Time 3h5m Yield 10 servings (about 2-1/2 quarts). Number Of Ingredients 10 Steps:
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
Time 4h30m Yield 12 servings (5 quarts). Number Of Ingredients 13 Steps:
In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a large soup pot, sauté onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crusty rolls.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Melt margarine over low heat. Add turkey and onion; cook until onion is transparent. Add potatoes, celery, broth and seasonings. Cook until potatoes and celery are tender 10 to 15 minutes. Add corn and milk. Heat thoroughly, but do not boil, stirring occasionally.
