Pressure Cooker Recipes
Turkey Bone Soup
Yield: 8 to 10 servings, depending on the size of your turkey and the amount of bones left over
Equipment
Ingredients
- Left over turkey bones
- 2 large carrots, peeled and cut into 1/2 inch pieces
- 1 can baby corn, drained
- 1/2 can small peas, drained
- 2 medium white potatoes, peeled and cut into cubes
- 2 stalks celery, cut into small pieces
- Spaghetti, broken into 1/2 inch long pieces, enough to measure 1/2 cup
- 1/2 to 1 cup shredded turkey meat, if there is any left over
Instructions
- You will need an 8 quart or larger pressure cooker to make this recipe.
- In the cooker place all the turkey bones; add enough water to cover completely (Remember; do not fill any pressure cooker beyond the 2/3 full level) and process at 15 pounds pressure for 30 minutes (bones will be soft).
- Release pressure and strain the liquid. Discard the bones and return the liquid to the pressure cooker. Add salt, one teaspoon at a time, until it suits your taste. Then add all ingredients listed on left.
- Cover and process at 15 pounds pressure for 5 minutes only.
- Serve hot.
Notes
You may also add plain cooked rice. Raw rice may not get soft enough. Also you may add fresh, chopped broccoli and/or drained tomatoes. Also, in a smaller cooker, chicken bones may be used instead of turkey bones.