 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This is one of my standard after Thanksgiving recipes. I also make it using chicken stock and chicken in the winter. :o) Ingredients:
2 tablespoons butter |
1 tablespoon oil |
3 carrots, chopped |
4 celery ribs, chopped |
1/2 onion, chopped |
1/2-1 tablespoon dried parsley, depending on your taste |
1/2-1 tablespoon dried italian seasoning, depending on your taste |
4 cups turkey, cut into bite sized pieces |
4 cups turkey stock |
4 cups water |
salt and pepper |
Directions:
1. Heat the oil and butter over medium heat in a stock pot until the butter is melted.
2. Add the carrot, celery, onion, parsley and Italian seasonings. Cook for 8 minutes, stirring occasionally.
3. Stir in the turkey, stock and water.
4. Turn the heat up to high and bring to a boil.
5. Turn down to low, just barely a simmer, and cook for about an hour or until the carrots are fork tender.
6. Add salt and pepper if need be and serve.
7. *Some nice late add-ins ~ zucchini, napa cabbage, rice, noodles.
|
|