| This recipe is liked by 1 person(s). |
Turkey Rice Soup (Festival of Lights Parade Soup)
Nb persons: 0
Yield: 5 1/2 quarts
Preparation time:
Total time:
Source: adapted from a recipe by Bill More, Personal Chef, Peoria IL
| 1 | turkey carcass |
| 4 quarts | water |
| 1 cup | butter |
| 1 cup | flour |
| 2 | large yellow onions, chopped |
| 2 large | carrots, diced |
| 2 stalks | celery, chopped |
| 1 pkg (6 oz) | Uncle Ben's long grain & wild rice |
| 4 cups | turkey, chopped |
| 2-3 tsp | salt |
| 3/4 tsp | pepper |
| 2 cups | half-and-half |
After carving your Thanksgiving Turkey, break up the turkey carcass into pieces and place turkey carcass & water in a large stock pot; bring to a boil. Cover, reduce heat, and simmer for 1 hour (or longer for a richer stock). Remove carcass from broth. Cool the broth quickly by straining it into small containers which are sitting in a sink full of ice. When the broth has cooled substantially, refrigerate; remove fat from the top layer after it has congealed. Meanwhile, pick meat from the carcass bones. Refrigerate meat.
On Parade of Lights Day: Measure broth; add water (or chicken broth) if necessary to measure 4 quarts. Heat butter in a large stock pot; add flour and cook over medium heat, stirring constantly, 5 minutes. Stir in onion, carrot, and celery; cook over medium heat 10 minutes, stirring often. Add broth, turkey, rice, seasoning packet, salt, and peppr; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated. Transfer to a crockpot and keep warm until the Parade of Lights ends (May not all fit in your crockpot depending on the size). Yield: 5 1/2 to 6 quarts
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe