Yankees are fond of this adage: “Use it up; wear it out; make do or do without.” To stretch your turkey dollars even further, make a delicious soup from the turkey carcass. If your pocket and your stomach are feeling the pinch from holiday excesses, you’ll appreciate this soup. I’m always amazed by how fully flavored it is, given the meager ingredients.
Turkey noodle soup
1 rib celery, washed (top can be left intact)
1 carrot, scrubbed, top removed (peeled if you prefer)
1 medium onion (no need to peel if clean)
1 bay leaf
1 bay leaf
1 tablespoon salt
1 turkey carcass
4 ounces egg noodles
Place all ingredients except egg noodles in a large stock pot. Fill pot 2/3 full of water, enough to cover the turkey carcass. Bring to a boil. Reduce to a simmer. After about 30 minutes, skim any scum that has risen to the top. Continue to simmer, half covered (lid tilted), for about two hours. When done, remove the carcass, vegetables and bay leaf; discard. Strain the stock into another pan. Bring to a boil. Add egg noodles; stir. Boil gently until tender. Leftover turkey meat can be added to the soup and heated through. A small turkey (up to 14 pounds) will make enough stock for six servings of soup. Leftover stock can be stored in the refrigerator for up to three days or in the freezer for several months.
