About this recipe:This is a fantastic way of using up a leftover turkey carcass. You can also use two fresh turkey legs instead. Vegetables, beans and turkey are simmered together in a homemade turkey stock. Enjoy with crusty fresh bread, if desired. This recipe will also work with chicken.
1 turkey carcass
2 carrots, chopped
2 sticks celery, cut into 5cm pieces
1 onions, chopped
4 cloves garlic, finely chopped
4 sprigs fresh parsley
12 black peppercorns
2 bay leaves
1 teaspoon dried thyme
1 tablespoon chicken stock granules
2 litres water
water to cover
1 turnip, peeled and cubed
2 parsnips, peeled and sliced
3 carrots, chopped
65g frozen green beans
75g frozen green peas
1 (410g) tin kidney beans, drained and rinsed
4 tablespoons chopped fresh parsley
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Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken stock granules, water and enough water to cover all. Bring to the boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheese cloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to the boil. Reduce heat to low, cover and simmer for one hour or until vegetables are tender.
Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.