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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Got this one from my mother-in-law, but I added seasonings & veggies. This a great box car recipe and gives you a way to use turkey up without everyone getting tired of turkey. Do not use a turkey carass that has been brined or smoked, it's just to salty. Ingredients:
1 turkey carcass (meat removed from thanksgiving or christmas dinner) |
1 bay leaf |
turkey broth |
2 -3 cups cut up turkey meat |
1 cup dry barley |
1/2 cup dry rice (brown preferred) |
1 chopped onion |
1 cup chopped fresh parsley |
12 cups water (filtered preferred) |
1 teaspoon poultry seasoning |
1 teaspoon salt (sea salt preferred) |
4 -6 pressed garlic cloves or 1 teaspoon garlic powder |
1/2 cup chopped carrot |
2 -3 chopped celery ribs |
pepper |
Directions:
1. 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.
2. Bring broth to boil and add barley, salt, pepper, poulty seasoning.
3. Once barley has been started, cook rice in a separate pot.
4. After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
5. Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.
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