Try this Williamsburg Turkey Soup recipe, or contribute your own.
Suggest a better descriptionPlace turkey carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones. Set broth and meat aside. Measure broth; add water if necessary to measure 3 quarts. Heat butter in large Dutch oven; add flour, and cook over medium heat, stirring constantly, 5 minutes. (Roux will be a very light color.) Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring ofen. Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated. Yield: 4 1/2 quarts Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by Jeff Pruett. Bobbies Note: I used 2 cups skim milk to reduce fat content. Omitted salt, and pepper. Tasted delicious! Posted to MM-Recipes Digest V3 #326 Date: Thu, 28 Nov 1996 01:16:38 -0500 From: BobbieB1@aol.com
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Serving Size: 1 Quart (1285g) | ||
Recipe Makes: 5 Quarts | ||
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Calories: 1809 | ||
Calories from Fat: 1358 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.9g | 201 % | |
Saturated Fat 72.8g | 364 % | |
Monounsaturated Fat 51.2g | ||
Polyunsanturated Fat 19.5g | ||
Cholesterol 329.6mg | 101 % | |
Sodium 637.8mg | 22 % | |
Potassium 1128.9mg | 30 % | |
Total Carbohydrate 91.9g | 27 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 88.8g | ||
Protein 27.5g | 39 % | |
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: 1809
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