From the book “Man Can Cook” By Robert Sturm







  • 1 Turkey Carcass leftover from Thanksgiving
  • 4 QTs. Water
  • 4 Cups Carrots, medium diced
  • 2 Cups Celery, medium diced
  • 2 Cups Onion, medium diced
  • 2 Cups Corn
  • 1&½  Cups Cabbage, medium diced
  • 4 Cups Tomatoes, medium diced
  • 1 Cup Wild Rice, dry
  • 1 oz. Worcestershire Sauce
  • 1 tsp. Salt or salt Substitute
  • 1 TB. Parsley, fresh chopped
  • 1 TB. Thyme, fresh chopped
  • 2 TB. Hungarian Paprika
  • 2 Bay Leaf
  • ½ tsp. Black Pepper, fresh cracked


Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass. Remove and chop any remaining turkey meat. Chop the meat. Reserve. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the carrots, celery, onion, cabbage, tomatoes, corn, wild rice, Worcestershire Sauce, salt, parsley, bay leaf, black pepper, paprika and thyme. Simmer until the vegetables and rice are tender, about 1 more hour. Remove bay leaf before serving.

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