Place turkey carcass in large Dutch oven. Fill close to top with water (about 16 cups of water). Add celery and onions. Bring to boil then simmer for 3 hrs. Lift carcass out and remove meat from bones. Discard bones. Place meat back into pot. Add vegetables (may be fresh or left over from meal). Can add most types of vegetables in such as asparagus, stalks from broccoli (heads not as good), even cabbage. Soup should be relatively thick. Add spices, bring to boil and simmer at least another 30 minutes or until vegetables are soft. Add additional seasoning to taste (e.g. garlic, salt/pepper, more curry powder, more bouillon cubes).
Optional: can break spaghetti into small pieces if want noodles soup. Otherwise serve with bread on side.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.2mg||0 %|
|Sodium 53975.4mg||1861 %|
|Potassium 207.7mg||5 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 5g|
|Protein 1.3g||2 %|
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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: 34
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