Makes about 8 cups
Bring all ingredients to a boil in a 5 or 6 qt stock pot. Reduce to a simmer and simmer for 2 hours. Remove turkey leg and strip off meat. Add back the bone and meat, discarding inedible bits. Continue to simmer for another hour. Let cool, strain out leaves, bone and meat.
Reserve meat and 4 cups stock for Turkey Tortilla Soup. Thoroughly chill remainder, skim off any fat, and freeze in portions for later use.
A recipe from http://kitchenmouse.rozentali.com/2009/07/turkey-tortilla-soup-with-black-bean-salsa
Posted by Cori Rozentāle on .