- Turkey carcass and skin
- Water to cover turkey and add an inch or two more
- Chopped celery
- Chopped carrots
- Spinach (fresh or frozen)
- 1-1/2 cups orzo
- 1 cup Milanese Gremolata Olive Oil
- Warm crusty bread (optional)
- This is a very casual recipe. It was written with very little in the way of amounts. My suggestion is use what looks good to you. Add more liquid, if needed, and use more vegetables if too watery.
- Put the turkey carcass in a large soup pot and cover the bones with water. The water should be maybe an inch or two higher than the carcass. Bring the water to a boil and then turn down to a simmer and cook until the meat falls off the bones. Strain the broth.
- Simmer until mirepoix and orzo are tender. Adjust liquid to desired consistency. The finishing piece de resistence is to add 1 cup or more (to taste) of Marisolio Milanese Gremolata Olive Oil. Provecho! Serve with warm crusty bread.
- Remove meat and skin from the bones. Discarding the skin, place the meat back into the broth, adding a mirepoix (a mixture of diced vegetables such as carrots, celery, onions, and herbs as a basis for soups, stews, and sauces) to the mixture, add some spinach (frozen or fresh) and at least 1-1/2 cups of orzo.