Paulette Vickery's Recipes

Turkey Rice Soup

main dish, meats, poultry, soups

1 each turkey carcus
3 each ribs celery
3 each carrots
1 each onion, large
2 tablespoon salt
1 teaspoon pepper
1 teaspoon thyme
1 each bay leaf
1 teaspoon rosemary
5 each chicken bullion cubes
12 cup water
2 cup turkey, chopped
2 each grated carrots
2 cup water
2 cup rice

Remove all meat from turkey carcus. Place entire carcus, including skin and fat into large stock pot. Add giblets if available. add 12 cups water. Cut onion, celery and 3 unpeeled carrots in half. Put vegetables in pot. Add spices and bullion cubes. Cover and bring to a boil. Reduce heat and simmer 2 1/2 to 3 hours. Remove from heat. Discard turkey carcus and vegetables. Pour stock into large bowl. Cover and refrigerate 6 to 8 hours. When ready to prepare soup skim fat from surface of turkey and pour stock into pot. Add 2 cups water, chopped turkey and peeled, grated carrots. Heat to boiling. Add rice and reduce heat. Cover and simmer 30 minutes. Makes approximately 1 gallon.

Yield: 16 servings





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