© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Carcass from cooked/leftover turkey, skin removed and with 2 c cooked turkey remaining on bones
7 c cold water
5 Poultry bouillon cubes
1 c thinly sliced celery
1 c peeled and matchstick-cut carrots
1 c sliced green onions
2 c cooked rotini pasta
1 tsp freshly ground pepper
Remove cooked turkey from carcass, chop into bite-sized pieces and measure 2 cups. Cover and refrigerate.
Cut carcass in large pieces to fit into stockpot. In stockpot, bring water, carcass and bouillon to a boil. Reduce heat, remove any foam from top. Cover and simmer 1 hour.
Remove and discard bones.
Add celery, carrots and green onions to stock. Cook only until vegetables are crisp-tender.
Add reserved cooked turkey, cooked pasta and pepper. Heat only until hot throughout.
Serve hot.