5 cups turkey stock3 stalks celery, cut into 1-inch pieces
2 large potatoes, peeled and quartered
2 carrots, cut into 1-inch pieces
1 onion, quartered
1 cup uncooked noodles
2 cups cooked turkey, cubed
Rich Turkey Stock:
Simmer the following ingredients:
2 pounds bony turkey pieces (back, neck & wings)
2 tablespoons vegetable oil
3 stalks celery with leaves, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, cut in chunks
1 to 4 cloves garlic (adjust amount used to taste), peeled
8 cups cold water
3 whole cloves
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon whole black peppercorns
Pat turkey parts dry with clean paper towels.
Over medium-high heat, heat oil in a 5-quart saucepan or Dutch oven. In
2 to 3 batches, brown turkey parts on all sides. Remove from pan with a
slotted spoon and reserve in a large bowl.
Add celery, carrots, onion and garlic to pan and saut? until onion is
tender, about 3-5 minutes.
Return turkey parts to pan. Add water and bring mixture to a boil. Skim
foam from surface.
Add remaining ingredients. Reduce heat, cover and simmer for 1 hour or
until turkey pieces are tender.
Lift out turkey pieces with a slotted spoon. Strain stock through a
sieve lined with 1 or 2 layers of cheesecloth. Discard vegetables and
Skim off fat. Use a metal spoon to ladle the fat off the top or chill
stock and remove solidified fat layer.
When turkey is cool enough to handle, remove meat from bones. Discard
skin and bones. Reserve meat for future use.
Stock may be used at once or stored in a closed container in the
refrigerator 1 to 2 days; or stored in freezer up to 6 months.
** NOTE: A leftover turkey carcass may be substituted for turkey pieces.
In 5-quart saucepan, combine turkey stock and first 4 ingredients. Over
high heat, bring to a boil. Reduce heat, cover and simmer for 1 hour.
Stir in the noodles and turkey meat. Simmer until noodles are done and
meat is heated through.
Prep Time15 minutes
Cooking Time90 minutes.