Ingredients Jump to Instructions ↓

  1. 1 roast turkey carcass, cut into pieces

  2. 12 cups cold water

  3. 3 stalks celery, chopped

  4. 2 carrots, chopped

  5. 1 Spanish onion, chopped

  6. 1/4 bunch Italian parsley

  7. 2 bay leaves

  8. 12 whole black peppercorns

  9. 2 tablespoons olive oil

  10. 1 red onion, chopped

  11. 2 stalks celery, diced

  12. 2 carrots, diced

  13. 1 large parsnip, peeled and diced

  14. 1/2 pound rutabagas, peeled and diced

  15. 2 cloves garlic, minced

  16. 2 tablespoons minced Italian parsley salt and black pepper to taste

  17. 1 cup uncooked orzo pasta

Instructions Jump to Ingredients ↑

  1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.


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