Bird to the last drop
Recipe courtesy Alton Brown - Show: Good Eats - Episode: The Remains of the Bird
Yield: 6 servings
2 quarts vegetable stock
1 turkey carcass
1 (10 ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Remove the bones before serving.
|Send recipe to a friend.||Printer friendly version|