Recipe: Turkey Scotch Broth  

A great way to use up leftover Roast Turkey

Turkey Scotch Broth  

By Margarita Lee

Margarita Lee

Ingredients A:

  • 300g Cooked turkey, diced
  • 50g Rolled oats 
  • 50g Barley 
  • 1 tbsp Oil
  • 3L Turkey stock (saved from the previously roast turkey)
  • 50g Chopped coriander 
  • 1 tsp Freshly ground black pepper
  • Salt to taste 

Ingredients B:

  • 3 cloves Garlic, minced
  • 250g Carrots, diced 
  • 1 Large onion, diced 
  • 250g Celery, diced
  • 200g Water chestnuts (canned or frozen) 
Photo by Margarita Lee


  1. Wash and soak barley for 2 hours. 
  2. Place the saved turkey carcass into a large soup pot or stock pot and pour in 4L of water. Bring to a boil, then  reduce heat to a simmer and cook the turkey carcass until the remaining meat falls off the bones. This should take about 2 hours .
  3. Strain the broth through a fine mesh strainer into a clean soup pot. Skim the grease using a ladle or big spoon. 
  4. Heat oil in a large stock pan. Stir in minced garlic and diced onion and sauté over medium heat for 2-3 minutes.
  5. Add remaining ingredients B to sauté with onion and garlic for another 3-4 minutes.
  6. Pour in the turkey broth and soaked barley, then bring to a boil and simmer for 25 to 30 minutes or until the barley is soft. 
  7. Add in the turkey meat and rolled oats. Season with salt and pepper. 
  8. Garnish with fresh chopped coriander before serving.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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