Free Recipe Turkey Revenge Soup
Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Turkey Revenge Soup Recipe
1 Turkey carcass, wings & all
Any peels, root ends and
The scraps left after
Leafy tops left over from –
Carving*
Onions, celery, potatoes,
Any left over gravy
Carrots
Any left over vegetables
Several bruised garlic
2 lg Carrots, sliced
Cloves
2 Stalks celery (& tops),
12 oz Wide egg noodles
Chopped 1
cn (12 oz) no salt corn,
1 cn (12 oz) no salt green
Drained
Beans, drained 1
lg White onion, chopped
2 qt Boiling water
Salt & pepper to taste
Turkey Revenge Soup Preparation
Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you’re waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch!
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