Ingredients
- 1 turkey carcass
- 2 stalks celery with leaves, coarsely chopped
- 2 carrots, coarsely chopped
- 1 onion, peeled and quartered
- 1 bay leaf
- 8 cups water
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 teaspoons dried thyme
- 2 cups chopped carrots
- 1 cup rice
- 2 cups chopped leftover turkey
- 1 cup frozen or leftover corn
- 3 tablespoons fresh parsley
- Salt and pepper
Directions
In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
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By thomasvalliere_...
Cocentry, CT
on April 26, 2013
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Excellent. I used wild turkey legs and thighs and wild rice.
By dbrie2000_12255522
cooper city, 48
on November 28, 2012
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Glad I read the reviews. Cooked 1/2 the rice and added an extra two cups of broth. Seasoned with salt and pepper. Everything else the same and worked out great!
By msinning_370789
Bloomington, IN
on November 28, 2011
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Yummy! I felt like that wasn't enough water to cover the turkey carcass though so I quadrupled the recipe and added the neck and legs to create the stock.
Read all 21 reviews