|The Everyday Turkey Cookbook|
|by Franki Papai Secunda|
Not just for Thanksgiving anymore, turkey has become a year-round staple, favored for its great taste and nutrition.
Tip: Try turkey carcass for more results.
Results 1 - 9 of 9 for frozen turkey carcass
In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, ... breast or white meat, add it to the soup during the final few minutes of cooking.
Bring turkey carcass to boil in ... corn, barley, salt, pepper, parsley, and thyme. Bring to boil, then reduce to simmer for 45 minutes. Skim as required.
In 5-quart Dutch ... Add potato and turkey broth. Bring to ... servings. Break up carcass, place in ... gently, uncovered, to reduce to 3 cups. Makes 3 cups.
In 8 quart kettle or Dutch oven, place carcass, water, celery, ... until flour is browned. Stir into boiling soup. Reduce heat and simmer for 5 minutes.
Cook neck and giblets 3 hours while turkey is roasting. Cool. Put carcass in large pot, ... Simmer 1/2 hour. Add remainder ingredients, simmer 1/2 hour.
Break turkey carcass into easy-to-manage pieces ... peas, turkey, add salt to taste. Simmer covered until peas are hot, about 10 minutes. 8-10 servings.
Make a roux with the oil and flour. Cook slowly, stirring often until brown. Add onion, garlic and pepper to roux. Slowly add the stock, stirring ...
Place first seven ... one hour. Remove carcass and giblets. Add ... cover and continue cooking 5 minutes. Skim off excess fat and serve. Makes 8 servings.
Remove meat from carcass. Discard skin ... stirring constantly. Add to broth slowly. Add meat. Cook until thick. Salt and pepper to taste. Sprinkle with cheese.
top of page