Turkey carcass soup - sl 11/86
5 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | ;turkey carcass |
| 4 | quarts | ;water |
| 6 | smalls | Potatoes; diced |
| 4 | larges | Carrots; diced |
| 2 | eaches | Stalks celery; diced |
| 1 | large | Onion; chopped |
| 1½ | cup | Cabbage; shredded |
| 7½ | ounce | Can tomatoes; drained and chopped |
| ½ | cup | Barley; uncooked |
| 1 | tablespoon | Worcestershire sauce |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Dried parsley flakes |
| 1 | teaspoon | Dried whole basil |
| 1 | each | Bay leaf |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Poultry seasoning |
| 1 | pinch | Dried whole thyme |
Directions
Place turkey carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove carcass from broth, and pick all meat from bones.
Return meat to broth, and add remaining ingredients. Simmer 1 hour or until vegetables are tender. Remove bay leaf. Yield: 5 quarts.
Mrs. Carl M. Day, Jr. of South Carolina, in November, 1986"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-11-95