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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.

    yields 4 servings time-- difficultyeasy

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

      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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