Ingredients
- Servings: 6
- 1 roast turkey carcass, cut into pieces
- 12 cups cold water
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1 spanish onion, chopped
- 1/4 bunch italian parsley
- 2 bay leaves
- 12 whole black peppercorns
- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 1 large parsnip, peeled and diced
- 1/2 pound rutabagas, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons minced italian parsley
- salt and black pepper to taste
- 1 cup uncooked orzo pasta
Recipe
-
Preparation Time: 40 mins
Cook Time: 3 hrs 40 mins
- bring the turkey carcass and water to a boil in a large pot over high heat. skim off and discard any scum that forms. add the chopped celery, chopped carrots, chopped spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. reduce heat to medium-low and simmer uncovered for 3 hours. strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
- heat the olive oil in a large pot over medium heat. stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. stir in the garlic and chopped parsley, and cook for 1 minute more. pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
- reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. stir in the orzo and cook until just tender, about 7 minutes. cover and remove the pot from the heat. let stand until the orzo is tender, about 5 minutes.
Ready Time: 4 hrs 20 mins
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