Yield: 5 quarts
Measure | 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 |
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