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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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I was trying to figure out what to do with my turkey after Thanksgiving and this is what happened. I really thought it was wonderful! You could do this in a slow cooker with little alteration...it would just take longer. Ingredients:
1/4 teaspoon dried rosemary or 3 sprigs fresh rosemary |
pepper |
3 stalks celery, sliced |
3 whole carrots, sliced |
6 -8 chicken bouillon cubes |
2 boxes farm house fettuccine noodle mix |
water |
10 -12 lbs turkey carcass |
Directions:
1. Place turkey carcass into a stock pot and cover with water.
2. Bring to a low boil and cook until meat falls easily from the bone.
3. Pour stock and bones into a colander with a bowl underneath to catch the stock.
4. Separate the meat from the bones and put meat into stock.
5. Return the stock to the stock pot.
6. Put pot back on low heat and put in rosemary, pepper, carrots and celery.
7. Cook until soft.
8. Take about 2 cups of stock out of pot and stir fettuccini sauce mix into it, then slowly stir it into the stock pot.
9. Cook at least 10-15 minutes.
10. Stir in noodles and cook 10-15 minutes or until the noodles are done.
11. *Soup is thicker and creamier next day.
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