Ingredient List:
- 1 Rough Trimmed Turkey Carcass and 3 cups cooked Turkey pieces Grape seed Oil
- 1 large onion sliced and quartered, ½″ thick (2 times)
- 1 large green pepper, pieces ½″ square (2 times)
- 3 large cloves garlic, crushed (2 times)
- 1/3 bunch Celery, sliced (2 times)
- 1 2 oz jar Pimentos chopped
- 1 3 oz can Mushroom pieces
- 1 6 oz Cream of Mushroom soup
- 1/2 lb Wild Rice Blend, rinsed
- 1 oz Spice Hunter Herb de Provence Seasoning
- ½ oz SNF Seasoned Pepper
- 1 pkg Glace de Poulet Gold (More Than Gourmet brand)
- 1 ball Bouquet Garni Soup Seasoning (Orange Crate brand)
Instruction:
Heat 2 Tbspn Grape seed oil in 6qt stockpot over med-low heat (5–7 sec hand hold), add onions, peppers, garlic, and celery. Stir frequently until browned about 10 minutes. Add the turkey carcass, and then cover w/3–4 qts water and bring to a boil then reduce to a simmer for 1+ hour. Add the Bouquet Garni, skim the foam and remove the bones to pick out the meat, add pickings to the turkey pieces.
Boil 4–5 cups turkey stock and add the rice blend, continue cooking 50 minutes on low heat, stirring frequently then add more stock to keep moist. Remove and set aside.
In a 10″ skillet sauté the 2nd batch of onion, pepper, garlic and celery until tender then add the Glace de Poulet, Herb de Provence and SNF Pepper seasoning, also half cup stock, pimentos, mushrooms and the turkey pieces. Cook ~15 minutes more until flavors combine, stirring frequently.
Taste for flavor and add a dash of the Seasonings as needed. Combine the turkey-veggie blend with the reserved rice blend, place in an oiled casserole and bake 40 minutes @ 350°F.
Serve immediately.
Enjoy!!
