Place turkey carcass in large slow cooker and cover with broth, water, and lemon
inse turkey breast and pat dry with paper towels; season turkey breast with 1
rom the legs with sharp knife. Rub turkey pieces with the half lemon
Throw carcass, carrots, celery, & onion into baking
Prepare broth: Cut turkey meat from carcass; chop to measure 3 cups;
Remove all meat from cooked turkey carcass and set aside. Arrange bones
Combine turkey carcass, water, 1 cup celery, 2
Cut turkey carcass to fit 5-quart casserole.
Place in casserole with hot water; cover.
Microwave at High for 1 hour. Remove carcass.
Remove meat from bones.
Discard bones and skin. Add meat, barley, onion, celery, carrots, salt and pepper to water.
Re-cover.
Microwave at High for 1 to 1 1/4 hours, or until barely is tender.
Serves 6 to 8.
Bring the turkey carcass and water to a boil
Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
Bring broth to boil and add barley, salt, pepper, poulty seasoning.
Once barley has been started, cook rice in a separate pot.
After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.
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.
Heat some water in a pot.
Add some stones you've scrubbed a lot.
Sprinkle pepper, salt and herbs.
Let it boil undisturbed. Drop in carrots and onions too.
Let the soup heat through and through.
Stir in milk to make it sweet.
Add potatoes for a treat.
Toss in meat cubes.
Let it stew.
Let it bubble.
Let it brew.
Taste the soup and when it's done, share Stone Soup with everyone.
ke them ahead, because the soup cooks pretty quick. Also,
aute 1 minute. Stir in turkey and next 8 ingredients. Bring
2 hours or until turkey breast reaches 170\u00b0 (use
ixture with the remaining stuffing ingredients. Season.
Place the turkey skin
Sift flour with salt.
Stir into butter in medium-size mixing bowl.
Add eggs beating until well blended.
Bring broth to boil in large saucepan or kettle with salt, pepper, thyme and turmeric. Add onion, corn, limas and turkey.
Return soup to boiling. Drop dumpling batter by teaspoonsfuls into boiling soup to make 12 dumplings.
Lower heat to keep soup simmering; cover and cook 20 minutes or until dumplings are cooked through.
Serve in warm soup plates or bowls.
Sprinkle with finely chopped parsley if you wish.
Serves 6.
In a skillet brown ground turkey (beef) with seasonings (black pepper, basil, oregano, and garlic.
Meanwhile cook pasta to a little under el dente.
In a 2 quart oblong casserole dish add ground turkey, 1 cup of mozzarella, water and soup.For the soup I use low sodium or low fat (they dont sell them with both).
Sir together to mix.
Add pasta and stir to incorporate.
Sprinkle with remaining 1/2 cup of mozzarella cheese.
Bake at 400\u00b0F for 25 minute or until bubbly.
Let sit 5 minutes and then serve.
rying pan and sear the turkey pieces for 3-4 mins
iece of turkey, sprinkle with the Parmesan shavings and top with a sage