WW Points: 2
1 turkey carcass
4 cups water
8 cups reduced sodium chicken broth
1 large onion — quartered
1 cup diced peeled rutabaga or turnip
1 cup chopped celery
3 large onions — chopped
4 carrots — peeled, and
cut in thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon freshly-ground black pepper
1/4 cup pearl barley
1 can unsalted tomatoes — 14-1/2 oz.
1 can white beans – (16 oz) — rinsed, drained
1/2 pound leftover turkey meat — bite-size chunks
Combine the turkey carcass, water, broth and onion in a large stockpot. Bring to a boil over high heat. Lower heat, cover the pot and simmer for an hour.
Strain the mixture, discarding the carcass and onion. Skim off and discard the fat from the soup surface. Return the liquid to the stockpot. Add the remaining ingredients. Bring to a simmer and cook, covered, for about an hour.
Calories 165; Fat (grams) 2; Percent calories from fat 10; Percent polyunsaturated 5; Percent saturated 3; Percent monounsaturated 2; Cholesterol (milligrams) 17; Sodium (milligrams) 250; Protein (grams) 12; Carbohydrate (grams) 25; Fiber (grams) 5.
Source: Mayo Clinic’s Virtual Cookbook, provided by https://www.madsrecipes.com/
Thanksgiving recipes, Thanksgiving Leftovers, Turkey Leftovers, Turkey Recipes