Ingredients Jump to Instructions ↓

  1. 1 picked over turkey carcass

  2. 300g leftover stuffing

  3. 2 celery stalks, chopped

  4. 2 carrots, peeled and sliced

  5. 1 onion, peeled and diced

  6. 2 bay leaves

  7. 1 tablespoon poultry seasoning

  8. 1 teaspoon ground sage

  9. 1L water

  10. 1 1/2L chicken stock

  11. salt and freshly ground black pepper, to taste

  12. 300g long-grain white rice

  13. 300g frozen garden peas

Instructions Jump to Ingredients ↑

  1. Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, water and chicken stock. Pour in additional water if needed to cover. Bring to the boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.

  2. Season to taste with salt and pepper. Stir in the rice and return to the boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.


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