Place Turkey Carcass in a large kettle, add Water, 1 Onion, Quartered, 1 Carrot, sliced into 2" pieces and 1 Celery Rib cut into 2" pieces. Slowly bring to a boil over low heat, cover and simmer for 1 1/2 hours.
Remove Meat and discard the carcass. Strain broth through a cheese cloth-lined colander.
If using immediately, skim fat. Or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using.
(Broth may be refrigerated for up to 3 days or frozen 4-6 months)
Place 2 Cups Shredded Turkey, 4 Celery Ribs, chopped; 2 Carrots, chopped; 1 Onion, chopped; uncooked Orzo pasta, Parsley, Bouillon Granules, Curry Powder, Salt, Cumin and Pepper in a large kettle. Add the broth from cooking the Turkey Carcass.
Bring to a boil. Reduce heat; Cover and Simmer for 30 minutes or until Pasta and Vegetables are tender.
Yield: 12 servings (1 1/3 C each)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (440g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 5 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.9mg||2 %|
|Sodium 42.8mg||1 %|
|Potassium 206.2mg||5 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 12.7g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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