DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP
Don't toss out your turkey carcass make soup! --- this can also be made using a carcass from a large roasting chicken --- the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
- Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
- When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
- Set aside about 3 quarts of turkey broth.
- In another large pot heat 1 cup butter over medium heat.
- Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
- Add in garlic and cook for 2 minutes.
- Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
- Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
- Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
- Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
- Add in the reserved turkey meat towards then end of cooking just to heat through.
- Season with salt and black pepper.
- Ladle into bowls and sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 337.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 66.8, Sodium 304.7, Carbohydrate 25.6, Fiber 2, Sugar 2.6, Protein 5
HOLIDAY TURKEY SOUP
Got this one from my mother-in-law, but I added seasonings & veggies. This a great "box car" recipe and gives you a way to use turkey up without everyone getting tired of turkey. Do not use a turkey carass that has been brined or smoked, it's just to salty.
Provided by suhaila.nichol
Categories Stocks
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
- Bring broth to boil and add barley, salt, pepper, poulty seasoning.
- Once barley has been started, cook rice in a separate pot.
- After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
- Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.
Nutrition Facts : Calories 141.2, Fat 0.7, SaturatedFat 0.2, Sodium 322.8, Carbohydrate 30, Fiber 5.1, Sugar 1.4, Protein 4.3
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