Okay, you’ve made the big turkey sandwiches and heated it with leftover potatoes and gravy. Now you’re left with a turkey carcass that still has a fair amount of meat left on it. Here’s a hearty recipe we found on the Mayo clinic web site. As always, we tweaked it a little to fit Naturally Nourishing’s nutritional values, which is to keep all recipes we post, as organically natural as possible.
There’s nothing that warms the belly like a hot bowl of soup
Serves 8 – 10
- 1 turkey carcass
- 4 cups pure filtered water
- 8 cups reduced-sodium organic chicken broth
- 4 large onions, 1 quartered & 3 chopped
- 1 cup diced rutabaga or turnip, peeled
- 1 cup organic chopped celery
- 4 organic carrots, peeled & cut into thin strips
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1/4 cup pearl barley (optional – remove if gluten intolerant)
- 3 tomatoes diced
- 1 can (16 oz.) organic white beans, rinsed & drained
- 1/2 lb. leftover light turkey meat, cut into bite-size chunks
In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour.
Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator — overnight, if possible — and skim off the fat from the broth’s surface. Return the liquid to the stockpot.
Add the remaining ingredients to the broth mixture. Bring to a simmer and cook, covered, for about an hour.
Ladle into individual bowls and serve immediately.
Nutritional Analysis (per serving)
|Serving size: About 2 cups|
|Total fat||3 g||Total carbohydrate||27 g|
|Saturated fat||1 g||Dietary fiber||5 g|
|Monounsaturated fat||< 1 g||Protein||15 g|