Ingredients

How to make it

  • 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.
  • 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.
  • 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.
  • Serve with rolls or crackers.

Reviews & Comments 5

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    " It was excellent "
    cutiesoph ate it and said...
    fab
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  • pleclare 3 years ago
    Delish!
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  • 22566 3 years ago
    Grandma and Grandad came for Thanksgiving dinner,years and years ago,I threw the boney ole' carcasses out to the dog... when I saw the disappointment in her eyes,it crushed me,and I learned my lesson.
    ~so~
    Now...I boil it down,and savor what is left.
    Thank-you for reminding me of the two people that will always stand tall in their boots,in my books.
    Kindest of Regards
    Joyce
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  • elgourmand 3 years ago
    Nice raid the fridge dish. We just picked two ducks clean and I'll try this with those carcasses. RJ
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  • spicy_ty_chicken 3 years ago
    i like this recipe because im a turkey =o)
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  • chuckieb 3 years ago
    Great recipe name and great pic!
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    " It was excellent "
    warsawnan ate it and said...
    Don't think a holiday has ever gone by without making carcass soup. Now that I spend the "turkey holidays" at my daughter's and she does most of the cooking, I still get to bring home the carcass for my soup pot. I leave the noodles out..... because I live alone and this makes a LOT of soup, I vacuum seal most of it (once cooled) in single-serving portions. Then, when I reheat it at a later date, I add the noodles; that way they're not over-cooked.
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