Turkey Soup
I made turkey stock with the left over carcass my Dad sent home with me last weekend (in a clean garbage bag haha). I removed most of the meat and stuffing, then added a chopped onion, celery stalks and leaves, a few bay leaves and some pepper corns plus 12 cups of water (enough to barely cover the bones).
I chose to do it in a crock pot so it could cook during the day while I was at work – about 10 hours on low. I strained the broth and then let it sit over night in the fridge to congeal. It formed a layer of fat on the top that I scraped off the next day. Can be frozen.
Today I added ½ cup each brown rice and barley to 2 cups of broth and 1 tsp poultry seasoning. I cooked it for 30 min on the stove top. In the crock pot, I added some broth to chopped celery and 2 carrots (I didn’t have any onion on hand but 1 medium diced onion would be delicious along with a rutabega), 1 Tbs of onion flakes and 1 tsp garlic powder, plus 2 cups chopped turkey meat. Then I added the cooked grains and let it simmer on high for 3 hours. Smells great!
I’ll be having this for dinner all week with freshly baked buns.
