Turkey Frame Vegetable Soup Good Recipes
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| Turkey Frame Vegetable Soup |
"Turkey body soup with greens and beans is a entire meal it really is extremely low in fats and a excellent manner to burn up that turkey carcass striking round after Thanksgiving, or you can use sparkling turkey legs instead!"
Ingredients :
- 1 turkey carcass
- 2 carrots, chopped
- 2 stalks celery, cut into 2 inch pieces
- 1 onions, chopped
- 4 cloves garlic, minced
- four sprigs sparkling parsley
- 12 black peppercorns
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon bird bouillon granules
- 8 cups water
- water to cover
- 1 turnip, peeled and cubed
- 2 parsnips, peeled and sliced
- 3 carrots, chopped
- half of cup frozen green beans
- half cup frozen inexperienced peas
- 1 (15 ounce) can purple beans, tired and rinsed
- 1/four cup chopped clean parsley
Instructions :
| Prep : 1H30M | Cook : 8M | Ready in : 10H50M |
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- Place turkey carcass in a large pot over excessive warmness. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, hen bouillon granules, water and enough water to cowl all. Bring to a boil, exposed, then reduce heat to medium low and let simmer for 1 half hours.
- Remove the turkey carcass and allow it to chill. Remove any meat from the carcass, reduce into chunk-sized pieces and set aside. Strain the stock thru a sieve OR a colander covered with cheesecloth into every other massive pot. Discard the unstrained elements. Place the turkey meat into the pot, cowl and refrigerate in a single day.
- The next day, use a slotted spoon to eliminate the fat that has solidified on pinnacle of the inventory. Return the inventory to a huge pot over high warmness, add the turnip, parsnips and carrots and bring to a boil. Reduce warmth to low, cowl and simmer for one hour, or till greens are soft.
- Add the green beans, peas and beans and allow to heat thru, about 15 minutes. Finally upload the chopped parsley and season with salt and pepper to flavor.
Notes :
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