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This delicious recipe makes the most of what remains of that big bird after your Thanksgiving feast.
If anyone knew how to make the most out of very little, it was my mother. Leftover Turkey Soup is a staple after the holidays in my house. After the feast and the sandwiches and the potpies are done, the picked-over turkey can be the basis for a savory soup. You won’t believe how much meat is left on those bones!
|Turkey carcass||1 large onion, chopped|
|6 cups water||5 chicken bouillon cubes|
|3 carrots, chopped||Salt|
|3 celery stalks, chopped||Pepper|
|2 teaspoons Italian seasoning||Parsley|
1. Remove skin and fat from carcass, place in stockpot and cover with water..
2. Low boil for 2 hours, until meat is falling off the bone.
3. Remove all meat and bones from the stock with a skimmer or slotted spoon. Separate the meat with your fingers to be thorough. Return the meat to the pot.
4. Add carrots, celery, Italian seasoning, onion, bouillon cubes. Add salt and pepper to taste.
5. Simmer for 15 minutes or until veggies are cooked to your liking. Can be served over rice or pasta. Garnish with parsley.
Nutritional Information per serving: Calories: 40; Fat, 0 g; Cholesterol, 0 mg; Sodium, 960mg; Total Carbohydrates, 8 g; Dietary Fiber, 2 g; Sugars, 5 g; Protein, 1 g.
Note: The above info is based on the use of 1/4 tsp. each of both salt and pepper and one tbsp. of parsley, but no turkey meat. Please adjust according to the amount of meat you use.
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