Day after thanksgiving turkey soup

Yield: 8 Servings

Measure Ingredient
\N \N -Laurie Martinez CRCX90A
\N \N Turkey carcass
2 xes Carrots; sliced
4 xes Celery stalks; plus...
1 cup Celery; chopped
1 \N Onion; quartered, plus...
⅓ cup Onion; chopped
6 xes Peppercorns
2 xes Beef boullion cubes
2 cups Turkey; cooked and cubed
1 can Stewed tomatoes (8 oz)
½ cup Uncooked rice
½ cup Dry sherry
2 xes Bay leaves
½ teaspoon Basil
1 tablespoon Parsley; chopped

Place turkey carcass in large kettle, cover with water. Add celery stalks, carrots, quartered onion, peppercorns and boullion cubes.

Bring to a boil, reduce heat and simmer, covered, for 2-3 hours.

Cool, skim off fat. Remove bones and skin. Save any meat pieces to add to soup. Strain stock and add water, if necessary, to make 2 quarts. Bring to a boil. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour.

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