Ingredients
- 1 Turkey Carcass
- 2 Ribs Coarsely Chopped Celery
- 3 Coarsely Chopped Carrots
- 2 CUPS Sliced Pre-Cooked Carrots (steamed)
- 3 Garlic Cloves
- 2 Small Onions, Quartered
- 1 TSP Black Peppercorns
- 1 (28 OZ) Can Plum Tomatoes Chopped and Drained with Colander
- ½ cup Dry Sherry*
- 6 OUNCES Wide Egg Noodles
- ¼ CUP Finely Chopped Fresh Parsley
- Salt and Pepper to taste
Preparation
- Remove as much of the meat from the carcass as possible and set aside. Break the carcass apart into several large sections. Combine the carcass, celery, coarsely chopped carrots, garlic, onions and peppercorns in a large stock pot or kettle. Add enough water to cover two inches over all ingredients (about six quarts). Simmer uncovered for 3 hours. Strain the stock through a sieve and return the stock to the stock pot. Add sherry and boil until the stock is reduced to about 10 cups.
- Remove any remaining turkey from the carcass when the solids in the sieve are cooled sufficiently enough to handle. Discard the remaining solids; add the turkey, to the stock along with the cooked carrots and tomatoes. Bring the soup to a boil.
- Stir in the noodles and continue boiling for eight to ten minutes stirring occasionally until noodles are tender. Add the parsley, salt and pepper.
This soup is well worth the effort and is a great alternative to simply trashing that carcass after Thanksgiving dinner. I usually get the stock going while dinner is being served. By the time dinner and clean up are done, the stock will be ready. You can refrigerate the strained stock and finish the soup a day or two later if you are too tired. Freeze the stock if you intend to wait longer before finishing the soup.
Soup can be frozen for 2 months. Yield: 8 servings
