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turkey carcass left-over gravy water turkey giblets salt peppercorns bay leaf potatoes carrots celery oregano thyme onions rice barley parsley basil garlic salt frozen peas
Viewed: 64 - Published at: 5 years agoIngredients
- 1 turkey carcass, and skin
- left-over gravy
- 2 quarts water
- 1 turkey giblets
- 1 teaspoon salt
- 6 peppercorns
- 1 bay leaf
- 3 small diced potatoes
- 3 carrots, cut up
- 3 celery ribs, cut up
- 12 teaspoon dried oregano
- 12 teaspoon dried thyme
- 2 medium onions, chopped
- 14 cup rice
- 14 cup barley
- 1 tablespoon dried parsley
- 12 teaspoon dried basil
- 12 teaspoon garlic salt
- 1 cup frozen peas
Method
- Bring the turkey carcass, skin, left over gravy, giblets, any stuffing still clinging to the carcass, and the water to a boil.
- Turn down the heat and simmer for 1-1/2 hours.
- Remove the turkey carcass, and strain the stock thru cheese cloth into another pot.
- Pick meat from the carcass and add back into the stock with all the remaining ingredients, except the peas.
- Cover and simmer 1 hours longer or until vegetables, rice and barley are done.
- Add the peas and cook 5 minutes longer.
