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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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One of a few good post-Thanksgiving turkey recipes. This recipe came from a civic group cookbook. Really tastes good on a cold November night. Serve with a good bread and a tossed salad. Ingredients:
1 turkey carcass, of a roasted turkey |
7 cups water |
1 (16 ounce) can stewed tomatoes, chopped |
2 stalks celery |
1 teaspoon salt |
1 dash ground pepper |
3 bay leaves |
1 onion, chopped |
1 carrot, diced |
Directions:
1. Put all ingredients in a large stockpot.
2. Bring to a boil and simmer for 3-31/2 hours.
3. Cool, then refrigerate overnight.
4. In the morning, remove carcass and trim off meat.
5. Discard carcass, fat and bones and bay leaves.
6. When ready to serve, cook egg noodles separately and add to soup after it heats up.
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