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Turkey-stuffing soup
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| Artist: |
_ |
| Categories: |
Poultry, Soups & Stews, Stuffings |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Roasted turkey carcass | | | - broken into pieces | | 2 1/2
| quart | Cold water | | 3
| | Carrots, thickly sliced | | 3
| | Celery stalks with leaves | | | - sliced | | 1
| | Onion, chopped | | 1/2
| cup | Chopped parsley | | 1
| | Bay leaf | | 1
| tsp | Dried thyme, crumbled | | 2 1/2
| cup | Leftover turkey stuffing | | 2
| cup | Turkey gravy | | | Salt |
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Procedures:
| 1 | Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. | | 2 | Place over medium heat and bring to boil, then reduce heat to simmer. | | 3 | Stir and break up all clumps of stuffing. | | 4 | Simmer, covered, about 1 ?hours. | | 5 | Remove carcass, saving any meat that can be stripped, and add up to 1 ?cups of water if necessary to replace evaporation. | | 6 | Adjust salt to taste. | | 7 | Let simmer 10 more minutes. | | 8 | Serve hot. | | 9 | Makes about 10 cups, or 8 servings. | | 10 | Each serving contains about: 367 calories; 412 mg sodium; 94 mg cholesterol; 17 grams fat; 16 grams carbohydrates; 35 grams protein; 0.67 grams fiber. |
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