Day After Thanksgiving Turkey Soup

Ingredients

• Turkey carcass
• 2 x Carrots, sliced
• 4 x Celery stalks, plus...
• 1 cup Celery, chopped
• 1 Onion, quartered, plus...
• 1/3 cup Onion, chopped
• 6 x Peppercorns
• 2 x Beef boullion cubes
• 2 cup Turkey, cooked and cubed
• 1 can Stewed tomatoes (8 oz)
• 1/2 cup Uncooked rice
• 1/2 cup Dry sherry
• 2 x Bay leaves
• 1/2 tsp Basil
• 1 tbsp Parsley, chopped

Directions

1. Place turkey carcass in large kettle, cover with water.

2. Add celery stalks, carrots, quartered onion, peppercorns and boullion cubes.

3. Bring to a boil, reduce heat and simmer, covered, for 2-3 hours.

4. Cool, skim off fat.

5. Remove bones and skin.

6. Save any meat pieces to add to soup.

7. Strain stock and add water, if necessary, to make 2 quarts.

8. Bring to a boil.

9. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour.

Nutrition, whole recipe (rough)

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Celery Stalks	1 stalk (40g)	6
Celery	1 stalk (40g)	6
Bay Leaf	1 leaf (0.6g)	2
Basil	5 leaves fresh (2.5g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.