Serving Size / Yield
- 1 turkey carcass
- 1 lb. fresh cut green beans
- 1 med. rutabaga, peeled and diced
- 2 med. turnips, peeled and diced
- 5 med. potatoes, peeled and diced
- 5-6 lg. carrots, peeled and diced
- 8 lg. celery sticks, diced
- 1 lb. broccoli
- 1 bunch parsley with out the stems, chopped
- 1 lg. can diced tomatoes
- salt and pepper to taste
Put the turkey carcass into a large 12 qt. stockpot, filled at least about 2/3 of the way full with cold water. Turn the heat on about 3/4 of the way. Prepare all of the other ingredients while the carcass is boiling and put them into a large bowl or two, if needed.
Remove the carcass after about 30 minutes of cooking, strain the broth and add it to the 12 qt. stockpot. Add the vegetables and cook on low heat. Remove the meat from the turkey bones and add it to the stockpot. You can also place the larger bones into the pot with the vegetables for flavor, and they can easily be removed when the soup is finished cooking. Salt and pepper to taste. Cook at the lowest heat possible while still maintaining a boil until the vegetables are tender.
Any vegetables that you like can also be used; I've used cauliflower, parsnips and brussel sprouts.