Ingredients (Serves 10)
1 turkey carcass
4 cups water
8 cups reduced-sodium chicken broth
4 large onions, 1 quartered and 3 chopped
1 cup diced rutabaga or turnip, peeled
1 cup chopped celery
4 carrots, peeled and cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
1/4 cup pearl barley
1 can (14 ounces) unsalted tomatoes
1 can (16 ounces) white beans, rinsed and drained
1/2 pound leftover light turkey meat, cut into bite-size chunks
In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour.
Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator - overnight, if possible - and skim off the fat from the broth's surface. Return the liquid to the stockpot.
Add the remaining ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour.
Ladle into individual bowls and serve immediately.
Nutritional Analysis (Per Serving)
Calories 191 Cholesterol 20 mg
Protein 15 g Sodium 171 mg
Carbohydrate 27 g Fiber 5 g
Total fat 3 g Potassium 583 mg
Saturated fat 1 g Calcium 89 mg
Monounsaturated fat < 1 g
* Recipe courtesy of MayoClinic.com