This is a great recipe to make with the leftover turkey you have from Thanksgiving yesterday!
HomemadeTurkey Soup
Serves9
Bones and Trimmings From Cooked 9- to 15-Pound Turkey
3 Quarts (12 Cups) Water
1 Teaspoon Salt
Teaspoon Pepper
Teaspoon Poultry Seasoning or Dried Sage Leaves
1 Dried Bay Leaf
Cup Uncooked Barley
3 Medium Carrots, Sliced (1 Cups)
1 Large Onion, Chopped (1 Cup)
2 Medium Stalks Celery, Sliced (1 Cup)
2 Tablespoons Chopped Fresh Parsley
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Break up turkey to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover and simmer 1 hour 30 minutes.
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Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
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Skim fat from broth; discard. Add turkey meat to broth; stir in barley. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
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Stir in carrots, onion and celery. Simmer 20 to 25 minutes longer or until vegetables and barley are tender. Stir in parsley.
Variation:
HomemadeTurkey Vegetable Soup: Add up to 3 cups raw or cooked vegetables suchas whole kernel corn, green peas, diced potatoes, sliced zucchini,sliced mushrooms or any combination along with the carrots, onion andcelery.
Tip:
Ifthe turkey cut from the bones does not measure 3 cups, add additionalcut-up cooked turkey. cup uncooked cracked bulgar, cupuncooked regular long-grain white rice, or 1 cups uncooked eggnoodles can be substituted for the barley. Add the bulgur, rice ornoodles to the broth with the vegetables after heating the broth andturkey meat to boiling. Continue as directed.
Recipe Credit: Betty Crocker Complete Thanksgiving Cookbook
Photo Credit: Betty Crocker
My husband made this for dinner, yummy!
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