For the first time in a long while we didn’t host a Thanksgiving dinner this year. Fewer dishes to do but the leftovers were somewhat scarce and we were without the most useful part of the bird — the carcass. Homemade turkey broth can’t be beat. It’s the key component in this turkey noodle soup recipe from Stephanie’s mom Betsy. The girls love it and plus, we get as much as we can from our $3.85/pound purchase. We cooked a 10-pounder on Sunday and made a big batch of soup on Monday.

Turkey broth: Simmer one turkey carcass plus chopped onions, carrots, and celery in about 4 quarts of water for 2 to 3 hours. Strain out solids, reserving the broth, and pick meat off the bones. You can unleash your inner Cro-Magnon and break the bones to simmer out the marrow but be careful not to create bone slivers.

Turkey noodle soup: Mix 1-2 cans of cream of mushroom soup into the strained broth. Add turkey meat and simmer. Cook one package of noodles (spaghetti or homemade noodles both work well) and add to the soup. Heat together and serve.

We cook a fresh local free-range bird from Triple D Farm and Hatchery so a little salt is usually required.

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