2 teaspoons dried thyme Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour. Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes. (Remove the bones before serving.)
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