Post by chief_cook2 on Nov 12, 2002 19:44:54 GMT -6
Time is getting close on dealing with that left over turkey....
Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate. Break bones
and carcass up into pieces small enough to fit into a 4 or 5 quart crock
pot. Add remaining ingredients and 3 quarts of water. Cover and simmer
on the low setting for 24 hours. Strain broth, and refrigerate
overnight in a clean bowl. Discard vegetables and bones. The next day,
remove the fat that has congealed on the surface of the broth. Place in
a large kettle and bring slowly to the boil.
Add:
1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15
minutes or so. Salt and pepper to taste and add 1 cup noodles or other
small soup pasta. Simmer until the pasta, barley and vegetables are
tender. Add 1 to 2 cups leftover turkey (or however much you need to
get rid of) and return to boiling.
Makes approximately 3 to 4 quarts and freezes well.
Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate. Break bones
and carcass up into pieces small enough to fit into a 4 or 5 quart crock
pot. Add remaining ingredients and 3 quarts of water. Cover and simmer
on the low setting for 24 hours. Strain broth, and refrigerate
overnight in a clean bowl. Discard vegetables and bones. The next day,
remove the fat that has congealed on the surface of the broth. Place in
a large kettle and bring slowly to the boil.
Add:
1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15
minutes or so. Salt and pepper to taste and add 1 cup noodles or other
small soup pasta. Simmer until the pasta, barley and vegetables are
tender. Add 1 to 2 cups leftover turkey (or however much you need to
get rid of) and return to boiling.
Makes approximately 3 to 4 quarts and freezes well.