Saturday, November 29, 2008

After Thanksgiving Turkey Soup

Turkey is such a versatile meat. It can go in soups, casseroles (enchiladas, tetrazinni, pot pies, chimichangas, egg rolls, divan, white lasagna, croquettes), salads, sandwiches and even stand alone cold with salt. Even the carcass can be used to make delicious broth/soup. Here is a very economical soup with homemade noodles:
Thanksgiving Soup:
Leftover carcass
5 quarts water
1 cup chopped celery
1/2 cup chopped celery leaves
1 cup chopped onion
7 chicken bouillon cubes
1 Tbls salt
1/4 tsp ground black pepper
1 bay leaf
1 cup sliced carrots
1/2 cup chopped parsley
4 cups (8oz) egg noodles (if you aren't making your own)
1/4 cup butter
1/4 cup flour
In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling; lower heat; cover and simmer 1 hour. Remove carcass and let cool. Add parsley and carrots to soup; heat to boiling; reduce heat and simmer until veggies are just tender. Remove meat from carcass, return pieces to soup. Discard bones. Heat soup to boiling, add noodles, cook uncovered 10 minutes. Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly until flour is browned. Stir into soup. Return to boiling and stir. Reduce heat and simmer 5 minutes.

Homemade noodles:
1 tsp salt
2 cups flour
1 Tbls oil
3 eggs
1-3 Tbls water
Mix salt and flour in a large bowl. Make a depression in center and add oil, eggs and 1 Tbls water. Gradually stir flour from the edges adding 1 Tbls of water as needed until mixture is moist enough to form a ball. Knead on floured surface for 2 minutes or until smooth. Roll out thin with rolling pin then roll up LOOSELY like cinnamon rolls and cut into thin strips. Mix with a bit of flour and let dry.

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