Turkey has been carved, bellies fully, leftovers have been distributed. What to do with the Turkey bones. STOCK!!!!
I made a pretty simple stock that I can use for any of my recipes. You may want to add other vegetables (carrots, celery etc) or seasonings. I wanted a very general stock, in which I could change the flavors later.
1 Turkey Carcass. (Yes, I used the word Carcass)
1 large cooking onion, sliced in half
- Add Turkey and onions to a large pot.
- Fill pot with enough water, to cover turkey and onions.
- Leave on simmer for a few hours (I left mine for about 4 hours)
- Strain stock from the turkey and onions.
- Allow to cool and freeze in small containers
- Once it is frozen, you can easily scrap off the fat.
I separated my stock in 1 cup and 2 cup measurements in freezer bags. I put them in my freezer, laying flat, so I can easily store them upright later.
Turkey Noodle Soup
Of course, nothing is better than fresh turkey noodle soup on a cold day. I am getting over a cold and Jason had a long day. So while I was making Turkey Stock, I decided to use some of the leftover turkey, to make Turkey Noodle Soup.
about 5 cups of Turkey Stock
1 tablespoon Butter
2 Tablespoons Flour
3 stalks of celery, sliced
3 carrots, sliced
lemon pepper seasoning
1/4 teaspoon garlic
about 1 cup of leftover turkey, small pieces
Whole wheat egg noodles.
- Melt Butter with Flour and allow mixture to cook for at least 5 minutes. WHISKING Constantly.
- Add some Turkey Stock and keep whisking the mixture smooth.
- Add celery, carrots, parsley and seasonings and allow soup to simmer until the vegetables are soft.
- Bring the soup to a boil and add uncooked noodles. Cook until noodles are done.
- Add turkey pieces and allow it to heat up with the soup.
Serve with leftover dinner rolls!