Turkey Frame Soup

Cookbook Category: Chicken, Soups & Stews

The perfect after-Thanksgiving recipe for anyone who cannot abide wasting perfectly good food. This soup freezes well, too.

1 turkey carcass
3 ribs celery, quartered
1 carrots, quartered
1 onion, quartered
2 cloves garlic, halved
1 bay leaf
1-1/2 teaspoons salt
10 black peppercorns
1/4 teaspoon paprika
10 cups water

noodles or rice
vegetables (chopped carrots, potatoes, pearl onions, etc.)

Break the turkey carcass into pieces and place in a dutch oven or stock pot. Add all remaining ingredients. Bring to a boil over high heat. Reduce heat to low; cover and simmer 2 hours. Remove bones and allow broth to cool. Remove turkey meat from bones and reserve. Discard the bones.

Strain the broth and discard vegetables and seasonings. To the broth, add noodles or rice and cook until almost tender. Then add vegetables of your choice and cook until tender. Add the reserved turkey meat and season to taste.

Makes 2 gallons.

Prep time: 1 hour; Cook time: 3 Hours; Total time: 4 Hours