Ingredients

The stock:

  • 3 ½ pounds cooked turkey bones from which most of the meat has been removed
  • Pieces of leftover cooked turkey skin
  • 16 cups water
  • ½ cup or more leftover giblet gravy, optional
  • 1 bay leaf
  • 6 sprigs fresh thyme or 1 teaspoon dried
  • 2 cups coarsely chopped celery tops
  • 1 cup coarsely chopped scraped carrots
  • 1 cup coarsely chopped peeled onion
  • 1 cup coarsely chopped green part of leeks
  • 6 parsley sprigs
  • Salt to taste, if desired
  • Freshly ground pepper to taste

The garnishes:

  • 2 cups carrots, scraped and cut into 1/4-inch dice
  • 2 cups celery, cut into 1/4-inch dice
  • 1 ½ cups finely chopped white part of leeks
  • ½ cup finely chopped peeled onion
  • 2 cups fresh red, ripe tomatoes, cut into 1/2-inch cubes
  • 2 cups zucchini, cut into 1/2-inch cubes
  • ½ teaspoon finely minced garlic
  • ½ cup orzo (rice-shaped Greek pasta)
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cooked turkey, white or dark meat, cut into 1/2-inch cubes
  • ¼ cup finely chopped parsley
  • ½ cup freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      544 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 32 grams protein; 170 milligrams cholesterol; 1377 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 servings

Preparation

  1. Put the bones in a kettle and add any leftover turkey skin.
  2. Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
  3. Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.

1 hour 30 minutes

Dining and Cooking