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Recipe Summary

Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut onions into wedges, starting at top and cutting to within 1/2 inch of root end. Separate wedges slightly, and place in a lightly greased, large roasting pan. Add turkey parts.

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  • Bake at 500° for 45 minutes or until browned and turkey is done.

  • Bring turkey, onions, 5 cans broth, carrot, and next 4 ingredients (celery through fennel seeds) to a boil in a large Dutch oven; cover, reduce heat, and simmer 1 hour. Remove from heat; cool. Remove and discard bay leaf.

  • Drain vegetables and turkey, reserving broth in Dutch oven. Process vegetables in a food processor until smooth. Skin, bone, and finely chop turkey.

  • Skim foam from broth. Return turkey and vegetable mixture to broth. Add bread and remaining can chicken broth, if needed. Cook over medium-high heat, stirring occasionally, 30 minutes. Mixture will be slightly lumpy.

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