Turkey SoupUser Submitted Recipe
1 Turkey Carcass
1 Cup Sliced Leek
1 1/2 Cups Carrots sliced how you like
1 Cup Celery cut up
2 Medium Onions sliced and halved
2 Bay Leaves or 1 teaspoon chopped bay leaves
2 Tablespoons finely chopped Garlic
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon fresh Sage chopped
2 teaspoons fresh thyme chopped
Salt and Pepper to taste
Wide Egg Noodles
Submerge the leftover turkey carcass in a pan filled with water.
Add one Tablespoon Salt
Cover and boil a turkey for 3 hours at a medium boil
When finished boiling remove bones, skin and fat from pan, leaving turkey pieces. Careful to remove all tiny bones.
Sautee Leek, Carrots, Celery, Garlic and Onion in the EVOO until just tender. Meanwhile, bring Turkey stock (with turkey pieces) to a boil. Add Bay Leaves, Sage and Thyme to the stock. Add the sautéed vegetables to the stock, boil for 10 minutes.
In a large pot, bring water to a boil. Boil egg noodles according to package. Add cooked noodles to each dish as the soup is served. This prevents the noodles from getting soggy. Enjoy!
no nutrition information available
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