New Menu Day-After-Thanksgiving Turkey Carcass Soup

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Day-After-Thanksgiving Turkey Carcass Soup

"This smooth and scrumptious turkey soup is made the use of leftovers from Thanksgiving or Christmas dinner. I commonly make cornbread cakes to serve with it."

Ingredients :

1 picked over turkey carcass
1 half cups leftover stuffing
2 celery stalks, chopped
2 carrots, peeled and sliced
1 onion, peeled and diced
2 bay leaves
1 tablespoon poultry seasoning
1 teaspoon floor sage
2 half of quarts hen broth
garlic salt to taste
floor black pepper, to taste
2 cups (uncooked) everyday long-grain white rice
1 (sixteen ounce) package deal frozen green peas

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H45M

Place the turkey carcass in a huge, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, hen seasoning, sage, and chicken broth. Pour in extra water if needed to cowl. Bring to a boil over medium-high warmness; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
Season to flavor with garlic salt and pepper. Stir within the rice and go back to a boil over medium-excessive heat. Lower heat to medium, and simmer 15 mins. Stir inside the peas, and keep to simmer until rice is soft, about 10 minutes extra. Adjust seasonings to taste.

Notes :

Try the use of a Reynolds® sluggish cooker liner to your sluggish cooker for less difficult cleanup.

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