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Soup, Turkey Giblet

Source of Recipe

Linda Leone 11/28/03


List of Ingredients

1/2 C barley
3 C water
5 C turkey stock
1 C leftover gravy
1/2 C celery, diced
1/2 C onion, diced
1/2 C carrot, diced
1/2 C turnip or rutabaga
1 tp salt
1/2 tsp chervil
1/8 tsp sage
1 tsp parsley, minced
1/2 C leftover turkey, cubed
the gizard, liver and neck meat, diced small. (about 3/4 C)




Recipe

Cook the giblets and neck several hours, if not previously done.
Cook the barley in 3 C water about 1 1/2 hours or until tender but just under cooked. Set aside.
In the turkey stock, cook vegetables until just tender.
Add seasonings and gravy, cook 15 minutes. Add barley,barley water, giblets and turkey meat. Heat through.