Ingredients
Carcass from cooked 10- to 12-lb turkey
3
quarts (12 cups) water
1
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon poultry seasoning or dried sage leaves
1
dried bay leaf
1/2
cup uncooked pearl barley
3
medium carrots, sliced (1 1/2 cups)
1
cup chopped onions
2
medium stalks celery, sliced (1 cup)
3
cups cut-up cooked turkey
2
tablespoons chopped fresh parsley leaves, if desired
Preparation
Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 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; reserve. Discard bones and bay leaf.
Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
