Recipe Source: Stay Young At Heart
Prep time
Cook time
Yields
Serving Size
15 minutes
3 hours
16 servings
1 C
1 turkey carcass—it should have some meat (at least 2 C) remaining
2 medium onions
3 stalks of celery
1 tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
1 tsp dried basil
½ tsp dried marjoram
½ tsp dried tarragon
½ tsp salt
Ground black pepper, to taste
½ lb Italian pastina or other small pasta
226
calories
5 g
Total fat
1 g
Saturated fat
93 mg
Cholesterol
217 mg
Sodium
Percent Daily Values are based on a 2,000 calorie diet.
Directions
Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.
Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.
Simmer, covered, for about 2 ½ hours.
Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).
While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.
After soup has cooled, skim off fat from top. Return soup to pot.
Add turkey meat to skimmed soup, along with herbs and spices.
Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.
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