Subj : Best Leftover Turkey - 17
To   : All
From : Dave Drum
Date : Fri Dec 27 2024 12:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Noodle Soup
 Categories: Poultry, Vegetables, Herbs, Pasta
      Yield: 10 servings
 
MMMMM---------------------------BROTH--------------------------------
      1    Leftover turkey carcass;
           - from a 12 to 14 lb turkey
      2    Cooked turkey wings; meat
           - removed
      2    Cooked turkey drumsticks;
           - meat removed
      1    Turkey neck bone
      1 md Unpeeled onion; in wedges
      2 sm Unpeeled carrots; in chunks
      8 cl Garlic; peeled
      4 qt + 1 cup cold water; divided

MMMMM----------------------------SOUP---------------------------------
      3 qt Water
      5 c  Uncooked egg noodles
      2 c  Diced carrots
      2 c  Diced celery
      3 c  Cubed cooked turkey
    1/4 c  Minced fresh parsley
  2 1/2 ts Salt
      2 ts Dried thyme
      1 ts Pepper
 
  Place the turkey carcass, bones from wings and
  drumsticks, neck bone, onion, carrots and garlic in a
  15" X 10" X 1" baking pan coated with cooking spray.
  Bake, uncovered, @ 400ºF/205ºC for 1 hour, turning once.
  
  Transfer the carcass, bones and vegetables to an 8-qt.
  stockpot. Add 4 qts. cold water; set aside. Pour 1 cup
  cold water into baking pan, stirring to loosen browned
  bits. Add to pot. Bring to a boil. Reduce heat; cover
  and simmer for 3-4 hours.
  
  Cool slightly. Strain broth; discard bones and
  vegetables. Set stockpot in an ice-water bath until
  broth cools, stirring occasionally. Cover and
  refrigerate overnight.
  
  Skim fat from broth. Cover and bring to a boil. Reduce
  heat to a simmer. Meanwhile, in a Dutch oven, bring 3
  qts. water to a boil. Add noodles and carrots; cook for
  4 minutes. Add celery; cook 5-7 minutes longer or until
  noodles and vegetables are tender. Drain; add to
  simmering broth. Add cubed turkey; heat through. Stir in
  the parsley, salt, thyme and pepper.
  
  Taste of Home Test Kitchen
  
  Makes: 10 servings (3-3/4 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Shallots are for babies; Onions are for men; Garlic is for heroes.
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