Recipe ingredients
- Turkey carcass with 2 cups cooked meat remaining on carcass
- 2 tablespoons canola oil
- 3 cups sweet onions thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme leaves
- 1-1/2 cups celery cut into 1-inch pieces
- 2 cups carrots peeled and sliced thin
Recipe method
- Remove meat from carcass and chop into bite size pieces.
- Cover and reserve in refrigerator.
- Chop turkey carcass into several large pieces.
- Heat oil in a large Dutch oven over medium heat.
- Saute onions until soft and light brown.
- Stir in turkey bones, salt, pepper, herbs and 2 quarts water.
- Increase heat to high and quickly bring mixture to a boil.
- Immediately reduce heat to low.
- Cover and simmer for one hour, stirring occasionally.
- Remove and discard carcass pieces.
- Stir in vegetables, cover and continue to simmer for 20-25 minutes.
- Increase heat to high, bring mixture to a quick boil.
- Lower heat to medium and cook 8-12 additional minutes until vegetables are tender.
- Stir in reserved turkey.
- Heat over low heat for 5-10 minutes or until the temperature reaches 165 degrees F.
Other thanksgiving recipes:
Turkey stock recipe
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