I had a nice smoked turkey with about 1/4 of the turkey meat left on it, so I pulled it out of the freezer and went to town.
It turned out great, with a wonderful bold flavor!
**Note** Spice Islands Bouquet Garni is a spice blend of 9 spices and is wonderful! Oregano, Summer Savory, Marjoram, Rosemary, Basil, Sage, Thyme, Dill Weed and Tarragon.
- whole turkey bone carcas with meat
- 4-6 c
- 1 large
- onion, diced
- 1 c
- celery, diced
- 1/2 c
- combination of red, orange and yellow peppers (i use the mini ones)
- 1-2 c
- cabbage, thinly sliced
- 4 medium
- carrots, sliced thick
- 2 medium
- potatoes, diced
- 6 medium
- tomatoes, diced
- 4 sprig(s)
- parsley, minced
- 3 clove
- garlic, minced
- 5 large
- fresh sweet basil leaves, minced
- 3 medium
- bay leaves
- 1 1/2 tsp
- spice islands, bouquet garni spice, rubbed
- of additional sage
- of additional dill weed
- 2 tsp
- salt to taste
- 3 - 4 Tbsp
- arrowroot starch or corn starch
lower temperature of stove to simmer.
Allow to simmer for at least 1 hour (this is a guesstimate on my part).
While carcass is cooling prepare biscuits
Now that your biscuits are made and ready to be popped in the oven, Take any meat remaining off the carcass. You can pull it off the bones, shred and put back into the pot.
Put your arrowroot powder or cornstarch into a coffee mug, fill 3/4 with water, stir till all is dissolved. Take broth off the heat and pour into the pot a little at a time. Stirring till it is all thickened. Put back on the heat until it completely thickens to a thick gravy consistency.
I wish I thought to take a picture of this when I made it!!!