| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Leftovers, Soups, Turkey |
12 |
Servings |
INGREDIENTS
| 1 |
|
Turkey carcass; 10 pound turkey |
| 2 1/2 |
qt |
Water |
| 1 |
tb |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Converted rice |
| 3 |
lg |
Carrots; peeled and sliced |
| 9 |
oz |
Peas |
| 1/8 |
ts |
Thyme |
| 1 |
sm |
Bay leaf |
| 2 |
c |
Tomatoes |
INSTRUCTIONS
Break up turkey into large Dutch oven, add water, salt and pepper, simmer
for
1 1/2 hours. Remove bones.
In skillet with no oil, brown rice until golden and add to soup. Also add
carrots, thyme and bay leaf simmer for 15 minutes. Add tomatoes and peas,
cook another 15 minutes or until carrots are cooked. Remove bay leaf and
serve.
Recipe by: Pillsbury Classics
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG"
<gaggini@gate.usaor.net> on Dec 15, 1997
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