Ingredients:
For broth/stock:
Left over Turkey carcaus and any bones or meat left over not used – trimmed of fat and skin
4 McCormick Chicken/Turkey bouillon cubes (more or less to taste)
S n P (Salt and Peppa)
1 large onion rough chop chop in the pot
3 Celery ribs rough chop chop in the pot
3 Large Carrots rough chop chop in the pot
½ Anaheim red Jalepeno pepper diced
1 garlic clove minced or grated
Bunch of fresh Italian flatleaf parsley
Sprig of Thyme
1 bay leaf
Fill extra large stock pot to tippie top with water and all above ingredients bring to a boil then simmer all day. Let cook and then put pot in fridge over night.
Next day there will be a harder top layer formed which is fat- I skim this off and then bring to a boil once again and then using a fine strainer, strain broth and discard all other ingredients.
Ingredients for Left over Christmas Turkey Rice Noodle Soup:
1 TBS EVOO (Extra Virgin Olive Oil)
1 TBS Margerine
1 Large onion diced
S n P (Salt and Peppa)
3 Celery Ribs diced
3 Large Carrots diced
I bunch of Kale finely finey diced
4 Asperagus finely diced
½ Anaheim red Jalepeno finely finely diced
1 garlic clove grated/minced
Left over WHITE turkey meat to taste chopped ( I use a whole breast)
Turkey broth- see above
1 ½ Cups of cooked white rice
Buttered egg noodles
Recipe:
In a large stock pot heat up EVOO and Marg over medium/high heat. Add in your Onion you should hear sizzle baby! Add in Carrots, Celery, Anaheim Pepper, Kale, Asperagus, Garlic, S n P (not too much pepper it is bitter) and saute for about 7 minutes until transluscent. Add in your homemade turkey broth, turkey, rice and parsley and thyme and bring to a boil, then simmer for about 45 minutes or to taste. Add in your buttered egg noodles at the end and server piping hot!! I changed it up quite a bit from Gramma’s receipe but it’s the homemade broth that makes this!! So good to warm your bellies sitting around the fire on a cold Winters Day and you use all the left over turkey- a win win!! Enjoy !! Love Mama Lisa Marie xoxoxox.
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