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Full Online Book HomeLearning KitchenSoups - Turkey Stock
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Soups - Turkey Stock Post by :usvisalaw Category :Learning Kitchen Author :Unknown Date :March 2012 Read :848

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Soups - Turkey Stock

Cut the carcass into quarters (at least) and place in a roasting pan. Surround this with quarted onions, chunks of celery and carrots. Salt lightly, and pepper, and roast at 350 for 45 minutes to an hour.

Transfer the carcass and vegetable to a stock pot of simmering water, cover, and simmer for two hours. Strain off the solids and discard.


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Makes 10 cups 1 cup wild rice (about 6 ozs) 4 cups of water 1 1/2 tsp salt 4 Tbsps butter 1 onion chopped 3 cups sliced mushrooms 1/2 cup chopped celery 1/4 cup all purpose flour 6 cups canned low-salt chicken broth 1/2 tsp curry powder 1/2 tsp dry mustard 1/2 tsp dried chervil 1/4 tsp ground white pepper 2 cups whole milk (no substitutes) 1/4 cup dry Sherry 1 cup chopped cooked turkey meat. Place wild rice, 4 cups of water and 3/4 tsp salt in medium saucepan. Bring to simmer over medium heat. Cover and simmer until rice
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1 meaty turkey carcass 8 cups water 1 Tbsp. instant chicken bouillon granules 1 (16 oz.) can tomatoes, cut up 2 stalks celery, sliced (1 cup) 1 medium turnip, peeled and diced 1 medium carrot, chopped 1/4 cup snipped parsley 1 or 2 tsp. salt 1 bay leaf Danish Dumplings Combine carcass, water and chicken granules; bring to boil then simmer 1 1/2 hours. When cooled remove meat from bones. Return meat to liquid (undrained) along with rest of ingredients. Bring to boil. Reduce heat and simmer 30 minutes until vegetables are nearly tender; remove bay leaf. Drop dumpling dough by
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