Photo: Cala
Estimated Nutrition (whole recipe, rough)
753
Calories
65g
Protein
20g
Fat
70g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Turkey carcass
- 2 x Carrots, sliced
- 4 x Celery stalks, plus...
- 1 cup Celery, chopped
- 1 Onion, quartered, plus...
- 1/3 cup Onion, chopped
- 6 x Peppercorns
- 2 x Beef boullion cubes
- 2 cup Turkey, cooked and cubed
- 1 can Stewed tomatoes (8 oz)
- 1/2 cup Uncooked rice
- 1/2 cup Dry sherry
- 2 x Bay leaves
- 1/2 tsp Basil
- 1 tbsp Parsley, chopped
- =
Directions
1
Place turkey carcass in large kettle, cover with water.
2
Add celery stalks, carrots, quartered onion, peppercorns and boullion cubes.
3
Bring to a boil, reduce heat and simmer, covered, for 2-3 hours.
4
Cool, skim off fat.
5
Remove bones and skin.
6
Save any meat pieces to add to soup.
7
Strain stock and add water, if necessary, to make 2 quarts.
8
Bring to a boil.
9
Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour.
Recipe sourced from
fandom