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Prep Time: 10 Minutes Cook Time: 195 Minutes |
Ready In: 205 Minutes Servings: 6 |
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Ingredients:
1 turkey carcass |
2 stalks celery with 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 or leftover 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. 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.
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