In large stock pot place water turkey carcass onion (cut in half and skin removed) garlic cloves chopped celery and carrots.
Bring to a boil and simmer for 1 hour. Drain reserving larger chunks of meat and broth.
To broth add salt pepper thyme and poultry seasoning. Add chicken broth gravey and dressing and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and cool. Place in refrigerator to allow excess fat to harden and remove with spoon.
To remaining broth bring to a boil and add carrots (carrots with green tops still attached tend to be smaller and sweeter than the larger variety. Discard the green leafy portion) and celery. Add egg noodles and reduce heat. Cook until noodles and veges are tender. Season to taste and enjoy!
I recently made this soup and fell in love! I had brined my turkey in buttermilk and a brining mix and the flavor was unbelieveable. The resulting soup flavors were superb!
This recipe has been added to the following public cookbooks:
Cindy' Favorites,
Jenny's Kitchen Cabinet
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
12/14/08 01:07 AM | Good Stuff!This is one of those recipes you'll want to enjoy on a cold winter's night, especially if you're wondering what to do with that leftover turkey carcass! You can substitute chicken as well, but the turkey is best. Serve with warm bread and butter, a simple salad, and a glass of Pinot Grigio. Bon Appetit! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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