Those semi-gross looking pile of turkey bones cooks up into something truly amazing. I promise. So, if you are one of those Thanksgiving feast-ers who dress a turkey, cook a turkey, carve a turkey, but then throw away all the left-over turkey frame goodness…you are really missing out and I almost feel sorry for you.
Almost as sorry as those Black Friday Shoppers. Almost.
So… make the most out of your left-overs and… make even more left-overs, because this pot of soup serves the masses. We always freeze about half for a rainy day. You could also start by freezing half of the broth and just make half amount of soup; that works too.
Turkey Frame Soup
Serves about 12 bowls
3-4 celery stalks, chopped (plus 3 sticks of celery, chopped, for broth)
5 carrots, peeled and chopped
1 medium onion, chopped (plus one whole large onion, coarsely chopped, for broth)
3 zucchini, chopped
1 cup frozen peas (optional)
3 bay leaves
1 1/2 – 2 cups cooked turkey, shredded
10-12 oz. wide egg noodles (about 2/3 of a 1lb. bag of egg noodles)
salt and pepper, to taste
Little Yellow Note:
Alternatively: you can add any other veggies that you may want in your soup. Also, you can substitute 1 ½ – 2 cups uncooked rice for egg noodles, just allow for more cooking time if you do so.
In a large pot, place the turkey frame (bones, meat, and all) and fill until nearly covered with water. Add a whole large onion, coarsely chopped, 3 sticks of celery, 3 bay leaves and 10 peppercorns. Simmer turkey frame on low heat for 3-6 hours, covered.
Strain in colander; reserve the broth to pour right back in the pot. Add the carrots, celery, onion, zucchini, frozen peas and cook the vegetables in the broth until tender (20 -30 minutes, depending on the size of chopped vegetables). Meanwhile, after the turkey remains cool in the colander, harvest and reserve any remaining meat from the bones and add back into the soup.
In the last 6-8 minutes of cooking, add the noodles, salt and pepper. Give it a stir , a dash of pepper and dish up! The broth should naturally be tasteful, but add salt, if needed. Serve with a side of steamin’ hot fresh cornbread.