| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 8 | Servings | |
INGREDIENTS
| -Laurie Martinez CRCX90A | ||
| Turkey carcass | ||
| 2 | x | Carrots; sliced |
| 4 | x | Celery stalks; plus… |
| 1 | c | Celery; chopped |
| 1 | Onion; quartered, plus… | |
| 1/3 | c | Onion; chopped |
| 6 | x | Peppercorns |
| 2 | x | Beef boullion cubes |
| 2 | c | Turkey; cooked and cubed |
| 1 | cn | Stewed tomatoes (8 oz) |
| 1/2 | c | Uncooked rice |
| 1/2 | c | Dry sherry |
| 2 | x | Bay leaves |
| 1/2 | ts | Basil |
| 1 | tb | Parsley; chopped |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #356 From: Tonya <imbri@oz.net> Date: Sat, 28 Dec 1996 09:38:51 -0800
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