Copyright © 2014 The FOURnet Information Network. All rights reserved.

1 turkey carcass with some meat on the bones
1 tsp. celery seed
2 stalks celery, diced
1 carrot, diced
1 onion, diced
1 tbsp. butter
1/2 c. mushrooms
1 tsp. sage
1/2 c. slivered almonds
1 tsp. thyme
1 tsp. parsley flakes
3 whole cloves
1/2 tsp. pepper
1 bay leaf
1/8 tsp. mace
1 tsp. salt
1 c. cream
1/2 c. milk
2 cans chicken broth
2 tbsp. flour
2 tbsp. butter
1/4 c. sherry

Cook vegetables and spices in butter until tender, about 6 minutes. Add to chicken broth and turkey carcass; add salt and pepper. Cover and simmer on low heat or in a crock pot on low until turkey is falling off the bones, 1-2 hours. Remove the bones and the bay leaf. Add the almonds, cream, sherry, milk, flour and butter. Heat to serving temperature. Note: If you prefer you can heat the cream and milk and flour and butter together as you would make a white sauce, add the wine and then add to the soup. Serves at least 6.
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 3
Nov 20, 2:43 AM
Caredog7 (Florida) says:
Dec 28, 6:46 PM
Beth (Pennsylvania) says:
Jan 5, 9:44 PM
Beth (Pennsylvania) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood