- Carcass from cooked 7-8kl Holiday Turkey
- Quarts (12 cups) water
- Teaspoon pepper
- Teaspoon poultry seasoning or dried sage leaves
- Dried bay leaf
- Cup uncooked pearl barley
- Medium carrots, sliced (1 1/2 cups)
- Large onion, chopped (1 cup)
- Sliced zuchinni
- Three cups cut-up cooked turkey
- Tablespoons chopped fresh parsley, if desired
- Pinch or two of curry powder to taste
- Dash of cayenne
- Whole garlic glove
Break up turkey carcass to fit 6-quart stock pot. Add water, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer on low for one hour 30 minutes.
Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onion, garlic bulb, and three cups cooked turkey left over from diner. Simmer very low uncovered for up to an hour, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Allow to cool then test the taste, it should be perfect. Can be served with Baquette, Corn Bread, or many other succulent sides of your choice.
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