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8 cups home made turkey stock
Combine stock, sage, thyme and fennel, in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.
While the stock is simmering, cook the egg noodles in a separate pot according to the instructions on the package.
Drain and add the cooked egg noodles to the broth and season with salt and pepper, sprinkle with parsley and serve.
Options: Add cooked vegetables such as steamed or lightly simmered spinach, Swiss chard, kale, carrots, and onions.
Poster's Notes:
Strain, throw away the bones and vegetables (or puree them to add to the stock). Nowadays, you can do the same thing in a crockpot, microwave, or the old fashioned way on top of the stove on the back burner in a stock pot.
Then use the stock for one of three recipes (this is the first of them).
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
3/4 tsp. dried sage leaves crumpled
1/4 tsp. dried thyme
1/2 cup fennel bulb, cored and cut into 1/4" slices
6 ounces medium egg noodles
1 tbsp. flat-leaf parsley, chopped
Salt, to taste
Freshly ground pepper, to taste
What to do with the turkey carcass after Thanksgiving. My family always made Feather Soup (when there is nothing left but the feathers). We'd break up the carcass, throw it in the pressure cooker with some root vegetables (carrots, leeks, onions, celery) and cook at 15 lbs pressure for 20 minutes.