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Featured in the Honolulu Star-Bulletin on November 23, 2005.




  • 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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