Categories: Thanks Giving / X-Mas
Ingredients
- Ingredients
- Carcass from cooked 10- to 12-lb turkey
- 3
- quarts (12 cups) water
- 1
- teaspoon salt
- 1/2
- teaspoon pepper
- 1/4
- teaspoon poultry seasoning or dried sage leaves
- 1
- dried bay leaf
- 1/2
- cup uncooked pearl barley
- 3
- medium carrots, sliced (1 1/2 cups)
- 1
- large onion, chopped (1 cup)
- 2
- medium stalks celery, sliced (1 cup)
- 3
- cups cut-up cooked turkey
- 2
- tablespoons chopped fresh parsley, if desired
Directions
-
1 Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
-
2 Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
-
3 Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
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4 Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.