| 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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