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BIRD TO THE LAST DROP
2
quarts vegetable stock
turkey carcass
(10−ounce) box frozen mixed vegetables
/2 cup rice
cups cooked turkey, cubed
teaspoon Old Bay seasoning
teaspoons dried thyme
1
1
1
2
1
2
Salt and pepper, to taste
1
) Combine the vegetable stock and the turkey carcass in a large soup pot over low heat
and bring to a simmer.
2
3
4
5
) 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.
Yield: 6 servings
BIRD TO THE LAST DROP
11
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