The final part in the turkey experiment is, of course, turkey noodle soup. You get the turkey bones and cook them up to make a yummy soup. Often we have leftovers of this and I freeze it (of course!) I find that freezing the broth, turkey and vegetables in one bag and noodles in the other works best so that the noodles don’t get soggy.
So that’s all folks on my ways to use a turkey before you get too sick of it! What are you favorite ways or recipes? leave a comment or link up your favorite recipe below.
Here’s the recipe:
Homemade Turkey Soup – servings 8-10
· 1 leftover turkey carcass (from a 10- to 12-pound turkey)
· 2 quarts water, or enough to cover carcass
· 1 medium onion, halved
· 1/2 teaspoon salt
· 2 bay leaves
· 1 cup chopped carrots
· 1 cup uncooked long grain rice/or a handful or two of very fine noodles (I like a thicker soup, so I may add more noodles
· 2-3 stalks chopped celery
· 1/4 cup chopped onion
· 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
- * Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
- * Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves.
- * Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
- * Remove turkey from the bones; cut into bite-size pieces.
- * Add turkey and cream soup to broth; heat through.