Turkey Soup
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Categories: Appetizers - Soup - Baked - BoiledFrom: Gran
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Turkey | See Method for details | |
| Celery | 1 stalk | Whole stalk, including ribs and leaves |
| Carrots | 6 | |
| Potatoes | 2 large | |
| Onions | 6 large | |
| Bay Leaves | 2 | Remove before serving |
| Parsley | 1/2 Tbsp | Dried |
| Rice | 1 cup | Uncooked |
| Turkey Gravy | 2 cups | More if available |
| Tabasco Sauce | 3 good shakes | |
| Worcestershire Sauce | 1 Tbsp | |
| Salt | To taste | |
| Pepper | To taste | |
| Broad Noodles | 3 big handfuls | Pennsylvania Dutch |
Method
- Roast 20-25 lb Turkey and use meat for some other purpose.
- Save Carcass, Bones, Skin, and some Stuffing.
- Simmer with lid on for about 1 1/2 hours.
- Drain, saving juices.
- Pick off any pieces of turkey meat from bones and remove remaining stuffing from carcass.
- Return meat and stuffing to pot.
- Discard carcass, skin and bones.
- Put back on stove, lid on pot, and bring to a boil.
- When boiling add all remaining ingredients except noodles.
- Simmer for 2 hours.
- About 1/2 hour before serving add 3 big handfuls of noodles.
Notes
- Serve hot with French bread cut, buttered, and heated in oven.
Modern notes
- I replaced filling with stuffing, since this seems to me to be very obviously a recipe for thanksgiving leftovers and I can’t find any other possible meaning for turkey filling. – David S