Time 1h45m Yield 5 quarts, 10 serving(s) Number Of Ingredients 16 Steps:
In an eight quart kettle or Dutch oven place turkey bones, water – down through to and including the bay leaf. Heat to boiling; reduce heat, cover and simmer for 1 hour. Remove the bones to a platter and let c ool. Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes. Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes. Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup. When the soup returns to a boil; reduce heat and simmer for 5 minutes. Serve hot in large bowls - as if there were any other kind! - Enjoy. Notes: I serve this with fresh French Bread and butter. I have used yellow beans and a mixture of both. Once I wound up using frozen mixed vegetables - and it was still good. On two makings, chicken was substituted for the turkey - and it turned out well. Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs. To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation. Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour. If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.
Number Of Ingredients 9 Steps:
In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes. Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.
Time 2h30m Yield 8 Number Of Ingredients 13 Steps:
Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup. Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.
Time 4h45m Yield 10 servings (3-3/4 quarts). Number Of Ingredients 19 Steps:
Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.
Time 36m Yield 4 servings Number Of Ingredients 14 Steps:
Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Remove from heat, discard bay leaves and stir in parsley.
Time 20m Number Of Ingredients 6 Steps:
Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.
Time 45m Yield 7 servings. Number Of Ingredients 10 Steps:
In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil. Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In an 8 quart soup pot, combine all ingredients except the noodles and corn. Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender. Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks. Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes. Return turkey to the pot and add corn. Cook for 5 minutes or until noodles are tender and corn is heated thoroughly. Serve immediately.
Time 45m Number Of Ingredients 12 Steps:
Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes. Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce. Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.
