I usually make out the grocery list and someone else goes and buys groceries. Sometimes the list is unclear or things are purchased that are not quite what you had in mind (better list making skills are needed by this cook). So you end up with ingredients that you are not sure what you should do with them.
I asked for a turkey or some turkey legs. Turkey legs grilled sounds yummy, even a whole turkey/thanksgiving meal sounds good right now so I put that on the list. Turkey this time of year is hard to come by. When the groceries were brought home, I had three smoked turkey legs. They stayed in the freezer nicely until I figured out what to do with them. Because they are pre-seasoned and already cooked, the recipes are few and far between. So I substituted them as if it was reg turkey.
The following recipe can use a left over turkey carcass or turkey ready to be cooked. I found that adding the smoked turkey leg to this recipe was very VERY flavorful and a nice surprise.
- 3 Smoked Turkey Legs
- 2 Quarts of water or enough to cover the turkey
- 1 medium onion cut into wedges
- 1/2 teas salt
- 2 bay leaves
Place turkey, water, onion, salt, and bay leaves to a large stock pot. Slowly bring to a boil over low heat, cover and simmer for 1 1/2 to 2 hours.
Remove turkey and cool. Strain broth removing bay leaves and onions. Return broth to the pan. Remove turkey from the bones and return to pot. Add the following ingredients. and simmer low for 25 to 30 min. If you leave it longer than 30 minutes the starches release from the grain and thicken the soup.
- 1 C chopped carrots
- 1 C uncooked long grain rice
- 3 stalks chopped celery
- 1/4 chopped onion
- 1 Can condensed cream of mushroom soup
Delicious! Enjoy! Keep in mind for left overs at Thanksgiving too!
The Cookbook Project 