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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Turkey Carcass Soup Recipe

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This recipe for Turkey Carcass Soup is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 turkey carcass
4 quartswater
6 small potatoes (diced)
4 large carrots (diced)
2 stalkscelery (diced)
1 large onion (diced)
1 ½ cupscabbage (shredded)
1 (28 ounce) cantomatoes (whole peeled, chopped)
½ cupuncooked barley
1 tablespoonworcestershire sauce
1 ½ teaspoonssalt
1 teaspoondried parsley
1 teaspoondried basil
1 bay leaf
¼ teaspoonfreshly cracked black pepper
¼ teaspoonpaprika
¼ teaspoon
poultry seasoning
1 pinchdried thyme
Directions:
Directions:
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Number Of Servings:
Number Of Servings:
plenty
Personal Notes:
Personal Notes:
01-22-18 I left out the cabbage

 

 

 

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