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Turkey Carcass Soup
1
turkey carcass
qt. water
2 peppercorns
stalks celery, sliced
bay leaves
6
1
3
2
1
onion, cut into eighths
Pinch of garlic powder
1
2
1
1
1
2
1
cup barley, uncooked or 6 oz. medium egg noodles, uncooked
(16 oz.) cans tomatoes, drained and chopped
cup chopped onion
cup chopped carrot
cup chopped celery
tsp. salt
/4 tsp. pepper
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 1 hour. Remove carcass from broth, and pick
meat from bones; set aside.
Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining
broth for other uses. Bring broth to a boil. Add barley or noodles. If barley
is added, reduce heat to medium, and cook 45 minutes. If noodles are added,
reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes
and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.
Turkey Carcass Soup
21
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