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JIM'S TURKEY NOODLE SOUP

Ingredients:
1 turkey rack, all bones and meat clinging to them
4 boxes of turkey broth
Enough water to cover bones in stock pot
All leftovers, dressing, mashed potatoes, gravy and any veggies

2 large turkey thighs, fresh
Bunch of celery tops
1 medium carrot, sliced very thin
2 medium white onion, diced into small pieces
1/2 package baby green peas
Poultry seasoning
Thyme, leaf variety
Nutmeg
As many egg noodles as you choose (I like it with about half a large pkg)

Place turkey carcass in large stock pot, add 2 boxes of broth and enough water to cover. Then take any leftovers from meal, particularly dressing, mashed potatoes, gravy and any veggies, such as green beans or onions. Boneless, skinless turkey thighs can be difficult to find, so you can bone whole thighs and add bones, fat and skin when you simmer the rack for 3-4 hours or so. Cool and place in fridge overnight.

Cut turkey meat into small cubes and refrigerate separately.

Next day, pour stock through large strainer into another large pot, pressing mass so as to get as much of richness from it as possible. Discard mass. Return clear liquid to stock pot along with another 2 cartons of turkey broth.

Chop celery tops very finely. Use cheese plane to make very thin carrot slices. Dice onion into small pieces. Add salt and pepper to taste, a good amount of nutmeg, leaf thyme and ground poultry seasoning. Taste and adjust seasoning. Then add chopped fresh veggies. Let simmer for half an hour or so. Then add turkey cubes. Continue simmering until turkey starts to turn tender, around another half an hour to an hour. Fork pieces and taste for doneness. When about tender, add noodles. Cook until noodles are done, around another 10-15 minutes.

I serve the hot soup with crusty bread. A hearty winter meal and a perfect way to use up the end of the holiday leftovers.

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