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Prep Time: 0 Minutes Cook Time: 121 Minutes |
Ready In: 121 Minutes Servings: 10 |
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Yummy comfort food, and a great way to get the most from that leftover holiday turkey that's been picked pretty clean. Ingredients:
turkey carcass |
4 whole carrots, cut into pieces |
1/2 large onion, diced |
2 stalk celery, diced fine |
2 clove garlic,minced |
2 boxes chicken broth, (64 oz) |
1 can fat free chicken gravy (10 oz) |
1/2 bag egg noodles |
1/2 teaspoon pepper |
2 tablespoon fresh parsley, chopped |
Directions:
1. Put turkey carcass in large stock pot, cover with chicken broth. If not enough to cover carcass, add some water. Sauté onion, celery, and garlic in skillet with 2 T. butter until soft and transparent. Add to chicken broth. Add about one carrot to broth and carcass. Bring to a rolling boil on medium high heat. Lower temperature to medium low and cook for about 1 hour or until carcass is white looking.
2. Remove bones from pot and discard. Mash carrot pieces. Stir in chicken gravy and pepper. Add remaining carrots and continue to cook until tender, About 15-20 minutes.
3. About 1/2 hour before your ready to serve, bring broth back to a boil, on high heat. Add egg noodles and parsley. boil for 10 minutes. Scoop into bowls and let stand for 5 minutes.
4. Serve with rolls or crackers.
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