Soup & Salads:

Wild Turkey Soup

 Wild Turkey Soup     [makes approx. 6-8 servings]


Wild turkey carcass and left over dark meat and/or smoked turkey leg

1 medium head of cabbage (shredded (optional)

1 small onion chopped

3 carrots cut and diced

2 medium potaotes cubed

1 16 oz can whole yellow corn kernel 

2 stalks of celery chopped or 2 to 3 tbsp celery salt

3 whole garlic cloves peeled

1 medium tomatoe

4-6 cups chicken broth

1/2 cup parsley chopped

1 bay leaf

2-3 pepper corns, crushed

Salt to taste


Steps to Create:

1. Lightly brown onions in 1 tsp canola/vegetable oil. Add the chicken broth, garlic and tomatoe.

2. Boil the turkey carcass and left over dark meat or the smoked turkey leg until the meat falls off the bones ( approx. 1 hour).

3. Strain the broth. Cool the meat, then chop into small peices.

4. Add to the broth- cooked onions, celery, carrots, cabbage, potatoe, corn and bay leaf.

5. Simmer on medium to low heat for another hour or until done to your taste.

6. Add the spices- parsley, pepper corn, and salt to taste.

7. Cut fresh bread loaf or serve with buns.






Perfectly steeped hot soup on a cool spring or fall day.

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