Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| -Laurie Martinez CRCX90A | |
| Turkey carcass | |
| 2 xes | Carrots; sliced |
| 4 xes | Celery stalks; plus... |
| 1 cup | Celery; chopped |
| 1 | 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.