Dec. 28, 2009 at 12:59pm
This recipe really is the best!
1 recipe Basic Turkey Stock
3 carrots, peeled and diced
2 celery sticks, diced
1 large onion, finely chopped
2 garlic cloves, minced
4 cups cooked elbow macaroni
1/2 pound fresh mushrooms, sliced (optional)
1/2 cup chopped fresh parsley
Basic Turkey Stock
1 turkey carcass with meaty bones
5 quarts water or enough to cover turkey parts by about 2 inches
3 garlic cloves, peeled
1 large yellow onion, quartered
3 carrots, peeled
3 celery stalks with leaves
3 tablespoons fresh basil leaves or 1 teaspoon dried
1 tablespoon salt
Place turkey carcass in a stockpot (pull carcass apart so it will fit); add enough water to cover. Bring slowly to a boil, removing scum and fat that floats to the top. Add remaining ingredients and simmer 3 1/2 hours. Do not boil or fat will be reabsorbed into the stock, making it cloudy. Cover only partially with lid so that steam can escape. Strain stock; discard bones and vegetables, as they will be very greasy. Refrigerate overnight. Skim and discard fat that congeals on the top.
Return stock to stockpot. Simmer, uncovered, 1 hour or until stock is reduced by one-third. Test seasoning. Sparingly, add more salt, if needed. Use stock at once, or store in refrigerator or freezer for later use. Freeze some stock in ice-cube trays for stir-frying or sauteing vegetables.
Bring reduced basic stock just to boiling; add carrots, celery, onion and garlic. Cover; reduce heat and simmer until vegetables are tender, about 30 minutes. Add macaroni and mushrooms; heat to serving temperature, about 2 to 3 minutes. Sprinkle with parsley.
Makes 4 quarts
APPROXIMATE NUTRITIONAL INFORMATION PER 1-CUP SERVING
CALORIES - 95
|
CARBOHYDRATES - 13 g
|
TOTAL FAT - 2 g
|
PROTEIN - 4 g
|
CHOLESTEROL - 0 mg
|
SATURATED FAT - 1 g
|
SODIUM - 287 mg
|
|
DIETARY FIBER - 1 g
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Posted in Recipes by Joe
