(Cures colds, mends bones, treats snakebite - or so they say!)
Leftover Roasted Turkey
1 onion, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Salt and freshly ground pepper
3/4 c. rice
1/2 c. onion, diced
2 carrots, diced
1/3 c. raisins
Pick
roasted turkey off bones and reserve meat. Roast turkey carcass, at
300 degrees, in a large roasting pan until deeply browned. To make
stock: combine browned bones, onion, carrots, and celery in a large
stockpot with enough water to cover plus 2 inches. Bring to a boil;
reduce heat to simmer pot and cook down until you have a rich stock.
Strain and remove bones and vegetables. Add reserved turkey pieces,
rice, freshly chopped onion, carrots and raisins. Bring to a boil,
reduce heat and simmer until rice is tender. Serve hot.
