Turkey Soup

I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup.

Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately.

Preheat the oven to 350 F. Place the carcass(es) on one or more oven-safe trays, along with 2 onions., a few carrots and celery stalks. Be sure the trays have sides as there tends to be some juice attached to the carcasses that will liquefy as it heats. From time to time, turn the bones and vegetables as they brown.

Transfer the bones and vegetables to a stock pot, breaking the rib cage if it doesn’t fit in your stock pot. Add just enough water to cover the bones and vegetables. Bring to a boil and reduce to a simmer. Add salt and bay leaves. Let cook for at least an hour. When the stock tastes good, remove the bones and vegetables to a colander. Pour the stock through a fine strainer. Pick the meat from the bones and reserve. You can force the carrots through the sieve to impart their flavor to the stock. Discard the vegetables and bones.

Add the barley and beans to the stock, and bring to a boil. Cook until the beans and barley are nearly done. Add a mixture of diced carrots and parsnip. Cook for 15 minutes and add the reserved meat. Adjust seasoning and serve with egg noodles, dumplings or anything else you like.

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