 |
|
|
|
|
|
Irish Penicillin (Turkey Rice Soup) Recipe
Cooked turkey carcass with meat still on it (usually leftover from a turkey dinner)
enough water to cover turkey carasss by at least one inch in a large stockpot
bottled salted green onion (to taste)
salt and pepper to taste (I usually let people do it themselves)
Instant rice (as mush or as little as you want!)
Put turkey carcass (with some meat still left on it) in a stockpot and cover with water (at least one inch over the top of the carcass so it won't dry out), bring to a boil and let boil for an hour or more, so you boil the meat off the bone.
This also helps the flavor of the turkey turn the water into broth.
When done, remove meat from bones and return to stockpot.
Add salted onions and sald and pepper (if desierd).
Remove from heat.
Add instant rice and let sit until rice is tender.
If rice soaks up too much broth, just add more water and adjust seasonings.
This recipe can be stretched to the max. Add chicken soup base for more flavor if your turkey is small or if you want to stretch it even further.
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|