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Full Online Book HomeLearning KitchenSoups - Turkey - Turkey-stuffing Soup
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Soups - Turkey -  Turkey-stuffing Soup Post by :BKamau Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1066

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Soups - Turkey - Turkey-stuffing Soup

1 roasted turkey carcass, broken into pieces
2 1/2 half quarts cold water
3 carrots, thickly sliced
3 celery stalks with leaves, sliced
1 onion, chopped
1/2 cup chopped parsley
1 bay leaf
2 tsp. dried thyme crumbled
2 1/2 C leftover turkey stuffing
2 C turkey gravy

Combine all the above ingredients and bring to a boil, then reduce heat to simmer. Stir
and break up all clumps of stuffing. Simmer, covered, about 1 1/2 hours.

Remove carcass, saving any meat that can be stripped, and add up to 1 1/2 C of water if necessary to replace evaporation. Let simmer 10 more minutes. This is even better if you have leftover peas, noodles and mushrooms to add at the end. Makes about 8 servings.
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Soups - Turkey Barley Soup Soups - Turkey Barley Soup

Soups - Turkey Barley Soup
1-1/2 cups sliced carrots 1-1/2 cups sliced fresh mushrooms 1 cup thinly sliced celery 1 cup chopped onion 2 Tblsp. cooking oil 9 cups turkey broth (from boiling turkey carcass) 2 cups cubed cooked turkey 1/2 cup medium pearl barley 2 bay leaves 1/4 tsp. pepper In a 3-quart saucepan, saute carrots, mushrooms, celery, and onion in oil for 20 minutes or until tender, but not browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Remove bay leaves before serving. Yield: 6-8 servings.

Soups - Turkey -  Tower Mountain Turkey Soup Soups - Turkey - Tower Mountain Turkey Soup

Soups - Turkey -  Tower Mountain Turkey Soup
1 turkey carcass 6 carrot slices 4 ribs celery slices 1/2 pkg. lentils, rice or barley 1 Tbsp. thyme 1 Tbsp. onion powder 1 1/2 tsp. salt 1 tsp. cloves 1/2 tsp. poultry seasoning 1/2 tsp. ginger 1/2 tsp. pepper 1/2 tsp. parsley flakes 1/4 tsp. garlic powder Cover carcass with water in a 10 or 12 quart pot. Let simmer 1 to 2 hours. Remove from heat. When cool enough to handle, scrape off all the meat and discard the carcass. Cook the lentils, celery and carrots separately. Before the soup cools, add the vegetables, lentils (including cooking liquids) and