Yield: 8 Servings
|-Laurie Martinez CRCX90A|
|2 xes||Carrots; sliced|
|4 xes||Celery stalks; plus...|
|1 cup||Celery; chopped|
|1||Onion; quartered, plus...|
|⅓ cup||Onion; chopped|
|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|
|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.