I advocate for de-boning the turkey.  So what do you do with the leftover bones?
This recipe is easy and tastes great.  When the peas and lima beans are tender it’s ready!  Use a large stock pot if you want a more liquid soup, a smaller pot with less water will yield a hearty, thicker soup.

You can make this with leftover cooked turkey, bones and skin too.

Turkey carcass, extra skin if you have any
All leftover bones

1 cup split peas
½ cup dried baby lima beans (lentils if you can’t find lima beans)

¼ cup pearled barley
3 – 4 cloves crushed garlic
1 sweet potato, peeled and cubed
1 TB pickling spice (use a spice bag, or other means of separation)

2 large carrots peeled and diced
1 TB celery flakes or top of celery stalk chopped
2 TB onion flakes or one large onion chopped
1 medium white potato, grated
3 TB dried mushrooms
One bay leaf
Dill (dried or fresh), 1 TB
Two PLOPS ketchup

Rinse peas, beans and barley.
Put skin in bottom of large pan.
Add vegetables and beans
Break up carcass and add that and ketchup..
Fill with water to cover.

Heat to boiling and add 1 tsp salt.

Cook all day or until beans are tender.

Remove remaining meat from carcass and bones and discard bones.

Serve with great bread.

Leftovers, if any, can be frozen!

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