- 1 turkey carcass
- 1 large onion, cut into 4 wedges (leave the peel on)
- 4 stalks celery, cut into 4″ pieces
- 4 carrots, cut into 4″ pieces
- 2 bay leaves
- 2 springs of fresh thyme
- 12 peppercorn
- 1 teaspoon salt
Place turkey carcass in a large stock pot and cover with water. Add vegetables, bay leaves and salt. Bring to boil, turn down heat and simmer for 2 hours. Cool, strain and refrigerate. The stock will have a lot of gelatin from the bones and will be very jello like so that if there is a lot of fat, you will be able to skim it off with a large spoon.
- 1 onion, diced small
- 1 tablespoon avocado oil or light olive oil
- 2 zucchini
- 2 yellow squash
- kernels of 2 ears corn
- a handful of green beans, trimmed and cut 1/4 inch
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 2 parsnips, peeled and diced
- 2 1/2 cups leftover turkey, cut in pieces
- 1 cup cooked brown rice
- 1 teaspoon Penzey’s Bavarian Seasoning or to taste
- 1 teaspoon salt or to taste
Sauté the onion in oil for 5 minutes. Add remaining ingredients except the turkey and rice. Bring to boil, reduce heat and simmer 20 minutes or until vegetables are tender. Add rice and turkey, heat and serve.
You can also use potatoes or if you prefer turkey noodle soup, skip the rice or potatoes, cook the noodles separately and add them when the soup is done.
Note: Penzey’s Bavarian seasoning is very good for soup and stuffing.