Granddaddy Jim's Turkey and Rice Soup
Posted by Holly Nelson on Tuesday, December 15, 2009 Under: Tummy Yummy Recipe of the Week
This is a recipe from a friend, Ami McVay. This was the first time I had made her recipe and I messed up from the start. The night I made the turkey I was supposed to cover with water and sit in fridge all night. I left those orders to my hubby as I ran out to a cookie swap. The next day I realized that didn't happen. SO, I had to make due at the last minute. Although I did not follow her recipe exactly I would suggest that you do. It is so much better her way! I didn't have the turkey stock left over so I used chicken boullion cubes. I'm sure the real stock would have been much, much better!! Here are the pictures and recipe is at the bottom.
Turkey leftovers (bones and all)
water to cover
carrots
onions
celery
rice (not instant)
seasonings to taste (salt, pepper, dried chives, parsley, oregano, whatever you'd like in your soup! :))
Cover the turkey body in water and boil for several hours in a large stock pot. Let the pot cool off a while and stick it in the fridge overnight. In the morning all the fat will have solidified on the top, making it super easy to skim off and throw away.
Leave the turkey stock in the pot, but remove every bit of the turkey bones to a cutting board. The leftover meat is just falling off the bones at this point, so it's easy to pull off all the remaining meat and put it back into the turkey stock. Discard bones.
Add chopped carrots, onions, celery (including the little green tops - adds a really good flavor!) and rice in amounts to your family's preference. Season to taste. Simmer till veggies are translucent. Freezes well. ~ Ami McVay
Start with this and an onion that I forgot to put in the picture!
Add rice to stock and stir.
Chop these veggies, even the leafy greens at the top of the celery. Add them to the pot. Add seasonings(list below). Boil until rice is cooked and veggies are tender.
This is how my soup turned out!! So YUMMY!!
Granddaddy Jim's Turkey and Rice Soup ~ My Granddaddy Jim used to make this after Thanksgiving. (My mom got in big trouble one year for adding leftover green beans. :)) He passed away just a few months before John and I got married, and making this soup is a little bit of a connection for me. :) There really is no exact recipe - these are just the things he used, and it's GOOD!!
Turkey leftovers (bones and all)
water to cover
carrots
onions
celery
rice (not instant)
seasonings to taste (salt, pepper, dried chives, parsley, oregano, whatever you'd like in your soup! :))
Cover the turkey body in water and boil for several hours in a large stock pot. Let the pot cool off a while and stick it in the fridge overnight. In the morning all the fat will have solidified on the top, making it super easy to skim off and throw away.
Leave the turkey stock in the pot, but remove every bit of the turkey bones to a cutting board. The leftover meat is just falling off the bones at this point, so it's easy to pull off all the remaining meat and put it back into the turkey stock. Discard bones.
Add chopped carrots, onions, celery (including the little green tops - adds a really good flavor!) and rice in amounts to your family's preference. Season to taste. Simmer till veggies are translucent. Freezes well. ~ Ami McVay
In : Tummy Yummy Recipe of the Week
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Mom to 6 Sons // Saved by Grace // Lover of Chocolate, Laughter, Love, Nature, Camping, Simplicity,and Family
