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Add a photoServings: 8
Ingredients
- Turkey carcass
- 2 x Carrots, sliced
- 4 x Celery stalks, plus...
- 1 c. Celery, minced
- 1 x Onion, quartered, plus...
- 1/3 c. Onion, minced
- 6 x Peppercorns
- 2 x Beef boullion cubes
- 2 c. Turkey, cooked and cubed
- 1 can Stewed tomatoes (8 ounce)
- 1/2 c. Uncooked rice
- 1/2 c. Dry sherry
- 2 x Bay leaves
- 1/2 tsp Basil
- 1 Tbsp. Parsley, minced
Directions
- Place turkey carcass in large kettle, cover with water. Add in celery stalks, carrots, quartered onion, peppercorns and boullion cubes. Bring to a boil, reduce heat and simmer, covered, for 2-3 hrs. Cold, skim off fat. Remove bones and skin. Save any meat pcs to add in to soup. Strain stock and add in water, if necessary, to make 2 qts. Bring to a boil. Add in remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 195mg | 8% |
| Potassium 416mg | 12% |
| Total Carbs 18.87g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.22g | 3% |
| Protein 10.57g | 17% |
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