Recipe by: Michael Deborah
or
Sort stores by
Prep
Cook
Ready In
Excellent. Make the day after Thanksgiving or freeze the carcass/skin, then defrost to make recipe later. Use a crock pot/slow cooker (or pressure cooker) & make it even easier on yourself. Just...
My problem with this soup is the method. As written, you end up sorting though the vegetables to fish out the bones, fine if you get them all, dangerous and messy if you don't. I like to boil th...
My problem with this soup is the method. As written, you end up sorting though the vegetables to fish out the bones, fine if you get them all, dangerous and messy if you don't. I like to boil th...
This recipe should be rewritten. A novice might believe that 5 cups of water is correct, it is not. That depends on the carcass size. Also, the rice will turn to mush and picking the carcass bon...
Excellent. Make the day after Thanksgiving or freeze the carcass/skin, then defrost to make recipe later. Use a crock pot/slow cooker (or pressure cooker) & make it even easier on yourself. Just...
Personally, I make my broth the way PatsyK describes below. The only difference is that prior to simmering the bones and stock veggies, I roast the broken up carcass/skin/meat in the oven at a h...
As is this recipe is a great inspiration. However, I did things slightly different and it made a great soup. Here is what I did...I used the carcass from my Crock Pot Turkey Breast and all of t...
I used this recipe with a few changes based on other reviews. Omit the rice. Add wide egg noodles the last 15 minutes. I used the spices that I would use with chicken soup. Oregano,basil...
Good, but kind of bland. Had to doctor with herbs and chicken stock. Not enough broth in soup.
Cooked the carcass with carrots & celery and then strained and threw away veggies, bones etc. I then finished the recipe. It needs salt and pepper badly. Leftovers froze well.