turkey frame vegetable soup

Ingredients

• Servings: 8
• 1 turkey carcass
• 2 carrots, chopped
• 2 stalks celery, cut into 2 inch pieces
• 1 onions, chopped
• 4 cloves garlic, minced
• 4 sprigs fresh parsley
• 12 black peppercorns
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon chicken bouillon granules
• 8 cups water
• water to cover
• 1 turnip, peeled and cubed
• 2 parsnips, peeled and sliced
• 3 carrots, chopped
• 1/2 cup frozen green beans
• 1/2 cup frozen green peas
• 1 (15 ounce) can red beans, drained and rinsed
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 10 hrs 50 mins


• place turkey carcass in a large pot over high heat. add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
• remove the turkey carcass and allow it to cool. remove any meat from the carcass, cut into bite-sized pieces and set aside. strain the stock through a sieve or a colander covered with cheesecloth into another large pot. discard the unstrained ingredients. place the turkey meat into the pot, cover and refrigerate overnight.
• the next day, use a slotted spoon to remove the fat that has solidified on top of the stock. return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. reduce heat to low, cover and simmer for one hour, or until vegetables are tender.
• add the green beans, peas and beans and allow to heat through, about 15 minutes. finally add the chopped parsley and season with salt and pepper to taste.