Turkey Soup Stock
Here's what you will need:
· Bones and meat from leftover roast turkey (may substitute roast chicken)
· Water to cover
· Celery stalks and leaves, roughly chopped
· 1 onion, roughly chopped
· Whole black peppercorns
· Salt
· Chopped herbs (parsley, cilantro, dill, basil or thyme, or any combination thereof
· Bay Leaf
Celebrity Turkey Noodle Soup
Here's what you will need:
· 8 cups turkey soup stock
· 1/2 bag Celebrity Fettuccine Egg Noodles (about 1/2 lb.)
· 1/2 bag Celebrity Stir Fry Vegetables (about 1 lb.)
· Parsley, chopped for garnish
Remove as much meat as possible from turkey carcass. Dice into 1-inch chunks. Cover and refrigerate until ready to add to soup. Place carcass of roast turkey in large cook pot and cover it completely with water. Add chopped onion, chopped celery stalks and leaves, whole peppercorns, salt, bay leaf and chopped fresh or dried herbs. Bring liquid to boil, periodically removing scum that will appear on the surface. Let the liquid simmer for at least an hour or longer. Strain the liquid from the solids and discard the solids. Place the liquid in another cook pot and reduce it by slowly simmering to obtain at least 8 cups of stock.
Place at least 8 cups of soup stock in large cook pot. (You may use more or less stock from this point and adjust the amount of turkey, vegetables and noodles added to the soup.) Taste to adjust seasoning and add salt, pepper or other seasonings as you prefer. While the liquid simmers, add 8 rounds of Celebrity Fettuccine Egg Noodles and continue to simmer for another five minutes. Then add diced cooked turkey and ½ bag of frozen Celebrity Stir-Fry Vegetables. Simmer for another five minutes. Garnish with parsley or other fresh herb and serve hot with fresh crusty bread or cornbread.
|
