1 turkey carcass 2 carrots, sliced 4 celery stalks, plus 1 cup celery, chopped 1 onion, quartered, plus 1/3 cup onion, chopped 6 peppercorns 2 beef bouillon cubes 2 cups turkey, cooked and cubed 1 can (8 ounce size) stewed tomatoes 1/2 cup uncooked rice 1/2 cup dry sherry 2 bay leaves 1/2 teaspoon basil 1 tablespoon fresh parsley, chopped
Place turkey carcass in large kettle, cover with water. Add celery stalks, carrots, quartered onion, peppercorns and bouillon cubes. Bring to a boil, reduce heat and simmer, covered, for 2-3 hours.
Cool, skim off fat. Remove bones and skin. Save any meat pieces to add to soup. Strain stock and add water, if necessary, to make 2 quarts. Bring to a boil. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour.
583 calories, 21 grams fat, 17 grams carbohydrates, 74 grams proteinper serving. This recipe is low in carbs.