Recipes

[Beebee2]

After our Thanksgiving meal, I break up the turkey carcass and freeze it. Then as things start to get busier for the Christmas holidays, I make this soup and we have it at the ready on some of those really busy days.

This is a recipe I adapted from a cookbook recipe many years ago; I think it may be based on a James Beard's recipe. I haven't changed it all that much.

One of the reasons I like this recipe is my preference for noodles; many turkey frame recipes use rice or other carbs. When I cook celery, I always mince it because I don't like bigger bites. Your own options re vegetables and herbs will make it personal. This is a longtime family favorite.

Turkey Frame Soup

1 meaty turkey frame

5 qts water
1 med onion, quartered
4 Contadina canned whole tomatoes, quartered
1 t dried thyme, crushed
1/2 t dried oregano, crushed
2 onions, chopped
3 large carrots
4 stalks celery, minced
broccoli florets
8-oz. Anthony's noodles

Place turkey frame in a large Dutch oven or kettle with 5 qt water, onion, and 4 tsp. salt. Bring to boiling. Reduce heat; simmer, covered, 1-1/2 hours.

Remove frame; cool 'til easy to handle. Remove meat from bones; discard bones.

Strain broth. Return meat to broth with tomatoes, thyme and oregano. Stir in vegetables, 8 cups. Bring to boiling; cover and simmer 45 minutes.

Add noodles. Boil 5-9 minutes.

This makes a large quantity, a couple of gallons perhaps.