Ingredients Jump to Instructions ↓

  1. 6 carrots , peeled

  2. 3 stalk(s)

  3. celery

  4. Roasted turkey carcass , finely chopped

  5. 2 cup(s) cooked turkey meat , finely chopped

  6. 2 medium onions , each cut into quarters

  7. 5 sprig(s)

  8. parsley

  9. 1 clove(s)

  10. garlic , peeled

  11. 1/4 teaspoon(s) dried thyme

  12. 1/2 bay leaf

  13. 6 quart(s) water

  14. 1 1/4 teaspoon(s) salt

  15. 1 cup(s) regular long-grain rice , cooked as label directs

  16. 2 tablespoon(s) fresh lemon juice

  17. 1 tablespoon(s) dry sherry may be substituted for lemon juice

Instructions Jump to Ingredients ↑

  1. Cut 2 carrots and 1 stalk celery into 2-inch pieces. In 12-quart stockpot, combine turkey carcass, carrot and celery pieces, onions, parsley sprigs, garlic, thyme, bay leaf, and 6 quarts water or enough water to cover; heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer, skimming occasionally, 4 hours.

  2. Strain broth through colander set over large bowl; discard solids. Strain again through sieve into several containers; cool. Cover and refrigerate overnight.

  3. Remove and discard fat from surface of broth; measure broth and pour into 5-quart saucepot. If necessary, boil broth over high heat until reduced to 10 cups to concentrate flavor.

  4. Cut remaining 4 carrots and remaining 2 stalks celery into 1⁄2-inch pieces; add to broth with salt. Heat soup to boiling. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cooked rice and turkey; heat through, about 5 minutes. Remove from heat and stir in lemon juice. Makes about 13 cups or 12 first-course servings.

  5. Nutritional information is based on one serving.


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