Old Fashioned Turkey Frame Soup Recipe - Cooking Index
Old Fashioned Turkey Frame Soup Recipe - Cooking Index
Waste not, want not. Dem ol' bones, wonderful seasoned skin and other bits, make for a terrific turkey vegetable soup. So, don't throw it out, throw it in a stock pot instead. Works with chicken leftovers as well.
Courses: Soup| 1 | Leftover turkey frame with some meat | |
| Still on it | ||
| 3 | Carrots - diced (medium) | |
| 2 | Celery stalks - diced (large) | |
| 1 | Onion - quartered | |
| 1 tablespoon | 15ml | Minced fresh parsley |
| 1 teaspoon | 5ml | Minced fresh dill |
| 1 teaspoon | 5ml | Paprika |
| 2 | Garlic cloves - peeled, cracked | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Barley - (to 2 tbspns) - (optional) |
| 1 cup | 237ml | Cooked any-shape pasta- (to 2 cups) - (optional) |
Use a large stock pot -- about 12 quarts or so. Trim turkey of fatty parts and residual stuffing. Cut turkey into sections and place in the pot. Fill with water just to cover. Add vegetables, seasonings, herbs, (barley).
Bring to a boil, then simmer for 1 to 2 hours.
Strain broth, return it to the pot and put back vegetables. You may also add fresh vegetables at this point. Dice or shred pieces of turkey meat. Adjust seasonings (add pasta).
This recipe yields 8 to 10 servings.
Source:
Nancy Berry on the http://www.eclix.net Food BB
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