Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.01 Kcal (1825 kJ) | ||
| Calories from fat | 143.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.98g | 25% | |
|---|---|---|---|
| Cholesterol | 86.25mg | 29% | |
| Sodium | 420.45mg | 18% | |
| Potassium | 639.85mg | 14% | |
| Total Carbs | 49.35g | 16% | |
| Sugars | 9.29g | 37% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 24.4g | 49% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 3.4mg | 19% | |
| Calcium | 122.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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