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      RECIPE TITLE "Turkey Carcass Soup" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by All Rights Reserved. is a Division of VJJE Publishing Co.

    yields 4 servings time-- difficultyeasy


    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
    Emeril's New New Orleans Cooking Dynamic Beard Best Chef Award winner fuses the best of Creole cooking and American regional cuisines.


    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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