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Turkey Soup Creole Style

Western.Chefs's picture
Ingredients
  Turkey carcass 1 , with 2 cups meat left on
  Salad oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Celery stalks 3 Medium, thinly sliced
  Onions 2 Medium, chopped
  Green pepper 1 Large, diced
  Water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Thyme leaves 1 Teaspoon
  Hot pepper sauce 3⁄4 Teaspoon
  Canned tomatoes 16 Ounce (1 Can)
  Regular long grain rice 1 Cup (16 tbs)
  Frozen cut okra 10 Ounce (1 Package)
Directions

1. Cut turkey meat from carcass into bite-sized pieces; cover and refrigerate. With kitchen shears, cut carcass into several pieces.
2. In 8-quart Dutch oven or saucepot over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add celery, onions, and green pepper; cook until vegetables are tender, stirring frequently. Add carcass, water, salt, thyme, and hot-pepper sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally.
3. Remove carcass from broth; discard. To broth mixture remaining in Dutch oven, add tomatoes with their liquid, rice, and frozen okra; stir to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and okra are tender, stirring occasionally. Add cut-up turkey meat; heat through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Poultry

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