- 1 turkey carcass
- 2 carrots, chopped
- 2 stalks celery, cut into 2 inch pieces
- 1 onions, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh parsley
- 12 black peppercorns
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon granules
- 8 cups water
- water to cover
- 1 turnip, peeled and cubed
- 2 parsnips, peeled and sliced
- 3 carrots, chopped
- 1/2 cup frozen green beans
- 1/2 cup frozen green peas
- 1 (15 ounce) can red beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
- Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
- The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.
- Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.