Recipe by Cook & Lace
This is a recipe I think came from a local newspaper, but I'm not sure. I've been making it for over 10 years whenever I have the remains of a roast turkey.
Top Review by jryan1964
I wondered about this recipe when I read "4 Cups of Rice". Gave it a try. I would not clasify this as a soup recipe. If you like Jumbalaya, lots of Jumbalaya, you will like this. Be sure to add your favorite spices to liven it up.
- 1 yellow onion, whole
- 1 turkey carcass
- 3 chicken bouillon cubes
- 4 cups rice
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- salt and pepper
Directions See How It's Made
- Place the turkey carcass and whole onion in a soup kettle and cover with cold water.
- Bring to a boil and simmer, covered 2 hours or until carcass is falling apart.
- Stir in the bouillon cubes the last 1/2 hours of cooking.
- Remove from heat and cool.
- Pour everything from the soup kettle into a colander, discarding the onion.
- When cool enough to handle, reserve only the pieces of turkey meat, discarding bones, skin and gristle.
- Refrigerate the meat at once.
- Chill the strained broth.
- Discard fat and return the broth to the soup kettle and bring to a boil.
- Add rice and chopped vegetables. Season to taste and simmer until rice is done.
- Stir in reserve meat.
- Heat thoroughly. Do Not Freeze.