| Carcass from cooked 10- to 12-lb turkey |
| 3 | quarts (12 cups) water |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/4 | teaspoon poultry seasoning or dried sage leaves |
| 1 | dried bay leaf |
| 1/2 | cup uncooked pearl barley |
| 3 | medium carrots, sliced (1 1/2 cups) |
| 1 | large onion, chopped (1 cup) |
| 2 | medium stalks celery, sliced (1 cup) |
| 3 | cups cut-up cooked turkey |
| 2 | tablespoons chopped fresh parsley, if desired |
| 1. | Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. |
| 2. | Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf. |
| 3. | Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. |
| 4. | Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley. |
| No change. |
|
| Turn this into Homemade Turkey-Vegetable Soup by adding up to 3 cups raw or cooked vegetables, such as whole kernel corn, green peas, diced potatoes, sliced zucchini, sliced mushrooms or any combination, along with the carrots, onion and celery. |
|
| An easy way to add layers of flavor is to use poultry seasoning. A blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg, this seasoning lends a subtle savory note to chicken and turkey dishes. |
Nutrition Information:
140 ( 30); 3 1/2g ( 1g, 0g); 40mg; 330mg; 13g ( 3g, 2g); 15g 70%; 4%; 4%; 6% 1 ; 0 ; 0 ; 2 1