|Turkey and Noodles, soup or entree|
This bowl of turkey noodle soup started with a roasted turkey served for Sunday dinner. A simple (un-stuffed) roasted turkey makes for a wonderful Sunday dinner, and the resulting leftover carcass is what is needed for this process/recipe.
This process can be done in steps, which makes it a very handy meal when all you need to do is simmer the vegetables and noodles then serve. For soup, use one recipe portion of noodles, for an entree, use 2 recipe portions of the noodles.
Turkey and noodles
by the seat of my pants
1 turkey carcass, remove meat and set aside
2 chicken carcasses
1/2 t garlic salt
Break the bones if needed to fit in the crockpot, cover with cold water. Cook until contents have the opportunity to simmer 3-4 hours. Strain broth, discard bones. Stock may be frozen until needed, if desire.
When ready to serve, continue with:
1 or 2 recipes of noodles, you can find the recipe here, or use your own favorite.
2 large carrots, peeled and diced
2 ribs celery, diced
1 thick slice onion, minced
1 c frozen peas
1 c stock or water
3 T flour
Combine the broth in a large kettle, add the carrots, celery, onion and peas. Bring to a boil and simmer 10 minutes. Raise heat and bring back to a boil, add noodles and boil until noodles float to the surface and are cooked.
Combine additional sock or water and the flour, when lump free, stir into the kettle. Boil 3-4 minutes, stirring often. This addition step of thickening the soup will give body to the finished dish. Serve with pride.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy.
And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
hearth and soul @ premeditated leftovers