Shirley's Killer Turkey Soup
1 turkey carcass
3 bay leaves
1 carrott whole and 3 carrots chopped
fresh sage leaves
fresh tyme
1 celery stalk whole and 3 celery stalks chopped
1 onion quartered and 1 onion chopped
2 garlic cloves minced
3 cups chopped turkey
8 oz. sliced mushrooms
1 package frozen green beans
8 oz. orecchiette pasta
salt and pepper to taste
1. Start with a large stock big enough to fit your carcass, you may have to break some of the bone.
Fill pot with water 3/4 full and add 1 whole carrot, 1 celery stalk, 1 onion quartered, sage leaves
and tyme leaves and pepper. Bring to boil, reduce heat and simmer for up to 3 hours. Let cool,
place in bowl overnight.
2. Skim off all fat - pour back into stock pot. Turn heat to high and start adding the rest of your
vegies and turkey. When soup starts to boil turn heat to simmer and continue cooking until vegies
are tender. Add orecchiette pasta last - stirring constantly until pasta is cooked. Add pepper to
taste.
1 turkey carcass
3 bay leaves
1 carrott whole and 3 carrots chopped
fresh sage leaves
fresh tyme
1 celery stalk whole and 3 celery stalks chopped
1 onion quartered and 1 onion chopped
2 garlic cloves minced
3 cups chopped turkey
8 oz. sliced mushrooms
1 package frozen green beans
8 oz. orecchiette pasta
salt and pepper to taste
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1. Start with a large stock big enough to fit your carcass, you may have to break some of the bone.
Fill pot with water 3/4 full and add 1 whole carrot, 1 celery stalk, 1 onion quartered, sage leaves
and tyme leaves and pepper. Bring to boil, reduce heat and simmer for up to 3 hours. Let cool,
place in bowl overnight.
2. Skim off all fat - pour back into stock pot. Turn heat to high and start adding the rest of your
vegies and turkey. When soup starts to boil turn heat to simmer and continue cooking until vegies
are tender. Add orecchiette pasta last - stirring constantly until pasta is cooked. Add pepper to
taste.