Turkey Soup

Name: Turkey Soup
Yield: Yield: about 14 cups.
Cuisine: United States
Ingredients: Leftover giblet gravy, if any, optional; 1 cup coarsely chopped onion; 16 cups water; 3 whole celery ribs, trimmed and scraped; ½ cup broken vermicelli, cappelini, or spaghettini; 1 bay leaf; 2 sprigs fresh thyme, or ½ teaspoon dried; 3 whole carrots, trimmed and scraped; Freshly ground pepper to taste; 2 whole cloves; 4 sprigs fresh parsley; 1 cup cubed turkey meat for garnish, optional; 1 turkey carcass; Salt to taste, if desired

Preparation info

Yield: about
14 cups
.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 turkey carcass
1 cup cubed turkey meat for garnish, optional
16 cups

Americas
United States
Soup

Method

Pick over the carcass and reserve any tender morsels of meat. Use this for the cup of meat indicated, adding more meat as necessary.
Place the carcass in a kettle and set the meat aside. Add to the kettle any jellied gravy that may have accumulated on the turkey platter.
Add the water to the kettle. Add the leftover giblet gravy, onion, bay leaf, salt