luckytrim
Chef Extraordinaire
Turkey’s Revenge Soup
1 Turkey carcass, wings & all
The scraps left after
Carving*
Any left over gravy
Any left over vegetables
2 lg Carrots, sliced
2 Stalks celery (& tops),
Chopped
1 cn (12 oz) no salt green
Beans, drained
2 qt Boiling water
Any peels, root ends and
Leafy tops left over from -
Onions, celery, potatoes,
Carrots
Several bruised garlic
Cloves
12 oz Wide egg noodles
1 cn (12 oz) no salt corn,
Drained
1 lg White onion, chopped
Salt & pepper to taste
Cut wings off carcass and cut up the remaining bird as you would a
chicken for frying. Place the carcass pieces and any left over
peelings & parings into a stock pot and fill with water. Add garlic
cloves. Fill the stock pot with water and bring to a boil. Reduce
heat to a simmer and let it cook until the liquid is reduced by 1/3.
Remove from heat to cool cover and refrigerate overnight. The next
day remove the congealed fat from the top of the broth. Drain the
contents through a colander into another large pot. Return the broth
to the stock pot. Go through the colander and remove vegetable &
garlic pieces and discard. Next, go through the turkey remnants and
pull out all the meat and add to the stock pot. Add any left over
vegetables, carrots, celery, corn, green beans and the onion to the
pot. There should be *just* enough liquid to cover the contents.
Place over heat and bring to a boil. While you're waiting, cook the
egg noodles per package directions and drain. Simmer the soup just
long enough to cook the carrots. Add 2 quarts of water, egg noodles
and left over gravy. Adjust seasonings (salt & pepper). Stir well,
let simmer long enough to heat noodles and serve.
Makes a bunch!
1 Turkey carcass, wings & all
The scraps left after
Carving*
Any left over gravy
Any left over vegetables
2 lg Carrots, sliced
2 Stalks celery (& tops),
Chopped
1 cn (12 oz) no salt green
Beans, drained
2 qt Boiling water
Any peels, root ends and
Leafy tops left over from -
Onions, celery, potatoes,
Carrots
Several bruised garlic
Cloves
12 oz Wide egg noodles
1 cn (12 oz) no salt corn,
Drained
1 lg White onion, chopped
Salt & pepper to taste
Cut wings off carcass and cut up the remaining bird as you would a
chicken for frying. Place the carcass pieces and any left over
peelings & parings into a stock pot and fill with water. Add garlic
cloves. Fill the stock pot with water and bring to a boil. Reduce
heat to a simmer and let it cook until the liquid is reduced by 1/3.
Remove from heat to cool cover and refrigerate overnight. The next
day remove the congealed fat from the top of the broth. Drain the
contents through a colander into another large pot. Return the broth
to the stock pot. Go through the colander and remove vegetable &
garlic pieces and discard. Next, go through the turkey remnants and
pull out all the meat and add to the stock pot. Add any left over
vegetables, carrots, celery, corn, green beans and the onion to the
pot. There should be *just* enough liquid to cover the contents.
Place over heat and bring to a boil. While you're waiting, cook the
egg noodles per package directions and drain. Simmer the soup just
long enough to cook the carrots. Add 2 quarts of water, egg noodles
and left over gravy. Adjust seasonings (salt & pepper). Stir well,
let simmer long enough to heat noodles and serve.
Makes a bunch!
