Bird-To-The-Last-Drop-Soup

Ingredients:

  • 2 quarts vegetable stock
  • 1 turkey carcass
  • 1 (10-oz) box frozen mixed vegetables
  • ½ cup brown rice (uncooked)
  • 1 teaspoon crab boil seasoning (like Old Bay)
  • 2 cups cubed cooked turkey
  • 1 teaspoon dried thyme
  • Kosher Salt
  • Freshly ground black pepper

  • Directions:
    Combine the vegetable stock and the turkey carcass in a 6-8 quart pot. Push down the carcass so that it covered by the liquid. Cover and set over medium heat. Bring to a simmer. Adjust the heat to maintain a simmer and cook for 1 hour. After one hour, remove the carcass. Add the vegetables, rice, turkey, crab boil and thyme. Cover again and simmer for an additional 20 minutes. Season with salt and pepper to taste.

    Wine Suggestion: Galen Glen Riesling
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