leftover whole cold roast turkey
onions, peeled and diced
carrots, peeled and diced
1 small swede or 1 small
rutabaga, peeled and diced
potatoes, peeled and diced
mixed dried pulses, such as split peas, dried beans, red lentils, green lentils, and brown lentils
salt and pepper
leek, cleaned and cut into small pieces
celery, cleaned and diced
- THE NIGHT BEFORE:.
- Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
- TO MAKE THE TURKEY STOCK.
- Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
- Simmer slowly until the bones are quite clean.
- Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
- When cool, skim the fat of the top.
- You will be left with turkey stock and chunks of turkey meat.
- TO MAKE THE BROTH.
- Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
- Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
- Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
- Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
- Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.