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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Courtesy Cathy Lowe ( ) Ingredients:
1 turkey carcass |
2 stalks celery & leaves, coarsely chopped |
2 carrots, coarsely chopped |
1 onion, peeled and quartered |
1 bay leaf |
8 cups water |
3 tablespoons butter |
1 cup chopped onion |
1 cup chopped celery |
2 teaspoons dried thyme |
2 cups chopped carrots |
1 cup rice |
2 cups chopped leftover turkey |
1 cup frozen corn |
3 tablespoons fresh parsley |
salt and pepper |
Directions:
1. 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.
2. Stir in celery and thyme.
3. 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.
4. Return to simmer and season to taste.
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