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Demonstrated by:


1 turkey carcass

3 quarts water

1 cup rice, rinsed

1 small piece ginger root, crushed

1 tablespoon salt

1 bunch Chinese parsley, chopped

1/3 cup chopped green onions



Place turkey carcass in a large sauce pot. Add water, bring to a boil and simmer until meat falls off bone. Remove all remaining meat from carcass. Strain broth; remove small bones. Add water to broth to make 3 quarts. Put broth, meat, rice and ginger into sauce pot. Bring to a boil; simmer for about 1 hour, stirring occasionally. Add salt. Serve with parsley and green onions. Makes 8 servings.


Approximate Nutrient Analysis: (assumes 8 ounces turkey left on carcass) 140 calories, 1.5 g total fat, 0.5 g saturated fat, 20 mg cholesterol, 850 mg sodium, 19 g carbohydrate, less than 1 g fiber, 0 g sugar, 10 g protein



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Featured in Star Bulletin on 11/23/05
Featured in Star Bulletin on 11/23/05