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RECIPE TITLE "Turkey Carcass Soup" courtesy of The Library Of E-Cookbooks
Copyright © 2005 by e-cookbooks.net All Rights Reserved.
e-cookbooks.net is a Division of VJJE Publishing Co.
 4 servings  --
 easy
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RECIPE INGREDIENTS
1 turkey carcass
6 qt. water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 oz. medium egg noodles, uncooked
2 (16 oz.) cans tomatoes, drained and chopped
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tsp. salt
1/4 tsp. pepper |
 
Emeril's New New Orleans Cooking  Dynamic Beard Best Chef Award winner fuses the best of Creole cooking and American regional cuisines. |
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RECIPE METHOD
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 1 hour. Remove carcass from broth, and pick
meat from bones; set aside.
Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining
broth for other uses. Bring broth to a boil. Add barley or noodles. If barley
is added, reduce heat to medium, and cook 45 minutes. If noodles are added,
reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes
and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves. |
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