Recipes

Place left over turkey carcass into a large pot and fill with cold water until bones are covered by about 2 inches. Add three whole stalks of celery and three whole carrots, onion and apple. Put on stove over high heat. When pot comes up to boiling, skim off scum and reduce heat to low. Put the lid on the pot, and simmer gently for 6-8 hours. Remember to check on it occasionally. If the liquid falls below the level of the bones go ahead and add some boiling hot water to the pot.

When time is up, remove and discard meat, bones and vegetables from the stock. A spider works well for this. Strain stock through a colander and cheesecloth to get out any bits. Cool off quickly and refrigerate overnight. Makes about a gallon and a half of stock. I usually need three two-quart containers to hold it all.

The next day, remove any fat that has solidified on the surface of the stock.

Put two quarts of the stock in a pot and bring up to boiling. Boil for two minutes and then add three stalks of celery, sliced, and 2 carrots, cut into small cubes. Cook for 20 minutes and then add the 1 cup of cooked turkey meat. Taste and add salt and pepper if needed.

If you want you can add in a handful of low-carb pasta and cook until just done. Be careful not to overcook the pasta though.

Alternately you can add pre-cooked low-carb pasta to the bottom of the bowl and pour the soup over it. Much easier to control the carbs that way.

Any leftover stock should be frozen and used within three months.

Makes: 4-8 servings

Carbs: I have no clue how many carbs come out of the vegetables while making the stock. Probably some but not all. Will also vary depending on if you throw in some low-carb pasta or not. I tend to guesstimate this at 20 carbs for the whole thing without the pasta.

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