“I entered this in the 1991 National Topsy-Turvy Turkey recipe contest. I didn't win......but this is good! Uses that turkey carcass after a holiday meal.”
READY IN:
25mins
YIELD:
5 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. After serving a large turkey and slicing it for sandwiches, there comes a time when there are no more good slices, yet you can see plenty of good meat. Get out your largest pot. Tear the carcass apart, place it in the pot, cover with water. Add some spices and be generous. I suggest bay, marjoram, savory, rosemary, salt and pepper. Bring it to a boil, turn it down and let it simmer for hours.
  2. When cool, clean your hands and reach right into the pot. Find and remove all of the bones, cartilage and fatty parts. You now have a wonderful turkey stock base with lots of good meat.
  3. Freeze most of it in 1 and 2 cup containers. You will love it later.
  4. Now for the recipe --
  5. Place the ingredients in a pot, bring to a boil and simmer until done.
  6. This is guaranteed to be a smash hit with small children.
  7. With the containers in the freezer, you now have numerous quick meals or tasty side dishes ready for last minute prep.
  8. Time does not include carcass cooking.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: